#4- Jarred Red Hots

This time I tried a pre-vinegared pepper. They are the same red thai peppers as before. Result was sweet and vinegary. The mash is much hotter than the liquid, again. Neither is especially hot. Probably 4/10.

#3- Nov 22, 2012

Made next sauce using exact same process, but with scotch bonnet (I think) peppers that had started green- got red and yellow sitting in a bag for a while. This sauce was hotter- 7/10. The mash is good too. Great yellow color.

#2- Nov 22, 2012

Made second and third hot sauces. Used this kind of pepper for the first:

Put one bag in the food processor with white vinegar and a little salt. Then used mesh strainer and funnel to bottle. Put the mash in a small container with more vinegar. Put mash in the fridge. Bottle sauce was great color. Not that hot though. Maybe 6/10. Neither was the mash one day later. But mash is really delicious. 

#1- Nov 11, 2012

Made first hot sauce using those skinny short peppers (thai peppers?) from italian market. Mostly greens with a few reds and yellows mixed in. Probably used 20-30 of them. Cut off stems and put them in mini food processor with white vinegar and a little salt. Blended for a while. Then bottled it. It tasted pretty hot at first, with a staying heat. Maybe 7/10 hotness.