Homemade Red Hot Sauce

We were in Indiana for a long weekend. Today’s recipe comes from Emeril Lagassee. I found it on the internet. I will not be able to tell how it tastes for two weeks as it has to set in the refrigerator that long for the flavor to develop. I plan to use it to make chicken wings.
Ingredients:
20 Serrano chilies, stemmed and cut crosswise into 1/8” slices
1 ½ T minced garlic
¾ C thinly sliced onions
¾ t salt
1 t vegetable oil
2 C water
1 C distilled white vinegar
Directions:
1. Combine the peppers, garlic, onions, salt and oil in a non-reactive saucepan over high heat. Sauté for 3 minutes then add water. Continue cooking for about 20 minutes (mine took 30) or until pepper are very soft and almost all of the liquid has evaporate. Be sure this is one in a very well-ventilated area. When stirring and bending over pot, do not breathe.
2. Remove from heat and allow to seep until mixture comes to room temperature.
3. In a food processor, puree the mixture for 15 seconds, or until smooth. With the food processor running, add the vinegar through the feed tube in a steady stream.
4. Taste and season with more salt, if necessary. (They have to be kidding. I would like to actually taste again.)
5. Strain the mixture through a fine mesh sieve and then transfer to a sterilized pint jar or bottle and secure with an airtight lid.
6. Refrigerate. Let age at least 2 weeks before using. Can be stored for up to 6 months.
I made a double recipe, but it was not quite a quart.