I like my Hot Sauce Hot, but you can use whatever you like.
I used a combination of Spanish variety Cayenne and Thai Chilis.
Approximately 8 Oz. of peppers, sliced any way you like. Smaller is better.
You want enough peppers to fill the jar with one inch of head space.
3 cups of unchlorinated water. This is very important!.
1 1/2 Tbsp. of Salt. I used Baleine Sea Salt.
1/2 cup of white wine vinegar.
1 small Shallot.
1 Clove of Garlick, sliced.
Thoroughly mix the water and salt
Use a fermentation weight, be sure to press down to get as much air out as possible.
Pour over the Peppers, garlic and, shallot while maintaining one inch of head space..
If you do not have an air lock lid be sure to NOT tighten it, the air needs to be able to escape, this MUST be released daily, otherwise you run the risk of the jar exploding.
Place in an area that is 60 to 75 degrees.
Ferment for 7 to 10 days,
If the jar becomes cloudy, you can still use it but the longer it ferments, the more acidic it becomes.
After 7 to 10 days, strain the peppers, reserving the brine,
Puree the peppers, garlic and shallots using half the brine and all the vinegar.
To stop the fermentation process, place in a pot and bring to a quick boil then simmer for 10 minutes. ( I didn't film this part.... I thought my camera was running....it wasn't)
I strained my mixture, if you like it thicker, do not strain.
You can adjust the taste with more vinegar.
You can thin it by adding water.
Enjoy