We made our first hot sauce a few months ago, starting with peppers and fermenting them in white wine etc.
most hot sauce recipes are made with three basic ingredients: chiles, vinegar, and salt. However sometimes herbs and aromatics are added for extra flavors.
1 pound stemmed fresh chiles (jalapeño, serrano, Fresno, scotch bonnet, or habanero; even mix and match)
1 1/2 cups distilled vinegar
2 tablespoons kosher salt
Pureee chiles and kosher salt in a food processor until a rough chop purée forms. Pour into a glass jar, leaving lid slightly loose. Let stand at room temperature for 24 hours to ferment slightly.
Add the vinegar and again leave lid slightly loose. Let the mixture stand at room temperature for at least 3 days (up to 8 days). Taste it daily because the longer it sits, the richer the flavor becomes.
Return mixture to blender and purée until smooth, (1 minute or more). Place a piece of cheese cloth inside a funnel. Strain mixture through sieve into clean glass bottles. The hot sauce will become thinner and may even separate after you strain it. Shake vigorously before each use.
You can add additional items such as garlic, herbs, ect, for additional flavors when you first chop the chilies.
Also see...
https://www.foodnetwork.com/recipes/homemade-red-hot-sauce-3645026
I would presume that one of your downfalls is the availability of the types of hot peppers in Europe. I say this because a friend who lives in Germany that cannot find hot peppers, everything spicy is curry based. So I occasionally send him various hot sauces through another friend stationed at a NATO Airbase.
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