Create hawt-sauce.md

sauces/hawt-sauce.md

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+# Hawt Sauce
+
+## Ingredience
+
+- 1 1/4 lbs cherry bomb peppers, or your choice of fresh chiles, tops removed
+- 6 garlic cloves
+- 1 1/2 tbsp coarse kosher salt*
+- 1/2 cup water
+- 1/2 cup apple cider vinegar
+
+## Steps
+
+### Step 1
+
+Combine chili peppers, garlic cloves, salt, and water in a food processor.
+
+### Step 2
+
+Process until you reach the texture of a chunky salsa.
+
+### Step 3
+
+Transfer to a clean glass container and cover with a cheesecloth. Leave on the counter at room temperature for 24 hours.
+
+### Step 4
+Add the apple cider vinegar and stir to combine. Leave on the counter, covered with a cheesecloth for 5-7 days (if you have time, go the full week!).
+
+### Step 5
+
+After 1 week, transfer to a blender and purée until smooth. Pour through a cheesecloth and strainer to separate the seeds and any leftover pulp. Using food safe gloves, squeeze out all the juice from the remaining pulp.
+
+### Step 6
+Transfer to a clean jar or ideally an old hot sauce bottle and refrigerate. It should last for several months.
+Separation is normal, shake before use.
+
+## Tips
+
+Don't touch your eyes!
+
+## Source
+
+https://www.thecuriouschickpea.com/easy-homemade-hot-sauce/