In a medium glass or enamel lined sauce pan over high

heat, combine oil, peppers, garlic, onion and salt; saute

for 4 minutes. Add the water and cook for 20 minutes,

stirring often. Remove from heat and allow mixture to cool to

room temperature.

Transfer the mixture to a food processor and puree

until smooth. With the processor running, slowly add the vinegar.

Pour into a sterilized jar with a tight lid. This

sauce will keep for 6 months when stored in the refrigerator.