First, remove the stems from the hot peppers. Weigh the peppers and note down the weight.
Roughly chop the hot peppers and place in a mortar. Removing the seeds at this point creates a nice looking sauce, but it will be less spicy than if you leave the seeds.
Mix the salt (3% of the weight of the hot peppers you weighed in Step 1) into the peppers and mash.
Boil a jar to sterilize. Transfer the mixture to the jar and add the grain vinegar (50% of the weight of the hot peppers you weighed in Step 1) and combine. Let the sauce sit in the refrigerator for 2 weeks.
Story Behind this Recipe
I grow my own very hot chili peppers, so of course I wanted to try making some Tabasco sauce. I learned how to make this from a friend who cultivates habanero peppers.
Definitely use gloves and turn on the ventilation fan while making this! You can use a blender instead of a mortar and pestle. It's also okay to add some garlic.