First, remove the stems and seeds from the chili peppers and soak them in hot water for about 30 minutes. This will soften the peppers and make them easier to blend.
Next, drain the peppers and place them in a blender or food processor along with the vinegar, garlic powder, onion powder, cumin, black pepper, and salt. Blend the ingredients until they form a smooth sauce.
Once the sauce is smooth, transfer it to a saucepan and bring it to a boil over medium heat. Reduce the heat to low and simmer the sauce for about 10 minutes, stirring occasionally.
After the sauce has simmered, remove it from the heat and let it cool to room temperature. Transfer it to a jar or other container with a tight-fitting lid and store it in the refrigerator for up to two weeks.