I had a good crop of hot peppers growing in the garden. So I picked a pint of them. To make hot sauce, I cooked them for about five minutes, along with several garlic cloves in a cup or more of cider vinegar. I didn’t want to cook them very long, just enough to soften them. Next, I blended the peppers and the liquid in a food processor. (The fumes from peppers are potent so keep your head back when you open the container.) Then, I put them through a sieve to drain the deep red liquid from the chopped peppers. I let them sit a while and also pressed down on them with a spoon to get out all the juice. That’s it.
I bottled it. I could also use half-pint mason jars. I can keep it in the pantry or an open jar in the fridge.
The solids will separate from the liquid after the sauce sits for a while. I’m sure I could add something to prevent that from happening. However, a quick shake blends the sauce easily. As I said, it’s red hot and just a little bit will add heat to anything you eat. A bottle of your own hot sauce makes a nice gift, too.