For the past year or so I’ve been making my own brand of homemade hot sauce called Booss Juice. It’s based on pineapple juice, unfiltered apple cider vinegar (sorry Mikey! I like the tang), rehydrated arbol chili peppers, garlic, onion, and whatever selection of fresh hot peppers I have on hand. I’ve also sometimes thickened it with guar gum. My favorite batch had Pequin peppers that I grew from seed into bushes. These days I usually throw habanero, jalapeno, and most recently cherry bomb peppers into the mix. I blend it, filter it through a sieve, and bottle it without any kind of pasteurization or cooking. This leaves the heat from the raw peppers more intact, but leads to a shorter shelf life.