1. Preheat oven to 425 degrees Fahrenheit. Line a sheet pan with parchment paper.

2. Place the jalapenos onto the pan whole. Then, cut the bell peppers into quarters (removing and discarding the stem and seeds) and add them to the pan. Peel and cut the onion into 8 pieces, and cut the entire bulb of garlic in half crosswise, so that all the cloves of garlic get cut in half. Add them both the sheet pan as well.

3. Drizzle the vegetables with olive oil, and roast for 25 minutes. Then, turn the oven to BROIL and continue cooking for another 5 minutes, or until the peppers are slightly charred.

4. When the roasted vegetables are cool enough to handle, squeeze the garlic cloves out of the skin (discard the skin), and pull the tops off of the jalapenos. If desired, you can also squeeze each jalapeno to remove some of the seeds, or use a small spoon to scrape them out (thus making for a less fiery hot sauce). Then, scoop all the roasted veg into the bowl of a food processor, add all remaining ingredients, and blend until completely smooth.

5. Depending on the water content of your peppers, your hot sauce could be a little too thick at this point. If desired, add up to 1/2 cup of water and blend again, to thin slightly. Since this hot sauce is so potent and full of roasted vegetables, adding the water won't significantly dilute it's flavor.

6. Pour hot sauce into jars, and transfer to the fridge for long term storage (up to 6 months). Because of the high acidity of this hot sauce, it technically could be stored at room temperature, so feel free to gift these at room temperature with instructions to store it in the fridge.