Recipe(tried): Habenero Peppers

To make tabasco sauce, the peppers are ground, mixed with salt, place in oak barrels, sealed with a layer of salt over the top covering the weep hole and let ferment for three years. It is then, strained, mixed with vinegar, stirred for 6 weeks, and then bottled.

I grind my peppers, tobasco, habeneroes(Spelling??), cayenne up in my food processor, place the mix in pint jars, add 1/2 tsp. salt, and pour hot white vinegar over the peppers. They are then sealed, and water bathed in simmering water for 10 minutes. I grind the tabasco and habeneroes outside, as the fumes can be tough.