Cold press juicer hot sauce

Works great. I've always wanted to try this. Rough chop, salt and vinegar to mash... Age however long you want then cold press juicer. (Vinegar helps break down the pepper) The acidity of the vinegar keeps it shelf stable without heating and kills the bacteria that may be on the peppers (still wash them first....)

Tastes much more like a commercial sauce. It's long been my suspicion that my blended sauces have a flavor I don't want because of skins and seeds... I think I was right

Red cayenne peppers 6% salt by weight 1.5 cups vinegar per pound Aged 1 day with just salt Aged 10 days with vinegar Room temp Cold press, add thickening agent if desired and enjoy