Glad you asked, One of my many hobbies is growing hot peppers, Haberneros,cherries,cayennes. I dry some for crushing spice, but the best is my own hot pepper sauce.I take habs,cayennes, put them in a blender and puree them. About three cups worth for a 1 quart mason jar. It will take about 4 quarts of fresh peppers to get 3 cups of mash. Put them in a bowl and add 3 heaping tablespoons of salt and add3/4 cup of heavy toast oak chips. These have been saved from the winters apple cider fermentation or better yet I will distill the cider to get apple brandy.(this stuff is the bomb). Anyways add the oak chips into the mash ,put in the mason jar. press down to get all air out. You will have about aninch and a half room left to top of jar. Add more wood chips that soaked in the brandy and pack tightly down get all air out. Top off with a little salt. The theory is to let the gases escape but no air in.(sound familiar) I put the lid on but not tight as to let the gases out. Let sit till next spring or about 6 to 9 months.
In the spring open THE LOOSELY FITTED TOP and take of the top salt and some of the chips. Empty in a stainless steel bowl and add 2 cups of white distilled vinegar,let it steep for two to three days and strain. This is my first press. I repeat this two more times ,2nd press,3rd press.The more presses the less hot but its all still good. I save old pepper sauce jars and fill them up. I bulk storage it in an unrinsed Dewars bottle ( adds more flavor) Dont mix them as each has their own qualities. Oh yeah for each extra mash add a week steep time.
This is a recipe i made from reading how Tabasco makes theirs. It definetly has a unique taste. Like a wine my friends say.
good luck , its worth the effort.