Fifth or sixth time making a hot sauce, but this is the first time I've documented it. A few home grown, but not really great looking, ghost peppers and some store bought habaneros. Keeping this one simple with just peppers, water, salt, and apple cider vinegar.

First time trying a vacuum sealed hot sauce, and I'm not sure how long I'll let it ferment, or if it will even ferment at all. Keeping it simple with just chilis, fresh garlic, and salt. Some of the chilis were dried out on the plant, so they might not be the freshest peppers.