Remove stems from jalapeno and Jimmy Nardello peppers.
Slice halved lemon into quarters and smash garlic cloves.
Add water, orange juice, peppers, and garlic cloves to medium saucepan. Simmer over medium heat for 20-30 minutes.
Using a slotted spoon, transfer cooked peppers to a blender and add 1/2 cup of cooking liquid, salt, agave nectar, and vinegar. Blend until smooth.
Strain blended sauce into squirt bottle to remove remaining seeds and skins.