I picked the hot peppers in the garden today, and tried my hand at some hot sauce. Step one was seeding and chopping the peppers, then simmering them in 3 cups of vinegar along with 2 teaspoons of kosher salt and four cloves of crushed garlic.
Step two was liquifying the mixture after it simmered for ten minutes.
I then poured it into hot jars and capped them. The sauce needs to age for three months in a dark place before using, so it should be ready shortly before Festivus.