To make hot sauce, you can follow either a fermented or a quick-cook method. The basic process involves using fresh chili peppers combined with ingredients like garlic, vinegar, salt, water, and optionally honey or other sweeteners. Here is a simple overview of both methods:

Fermented Hot Sauce

• Place chopped peppers and garlic in a jar.
• Make a brine of water and salt, let it cool, then cover the peppers with this brine.
• Use a fermentation lid or cheesecloth and ferment in a warm, dark place for 5-7 days until the brine looks cloudy.
• After fermentation, blend the peppers with some brine, vinegar, and honey/maple syrup until smooth.
• Optionally add xanthan gum to thicken.
• Store in the fridge for 3-6 months.

Quick-Cook Hot Sauce

• Combine chopped peppers, garlic, water, salt, vinegar, and honey in a pan.
• Boil, then simmer until the peppers soften (about 10-15 minutes).
• Blend until smooth, add xanthan gum if desired.
• Store in the fridge and use within 2-3 weeks.

Additional Tips

• You can customize the heat level by choosing pepper types and leaving seeds in or removing them.
• Vinegar and salt are important for preservation and flavor balance.
• Hot sauce can be fermented for more complex flavors or quick-cooked for faster preparation.
• Always wear gloves when handling hot peppers to protect your skin.

This recipe outline allows for lots of variation and personal adjustment, such as different types of peppers or added spices for flavor.