Add Arbol Peppers, Red Bell Pepper, Garlic, Celery, Carrots, White Onion, Sliced, Cilantro, Cumin, Chili Powder, Salt, Black Pepper, and Water in a blender except for the white vinegar.
Blend until the consistency is reached coarse-looking hot sauce.
If you like your spicy sauce smooth, give it a minute in the blender on high.
Pour this mixture into a pot and cook on low to medium heat.
We need to simmer it until all of the water evaporates and we have a mash.
Add distilled white vinegar to this mash and simmer for another 13 to 15 minutes to allow the vinegar to absorb.
After the mixture has cooled, strain it into a glass jar, and the hot sauce is ready to be served.
Notes
If you want a hot sauce that doesn't look as chunky, mix it some more and strain it through a fine wire mesh strainer. You might also add more water and vinegar during the cooking process.
This is my take on the recipe; adjusting the ingredients to your personal preference will be necessary.