I didn't tame my hot peppers when I made pepper sauce last night. I cut the stems off of habanero and hot bananna peppers and put them in a food chopper till they were chopped fine. We then used a funnel to get them in a wine bottle, being carful to not get any on our hands. We then poured vinegar over the chopped peppers. This stuff didn't have to set to be hot as fire. It makes a fine condiment for fresh turnip greens,kale and mustard. I had some with fried green tomatoes and turnip greens for supper.

 I am thinking about trying to make some hot sauce out of just hananero peppers. Was thinking I would put them in the blender and blend till they are paste and then add enough vinegar so that it can be dropped out of a shaker bottle of some sort. What would I need to do to a sauce like this so it wouldn't spoil setting out on the table not refrigerated.