How to Make It
Preheat grill to medium-high (400°F to 450°F). Place jalapeño chiles, serrano chiles, and bell pepper on oiled grates. Grill, uncovered, turning occasionally, 7 minutes.Transfer chiles and bell pepper to a heavy-duty ziplock plastic bag; seal and let stand 10 minutes.
Remove and discard skins from chiles and bell pepper. Place chiles and bell pepper, red wine vinegar, light brown sugar, 2 Tbsp. water, kosher salt, and garlic clove in a blender or food processor. Process until smooth, 1 to 2 minutes. Use immediately, or store pepper sauce in an airtight container in refrigerator up to 2 weeks.
Substitute these pepper combos in the recipe to make a new blend.
For a Green Sauce: 2 jalapeño chiles, 2 serrano chiles, and 1 poblano chile
For a Red Sauce: 2 red Fresno chiles, 1 habanero chile, and 1 red bell pepper