We grew many varieties of peppers this year and my husband made several batches of hot sauce. Here is the process in his words I've been making hot sauce with my garden peppers this year and it isn't nearly as difficult as it might seem. Here is my process: 1. I collect my peppers in batches and keep them in the fridge until I have enough to make sauce (I don't care if the earlier picks start to get a little pruny, as long as they don't start to rot. 2. Clean all of them by seeding and keeping the seeds. 3. Toss all peppers into a sauce pan and sautee without anything added until they begin to blacken and soften. 4. Pour in white vinegar and season with salt. (At minimum, it should be 1 part vinegar to 2 parts pepper meat.) 5. Puree the mixture with a submersible blender. (You can use a normal blender, but keep a firm hand on the lid because the steam will blow it off.) 6. Continue to simmer, while adding anything else you want. I've added garlic, l...