Okay i am going to do this a little different. I got some beautiful red habs and i dont wanna mess this up.

Question - I am going to do the thing where you put peppers in vinegar, and put them away to age.

I will be using about 1 dozen red habaneros, pretty small in size.

I want to add some tequila to the vinegar mixture. How much should i add? teaspoon? tablespoon? Rough estimate will be fine...

Also, should i chop these peppers up and put them in the vinegar, or should i puree a mixture of the peppers, tequila, and vinegar?

I want the end product to be pureed like a hot sauce rather than chunks - just curious if i should blend them before aging, or after.

i am going to sterilize the canning jars with mixture inside in a pot of boiling water.

Please any advice would be cool.