Sour fermented brine separates this glorious hot sauce from the rest. Ferment your hot peppers now for canning salsa or winter enchiladas, and you'll be rewarded with sauce that tastes like peppers, not vinegar.
This is a home-made copy of "taberu rayu", a delicious, but expensive Japanese chili, garlic and sesame crunchy sauce. Easy, quick, cheap and without taste enhancers, this is one of the most addictive condiments I know.
I saw the hot sauce link on Facebook this morning, here are my contributions. Two sauce recipes, one featuring some peppers I grew in my garden, the other store bought jalapenos. I had no idea what I was doing, but they came out excellent.