Home Grown Hot Pepper Sauce

 We grew these guys at the beach.

 Peppers after 3 months of fermenting

New crop

Recipe:
All the White Vinegar that came in the bottle in which the Peppers currently reside.
14 Red Peppers
1TBSP of Pink Himalayan Salt

Instructions:  Bring salt and vinegar to a boil.  Let that stand for a few minutes.  Slice the peppers to let the vinegar sink in then place the fresh peppers in the empty bottle.  Pour the warm, salty vinegar over the peppers.  I let my mixture hang out in the fridge for about 3 months.  You can do your own experiments to see what length of time works best for your hot sauce.  I am still deciding on whether or not to puree the peppers.