The hot sauce has been quietly fermenting in a cool, dark area of the garage for several weeks now. It was before Christmas when I added the toasted oak staves and the last of the fresh peppers from the garden, so the bright red color is giving way to a duller brick red/orange. The peppers, which I added whole, are beginning to dissolve and fall apart, leaving a layer of pepper seeds at the bottom of the jar. A little  [keep reading...]