I've been pickling peppers for quite some time now and I figured it's time to try my hand at making hot sauce. I found 2 recipes online that piqued my interest, one was for a fresh hot sauce and the other was for a fermented version much like the Tabasco sauce that we see in the store. This go around I'm going to use some of the cayenne peppers that are coming in like crazy over the last few weeks..... Hot sauce has very few ingredients and is proving to be very simple to assemble.....I won't say "easy to make" because the jury will be out until the finish product is acceptable. Here are the beautiful peppers cleaned up and ready for use.....I'm glad I have gloves to handle these bad boys! The peppers chopped up with little salt, starter culture (optional) and a nice Riesling to get things started. If all goes as planned in a few weeks I'll be able to run the concoction through my food mill, mix with some vinegar and have a palatable hot sauce straight from my own kitchen. The fresh hot sauce includes peppers, onions, garlic, oil and a little salt. All sauteed over high heat for a few minutes. Then a few cups of water are added and the mixture is cooked down until the liquid is almost gone. After cooking down it is allowed to steep until it reaches room temperature. The next step is to mix it all up in a blender to make a paste and add vinegar to create the desired consistency. The final step is to strain the mixture to remove any solids that are left and salt to taste.....The peppers are cooling at the moment so it's almost time for me to finish.....I sure hope I can handle the heat enough to get the salt content correct!