Pepper Medley Hot Sauce

I made this hot sauce, and for whatever reason (and despite the 4 hot peppers I used here), I did not expect it to be very spicy. So as soon as it finished blending, I ate a spoonful with complete lack of caution. And, WOW, yeah, it was spicy. Not like crazy insane-esophagus-destroying spicy, but like actual hot-sauce-level spicy. Very nicey!

These were the medley of peppers I had on hand, but you could use any variety you like. The red bell pepper adds some nice sweetness, but I've also seen sauces made with tomatoes or carrots. You could consider, as well, subbing lime juice for the vinegar, adding in other add-ins. Etc. Very versatile, very easy, very tasty.

1 red chile pepper
1 green chile pepper
1 Bulgarian carrot chile pepper
1 hungarian hot wax pepper
1 medium onion
2 small bell peppers (I used one red, one orange)
1/4 cup white vinegar
salt to taste (though I didn't add any; it was so flavorful already)
1/4 cup water

Roughly chop all the vegetables. Place them in the blender with the vinegar and blend until a smooth sauce is formed. Taste and season if you wish; add some water if the sauce is too thick. Reblend. Pour. Enjoy.