[CH] Homemade Hot Sauce

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Hi all,

I've been lurking for a month or so now and thought it was time to ask my
novice question.
I would like to make a small, experimental batch of hot sauce, and have a
pretty good idea of the ingredients needed, but I don't know the proper
procedure or proportions.  So, I have a few questions for anyone kind
enough to answer.

First, I have a jar of dried, crushed cayennes and would like to add
roasted garlic as well.  I'm pretty sure I'll need salt and white vinegar
and/or lemon or lime juice.  That's all I know.

What proportions?
Do I cook it?
Do I let it ferment?
Room temp or refrigerated?
What determines whether the finished sauce should be refrigerated?
	for instance, Tobasco can be stored in the cupboard while others must be
refrigerated. 
Any other spices, goodies, preservatives. etc?
Tips on bottling, storage, etc?
I don't know anything about botulism except that I don't want it!

I've made some pretty wonderful beer in the basement, and it's time to
expand my horizons.

Thanks in advance for any help.

 \\/////		
 -oo-			Tom
(  ^   )
   ~


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• Next message: Byron: "[CH] Choc Hab Seeds"
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• Next in thread: Jim Campbell: "Re: [CH] Homemade Hot Sauce"