Remove stems from peppers. Peel garlic cloves.
Place garlic, chadon beni, ginger, thyme, and 1/2 cup vinegar in a blender or food processor. Blend til mostly smooth.
Pour out into a bowl and set aside.
Place the peppers and remaining 1/2 cup vinegar in the blender. Blend til mostly smooth (you might want to wear goggles to protect your eyes!).
Pour the blended peppers into the bowl with the garlic paste. Add salt, mustard, and lime juice. Stir well.
Pour the pepper sauce into small jars and store in the fridge.