How to Make It
In a blender, puree the jalapeños, bell pepper, vinegar, water, sugar, and 1 teaspoon salt until smooth.
Heat the canola oil in a large saucepan. Add the pepper mixture and cornstarch.
Simmer, whisking, until thickened, 2 to 3 minutes. Strain; let cool. Refrigerate for up to 1 month.