Pepper Sauce

Ingredients:

1 or 2 Jalopino pepper (color or type your choice as to heat)
3 assorted sweet peppers
Salt
1/2 cup Basalmic Vinegar

Method:

Grind peppers, seeds and all, in a medium to fine grind Mix with salt and put into crock. Cover with saucer or other to press the mash down, as in sauerkraut. Liquid will form.

• Allow to ferment until the mash stabilizes (stops fermenting).
• Place the whole thing in a larger, sterile crock and add wine or basalmic vinegar to taste. Allow to meld another week or so.
• Run the mash through a chinoise, fine strainer, or, last resort, throw it all into a bowl lined with cheesecloth, fold the cheesecloth up into a ball (like making cottage cheese) and twist & squeeze until the juice is extracted. Adjust for taste with salt. Bottle the juice and keep in fridge.
• You might want to heat the sauce to pasteurize it!