First, ferment the tabasco peppers. You can process them to coarsely chop them or rough chop them with a knife. Pack them into a jar, leaving at least 1 inch of head space. The peppers may rise a bit when fermenting.

Next, mix 1 quart unchlorinated water with 2 tablespoons sea salt (4% brine solution). Pour just enough brine over the peppers to cover them, pressing them down a bit as you go.

Screw on the lid and set the jar away from direct sunlight to ferment for at least 1 week.

After 1-2 weeks, the fermenting activity will diminish and the brine will turn cloudy and taste acidic.

Pour the fermented tabasco peppers, including brine, into a pot along with vinegar. Bring to a quick boil, reduce heat, and simmer for 15 minutes.

Cool slightly then add to a food processor. Process until smooth.

Strain the mixture to remove the solids. Pour into hot sauce bottles and enjoy.