After a few years of always wanting to make my own hot sauce I finally did it! In late 2017 I used a few bags of locally grown peppers to create a sauce. I choose to use a habanero base for all of the sauces and added ghost peppers, Jamaican peppers, long reds, and lemon drops to the main batch. Other ingredients were black pepper, carrots, garlic, and a small amount of vinegar.
Fermenting the peppers cuts a substantial amount of the heat and raises the PH level to help maintain the shelf life. Using both the fermentation process and adding vinegar I was able to make a sauce that would be shelf stable for years.