This was our first time making hot sauce. We had one last hurrah of hot pepper harvest from our garden so we decided to give making hot sauce a try. We processed our hot sauce in two batches. One we strained one batch (and it's a bit thin); the other we didn't strain and it's a little thicker but not too thick - it's still a traditional hot sauce consistency.
We fermented the hot peppers and a little garlic for one week. After fermenting, we pureed the peppers, garlic, and liquid with our Magic Bullet blender. Then we added 1/4 cup of apple cider vinegar per quart of puree and cooked on the stove top for 10 minutes at 180 degrees Fahrenheit (stirring "constantly"). Having sterilized the jars, we bottled and capped our end product. The last thing that still needs doing is to put a shrink wrap seal around the cap.
The hot sauce is very very hot (I say it's just like tabasco sauce except that ours is green (not red) due to the color of the peppers we used) and has a very pleasant flavor (despite the crazy kick that sort of sneaks up on you).
I'd like to say that we'll do this again next year; but, even after our plans of gifting hot sauce to nearly every one we know, we'll have plenty to last us for years to come with the current batch given our hot sauce usage run rate.
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