Timely post! Just this past weekend I finished my first hot sauce. I don't remember who it was that posted it, but I followed the basic instructions from that thread. It's a simple hot sauce without any smoke, fermented naturally for 4 weeks with a bit of vinegar added at the end. It's pretty yummy, but I might experiment a bit more with the next one. Maybe add a bit of whey from some yogurt for the yogurt cultures. Maybe roast some of the peppers.