House-made hot sauce is a great thing to have on hand for seasoning food and cocktails, and it couldn’t be easier to make. The spicy vinegar byproduct of the process is worth preserving for other uses, which I will get into tomorrow.
Homemade Hot Sauce
This recipe has no measurements. Stem and chop your peppers, whatever you can get your hands on. I like to use a combination of bird chilies and Fresnos, both bright red in color.Toss them into a blender with a handful of salt and top with white vinegar. Let the hot sauce sit in a jar for a few days, then pour off the vinegar that rises to the top.