First time bottling hot sauce. I made four varieties all fermented then mixed with vinegar. Tastyyyy

Ferment chopped pepper for 2 weeks in brine solution (2 tbsp salt per qt water).
Heat with vinegar, then put in food processor until smooth.
Filter and push through mesh sieve to extract solids.
Heat and add any additional vinegar to reach desired consistency and bottle. Easy peasy!

by beef_creature