Note: These were the peppers I happened to have from the garden. Other peppers and ratios can be used.

Rinse the peppers thoroughly and remove the stems. Leave the seeds and membranes intact.

Heat a small amount of neutral oil in a saucepan over medium heat. Add the roughly chopped onion and sauté until translucent and beginning to brown. Add the garlic and Mexican oregano and cook for another 30–60 seconds, until fragrant.

Add all of the peppers, 350 mL white vinegar, 100 mL water, 1¼ tsp salt, and some freshly cracked black pepper. Bring to a gentle simmer.

Cover partially and simmer for 10–15 minutes, or until the peppers are thoroughly softened. Avoid vigorous boiling so that you don't unnecessarily evaporate the vinegar.

Transfer the entire mixture to a blender. Add the lime juice and cilantro. Blend very thoroughly until as smooth as possible. Use caution when blending the hot mixture, particularly because of the habaneros.

Pass the blended sauce through a fine-mesh strainer, pressing firmly with a spoon or silicone spatula to extract the liquid. Discard the remaining seeds, skins, and fibrous pulp.

Check the consistency. For a thinner sauce, add additional 5% white vinegar 25–50 mL at a time until you reach the desired consistency. A little water can be used instead if the sauce is already sufficiently acidic for your taste.

Taste and adjust the salt, lime, and vinegar as desired.

Return the strained sauce to the saucepan and bring it back to a gentle simmer. Transfer while hot into clean bottles or jars.

Allow to cool and store refrigerated. This recipe has deliberately substantial acidity for refrigerated keeping, but because the finished pH has not been measured, do not treat it as shelf-stable at room temperature.