Jalapeno hing hot sauce

In a hot pan, put a little olive oil and sautee some coarsely chopped red onion and garlic until fragrant and a little soft. Then add about 1.5 cups of water and coarsely chopped jalapenos (I used about 7 large ones for this jar). Cover and cook for 20 min. Stir once in between, add more water if needed. Then put that into whatever you'll be blending in. Add about 0.5 cup of white vinegar and a good splash of apple cider vinegar. Add salt, generous amounts of cumin and hing, a little mustard powder. Blend well until it's totally smooth (immersion blender works well). Get a jar ready, pour boiling water into it, and immerse the lid in boiling water as well, to sterilize. Pour your hot sauce in there, keeps in fridge for several months.