Keep it simple

I always say start by keeping it simple, start with hot peppers of your choice, I like habaneros, my
everyday table sauce uses 4 ounces of habaneros ( this gives a heat between Frank's and Tabasco ) 1 1/2
pounds red bell peppers and 2 ounces of garlic, place the whole garlic cloves pealed in a 1/2 gallon
mason jar, cut the habaneros at least in half and place in the jar, cut the tops off of the bell peppers
keeping the ring intact and removing the stem this is the last to go in the jar, remove the seeds and pith
from the bell peppers and chop into roughly 1 inch pieces and place them in the jar, add the top rings to
hold everything down and place a weight on top ( if using something other than a glass weight leave this
step till after the brine is added ) make a brine using one quart of water and 3.5% kosher salt, weight of
the water in grams times the % equals grams of salt, one quart of water weighs about 950 grams so
950X.035=33.25 ( round up to 34 ), add the brine ensuring as much trapped air is removed as possible
then cap with either an airlock or a vacuum style fermentation lid, I use the vacuum lids, let this work for
30 days, drain the mix saving the brine, place in a blender with enough white vinegar to taste about 1/2
cup more or less and blend until everything is well blended adding brine to thin as desired, you may
strain this if you wish but I don't my blender chops everything including the seeds well enough that
straining isn't necessary, Pasteurize the whole batch by heating to 170F. and holding it there for 20
minutes ( this is how I pasteurize and what works for me others may do different ) bottle while hot cap
and invert until cool, alternately water bath can in pint or half pint canning jars.