I am also going to attempt to make a sauce like this.

jp, your sauce comes out just not as good or inedible?

what are the proportions you are using?

I recommend you get into the real Annie's Salsa Mix threads elsewhere on Garden Web. that is where the salsa discussion is going on.

I also recommend you do a garden web search on Annie's Salsa and read up on previous discussions on Salsa.

I used a 1/2 a bottle of Rice Viniger, a few garlic cloves and aboot 30-40 Tabasco peppers and a small amount of filtered water. And that came out sooooo tastey that it was gone in a mater of a few weeks! Hopes I can make one just as tastey this year. I'm gonna have at least 400 or more Tabasco peppers this year. Plus I'll have close to 100 Thai Dragons. Also aboot 50 Jalabaneros ;)

web of hair, did you age the peppers in vinegar first?

no aging. I cooked at a low heat then put in the fridge. I am aging some Jalabaneros now, first time aging peppers..

can you describe to me exactly how you are aging them please?

Listen, I've been creating good hot sauce for years with the help of Habanero Guru, Hoyt Saxton, and the main things you have to remember are: Peppers, Vinegar, and salt. Witht these three main parts noone can go wrong. The secret lies somewhere between how patient you are and the ratio of the three parts you use. Timing is key. I generally let my sauce age for the minimum of a year in order to obtain that "professionally" vintage taste.

I am thinking your right on the aging. I have made 30+ sauces very recipe you can find. The problem I have is mine taste to vinegary, maybe if I let them sit for a few months before I give up on them they will turn out okay. What would happen if I cut my vinegar in half and used more lime juice or water? Or will the vinegar taste diminish as it ages?