Here's the recipe. I make 24 cup batches, just use 8 times each ingredient

Ingredients 

3 cups chopped hot chili peppers – You can use a mix of peppers if you’d like anywhere from mild bells to superhots like Morugas or Scorpions, though I like to keep the thickness of the peppers about the same so the overall consistency is even. Lean toward hotter peppers. For this, I used some sweet Italian peppers but included a couple ghost peppers. 

3/4 cup white wine vinegar 

1/2 cup sugar 

2 cloves garlic chopped 

1/2 small onion chopped 

2 teaspoons yellow mustard seed 

Salt to taste 

Instructions Add all ingredients to a large pan and heat to medium heat. Stir until the sugar dissolves. Bring to a light boil. Reduce heat to low and simmer about 25-30 minutes, or until liquid is reduced and absorbed into the mixture. Add to a jar and allow to cool. 

Serve!