beth (defunct)

• 1 pound (450 grams) of thai birdseye peppers
• 2 cups (475 mL) of rice vinegar (the non-seasoned kind)
• 3 tablespoons (45 mL) of salt
• pinch of xanthan gum powder (optional; for texture/stability)

1. Cut the stems off the peppers
2. Place the peppers and vinegar in a big container with high walls
3. Use an immersion blender to blend up the peppers and vinegar
4. Add the salt and xanthan gum and blend for a bit longer just to mix
5. Leave mixture to sit in the fridge overnight, or longer
6. Strain mixture through a mesh "spider" strainer or similar strainer
7. Pour mixture into a plastic squeezy bottle and enjoy

i'd suggest swapping the peppers for something less hot if that's the case for u. for reference, this sauce is somewhat spicier than tabasco