We grew these guys at the beach.
Peppers after 3 months of fermenting
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.