Rinse and dry all of the peppers and remove and discard stem end. Chop the peppers in small pieces and transfer to non-reactive pot. We use a enamel coated cast iron pot.
Add chopped garlic, vinegar, sea salt and bring to a boil. Reduce to simmer and leave to cook for approximately 40 minutes, stirring occasionally until the peppers are very soft. Remove from heat and let cool partially. We typically wait about 15 to 30 minutes.
Transfer cooked pepper mixture, in batches, to a blender and process until completely smooth. Stir in the maple syrup to combine.
Store in glass bottles or jars of your preference in the refrigerator. Given the high acidity level, it may be possible that you needn't refrigerate it, but we prefer to refrigerate it to be certain it stays fresh.
Note that the nutrition information provided is for 1 cup of the sauce. We don't recommend using a cup as a single serving!