Stem and remove the seeds from the New Mexico, Japones, and Guajillo peppers.

Mince the garlic clove.

Place all the peppers in a large bowl.

Cover the peppers with boiling water.

Let the peppers rest in the hot water for one hour to soften.

Drain off the soaking liquid and discard it.

Place all the remaining ingredients (soaked peppers, minced garlic, sea salt, and white vinegar) in a sturdy blender or food processor.

Gradually increase the blender speed to the highest setting to liquefy the mixture.

Use a fine strainer set over a bowl to remove the solids, pressing to extract maximum liquid.

Funnel the strained hot sauce into a bottle.

Cork or seal the bottle tightly.

Place on your dining table for use.