La hot sauce, like Tabasco, is a fermented hot sauce - hot pepper mash fermented for long periods of time with the required weight of salt, then strained. Most are not for canning but for freezing or fridge storage. Many recipes available over on the Hot Peppers forum but since they are low-acid based only a few may be canned if vinegar is added to them and the pH is tested first.

Basically it is hot peppers including caps, weighed to determine amount of canning or sea salt required, peppers then mashed in food processor and salt added to mix well with samll amount of water if necessary to create brine, kefir (optional), and crock fermented (or dark container with air seal) at ambient temps of 70-75 for 6-8 weeks.

So what experience do you have with fermenting? Do you have Joy of Pickling book? The brine ratios needed are all explained in it in both weight and measurements.

Dave

Thank you....I think I found what I was looking for. :-)

I made a couple batches of fermented hot pepper sauce last year, both with garlic. For one batch I roasted the peppers a bit to blacken the skin, giving it a smoky taste. Both turned out fantastic. After the fermentation time, I ran it through a sieve to remove skins and seeds, then put it in a shaker bottle thinned as needed with a little apple cider vinegar. I like hot sauce a lot, but it will take me a couple years to finish off what I made last year.