1 red bell pepper
10 hot peppers (I use jalepeno's)
1. Clean, cut out stems (you can leave the seeds).
2. Chop up into a mush using a food processor.
3. Add non-chlorinated water if you need to make it more watery.
4. You want it thick, but enough liquid to ferment. Sort of like tomato soup.
5. Then heat to a boil and let simmer for 15 minutes.
6. Add more water if needed.
7. Put in a glass mason jar, let cool to room temp. Allow at least an inch of air--in case pressure builds up you don't want it to explode. Then add some yogurt starter to it and let ferment for 2 to 3 months at room temp in a dark area (I used a cabinet). If you have access to L. plantarum powder, you can use that too as a starter, but powdered yogurt starter works fine too. Also kefir grains work as well, but the hot sauce might be a little alcoholic.
8. Then strain through cheese cloth if you don't want it thick and store in the fridge.