I made this earlier in the year but forgot to post it. I'll be making another batch soon and will update or make a new post if anything different happens.
2-3 cups of peppers your choice, stemmed but whole (I had scotch bonnets, chocolate ghost peppers, Trinidad peppers, and some randoms)
1/2 large sweet yellow onion
1 head garlic, roasted
White vinegar to taste
Salt (3-5% by weight of veggies)
Whey strained from 1 cup of plain yogurt with live active cultures (basically put yogurt in a coffee filter inside a mesh strainer, set that over a bowl, and put it in the fridge for a couple hours... the liquid that collects in the bottom bowl is whey)
Set up a grill for direct and indirect medium high heat. Prepare garlic to roast (cut off top, drizzle with oil, wrap in foil) and cook until tender.
When the garlic is done, put the peppers in a grill basket and char over direct heat until blackened in spots, 5-10 minutes. Remove and allow to cool COMPLETELY (this will come into play in a moment).
Add the onion, peppers, and roasted garlic (squeeze the cloves out of the bulb) to a blender or food processor, chop until course or finer. You may need to add some water if the mix is too thick.
VERY CAREFULLY, AND PREFERABLY OUTSIDE put the mix into a container to weigh it (use grams). Add salt in the amount of 3-5% by weight, depending on taste and personal preference. Stir in the whey.
NOTE: I put the still hot peppers in the blender inside my small studio, pulsed the shit out of them, then opened the lid and stuck my face in it to smell... and promptly inhaled pepper spray. My girlfriend across the apartment started coughing and had to go outside for a couple of hours.
Prepare a clean fermenting vessel (I used a French press, which worked great - add the mash to a French press, and depress the plunger just enough so that there is a thin layer of liquid above the veggies)
Wrap the top of the press in plastic wrap, set on something that will contain any overflow, and let it sit and ferment for 30 days. Larger chunks require more time.
After it's done, do a final blend to desired consistency (you can also use a food mill or cheesecloth to strain it if you like a thinner sauce), and add more salt if necessary and vinegar to taste. Store in the refrigerator.
Mine turned out just shy of nuclear with awesome flavor. Enjoy!