Hot Sauce #1

The baby is born, my first bottle of fermented hot sauce. Is it a knock-your-socks-off best hot sauce ever? Umm, no. Am I proud to have made this little bottle of flavorful sauce? Yessiree, I am. I used my jar of fermented sweet and spicy green peppers for this bottle. I fermented the peppers for a little over four weeks. I strained the peppers and blitzed them in a food processor with some of the brine and a few tablespoons of regular vinegar. I am not a fan of chunky hot sauce so I pressed out the solids using a sieve. And, voila, fermented hot sauce. It has a very verdant flavor and is not too spicy, which is good for a household of hot sauce wimps. It is a little one-note so I will continue to experiment with different flavors. The journey has just begun.