Hot Sauce

I love hot sauce. I think it makes so many things taste better, like grits or mac and cheese, but the problem with store bought hot sauce is that it really just tastes like someone dissolved cayenne pepper and salt in vinegar. Sure, it's got some heat to it but it doesn't have much actual taste. Making your own hot sauce from actual peppers not only gives you some intense heat but also tastes like whatever peppers you're using.

Recipe:
1 lb. hot peppers (use any combination of jalapeno, serrano, or habenero).
 2 T. kosher salt
1 1/2 c. vinegar

Directions: In a food processor, pulse together the peppers and the salt for about a minute or until smooth. Transfer mixture to a glass container and loosely screw on the lid. Allow this to ferment at room temperature for approximately 12 hours. Mix in the vinegar and put the lid on again. Allow this to sit on the counter for 1-7 days depending on how strong and deep you want the flavor. Transfer to a food processor and puree until smooth again. Strain and transfer to a clean glass jar. Store in fridge for up to four months.