Jam a bunch of peppers of your desired heat, a few cloves of garlic, and salt water in a mason jar. Close it and keep it on the counter and it will lacto-ferment. Let the CO2 out every morning for a couple weeks, then just let it hang out.
They’ll become delicious pickled peppers after a couple weeks, and become unbelievably complex and delicious after a couple months. When they taste how you want, blend it up for sauce or eat the peppers whole (I’d do a couple jars at once so you don’t have to choose)
You can add a little bit of vinegar at the end to stop the fermentation and make it shelf-stable—and maybe a little xantham gum to thicken if you’d like—or just keep it in the fridge.
Great for your gut flora and you’ll be shocked it came out of your kitchen with such little effort.
[0] http://phickle.com/we-can-phickle-that-hot-pepper-sauce/