Here’s how I made my hot sauce this year. I fermented peppers for 2 weeks in 1 tablespoon salt to 2 cups distilled water for the brine. Only 3 ingredients blended in this sauce; fermented peppers, white wine vinegar and salt. I used a mix of cowhorn and red jalapeño in this batch and was very happy with the results.
0:00 Intro
2:08 Blending sauce
6:40 Straining
9:00 Bottling