Ingredients:

– 2 lb fresno peppers – stems removed 

– 2 tbsp salt

– 1/2 gallon white vinegar

Method: 

-Mix peppers with salt, pulse 10 times, place in a non-reactive container and cover with cheese cloth, ferment for 10 days

-Pour the vinegar over and cover with coffee filters, age for 30 days then puree for 7 mins

-Strain through a chinois, reserve pepper mash/pulp for fermentation process in next batch

-Pour strained liquid into barrel and cork

– Age the hot sauce in the sealed barrel for 30+ days

– After 30+ days in the barrel, transfer the hot sauce into a bottle and enjoy!