Wash the hot peppers and tomato thoroughly. Remove stems from the peppers and chop them roughly, including the seeds (unless you want a milder sauce—then remove the seeds). Chop the tomato. Wear gloves when handling hot peppers to avoid skin irritation.

In a medium saucepan, add the chopped peppers, tomato, white vinegar, salt, sugar, and pickling spice. Bring the mixture to a boil over medium-high heat, then reduce the heat and let it simmer for about 20 minutes. Stir occasionally to prevent sticking.

After simmering, remove the mixture from heat. Let it cool slightly, then carefully blend until smooth using a regular blender or immersion blender. If you prefer a thinner sauce, strain the mixture through a fine mesh strainer or cheesecloth to remove solids. Discard or compost the solids.

While the sauce is simmering or blending, sterilize your canning jars and lids by boiling them in water for 10 minutes. Keep the jars warm until ready to fill to prevent breakage when hot sauce is added.

Using a funnel, pour the hot sauce into the sterilized jars, leaving about ½ inch of headspace at the top. Wipe the rims clean with a damp cloth. Place the lids on and screw the bands on until fingertip-tight.

Place the filled jars in a boiling water bath canner, making sure they are covered with at least 1 inch of water. Process for 10 minutes (adjust for altitude if necessary). After processing, remove the jars and let them cool undisturbed for 12–24 hours. Check seals before storing—lids should not flex when pressed.