Forget Tabasco and Cajun Sunshine. Two bucks worth of peppers and a half hour of your time will produce a sauce that puts those suckers to shame.
Not only does homemade pepper sauce have a richer flavor, but it allows you to experiment with things like color, smokiness, and intensity.
With so many gorgeous varieties in season, now is the time to give it a shot. Just don’t make the same mistake I did with the food processor.
*Addendum by Brad: Special thanks to Rex at Savory Reviews, who first posted this recipe. His process trumps others, in our book, as it doesn’t require fermenting the pepper mash for several weeks like most others…