Begin by washing and chopping your red jalapeño peppers. You'll want to remove the stems and seeds before chopping them up into small pieces. Be sure to wear gloves while handling the peppers, as they can be quite spicy and may irritate your skin.

In a medium saucepan, combine the chopped jalapeño peppers, sugar, white vinegar, water, garlic powder, onion powder, and salt. Bring the mixture to a boil over medium-high heat, stirring occasionally.

Once the mixture is boiling, reduce the heat to low and let it simmer for 20-25 minutes. You'll want to stir it occasionally to make sure everything is well combined.

While the mixture is simmering, whisk together the cornstarch and water in a small bowl until the cornstarch is fully dissolved.

After 20-25 minutes of simmering, add the cornstarch mixture to the saucepan and stir well. Let the mixture simmer for another 5-10 minutes, or until it has thickened to your desired consistency.

Remove the saucepan from the heat and let the sauce cool for a few minutes before transferring it to a blender. Puree the mixture until it's smooth and creamy.

Once the sauce is blended, transfer it to a jar or other container with a tight-fitting lid. You can store it in the refrigerator for up to a month.