Hot Sauce!

Started making hot sauce today.

The peppers were ground, then fermented. Later on the solids will be strained out and the liquid will be bottled and put in fridge. Which should be good for a year or so.

With this batch I wanted to go raw and really bring out the unique flavor of each pepper. So the only ingredients used were vinegar, salt and the individual pepper. Which sat for about a month for fermentation and then strained through a screen.