Here's a super easy and incredibly delicious homemade hot sauce recipe. You can use any combination of hot peppers, I personally like fresh red chili peppers and I grow a ton of them in my backyard garden. I bottled my sauce after 5 days of fermentation, but the flavor and intensity will vary depending on 1) variety of chili peppers you use 2) how long you let the mixture steep. After 5 days I found the sauce deliciously infused with garlic, a pop of tang and balanced heat.
What you need:
1lb fresh red chili peppers
8 garlic cloves
1-1/2 cups white distilled vinegar
2 tbsp kosher salt
1-quart mason jar + cover
1/4 tsp xanthan gum (to prevent separation)
Recycled hot sauce bottles
What to do:
Destem your chilis, leave the green crowns - they add flavor.
Toss the chili peppers, garlic, shallots, and salt in a food processor and pulse to make a rough mix.
Add the mix to the mason jar and cover, let sit overnight.
The following day, add vinegar into the mix and stir. Cover and let sit anywhere from a day to a week (I bottled my sauce after 5 days). The longer it sits the more flavor develops. Check daily, give the jar a shake. You should see little bubbles at the top of the mix - that means it's fermenting.
When the sauce is to your liking, put it through a food mill fitted with the fine disk. This will separate out most of the seeds and tough skins. Then add in the xanthan gum and puree in a blender until smooth.
The sauce will be frothy after blending so let it rest for 15 minutes before bottling.
Keep bottled hot sauce in fridge, it'll last for months.