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Chop the chili peppers, garlic, and shallot.
Add the chopped ingredients to a medium saucepan.
Add the 2 cups of white distilled vinegar and stir to incorporate.
Bring the mixture to a simmer over high heat, then reduce to medium heat and let it simmer for 5 minutes.
Add the salt and stir.
Reduce the heat to low and let the mixture simmer for 5-10 minutes.
Remove the saucepan from the heat and let the mixture cool slightly.
Transfer the mixture to a blender and blend until smooth.
Strain the blended mixture through a mesh strainer to remove any seeds or large chunks.
Pour the strained hot sauce into disinfected bottles.
Refrigerate the hot sauce for at least 2 weeks before using.