Homemade Fermented Hot Sauce
Avery Island, La., the home of Tabasco sauce, is a salt dome; it was the major source of salt during the Civil War, in fact. With summer coming, you might want to experiment with a homemade hot sauce as a way of preserving all those hot peppers. Start with bright red peppers. The proportions will vary, but one source suggests using a 32:1 proportion of peppers and salt.
Wash the peppers and place in a food processor with the salt. Grind to a paste. Be careful of the fumes when you open the lid, and when handling hot peppers in general.
Place the pepper paste in a glass or ceramic jar, press down and cover with a plate. Store in a cool dark place. Liquid will form overnight. If necessary, cover the mash with additional water.
After a month or two, the liquid will stop bubbling. Either serve as a condiment, or strain and dilute with white vinegar.