Hot sauce

Full disclosure: this is absolutely not a recipe I created. This comes from Bon Appetit. I've made this a few times and it is seriously some of the best hot sauce I've had and I really didn't see the need to change it or adapt it at all. It doesn't have the consistency of mass produced hot sauce - it is pretty thin so it pours rather than drips like store bought so just be careful when you're using it.

Ingredients:

1 pound of hot peppers (jalapeno, serrano, cayenne, habenero, etc)*
2 tablespoons of salt
1 1/2 cups white vinegar

Directions:

Throw the peppers and the salt into a food processor and pulse until you have a nice puree going. It won't be smooth yet, but that's ok, you're going to process it again anyway. Transfer the mixture to a non-reactive container (preferably glass) and let it sit, covered, at room temperature for anywhere between 1 and 7 days. I usually let mine go for 3-4, otherwise it gets too intense for me. Put the puree and the vinegar into a food processor and turn it on continuously until you get a nice, smooth consistency. Strain the mixture through a coffee filter, pressing slightly on the solids to extract all the sauce. Store in a glass container and keep in the refrigerator for up to four months. Shake it before using.

*Sometimes I'll add a clove or two of garlic as well. The one pictured is made with 100% serrano peppers. If you don't want it so spicy you could replace some of the hot peppers with a bell pepper of the same color.