Louisiana Hot Sauce

Fermentation

Rough chop peppers, garlic and onion.

Mix with 2.5% salt by weight (2.5 grams salt per 100 grams peppers/garlic/onions).

Ferment in vacuum bag for at least a few weeks.

Sauce Preparation

Blend peppers, pepper juice and vinegar at ratio of 1 cup vinegar per 500g peppers.

Press output through fine mesh food mill to get sauce without seeds and skins.

Simmer with for 10 minutes.

(Didn't do this last batch) Press through coffee press to remove thick bits. Or possibly run through blender again. Or maybe the sauce was good as thick as it was.

Bottle.