So the beer is gone and I have had plenty of time to sleep it off. So now it is time to finish off our Not to hot sauce.
It has been 10 days since we started it and all the flavors have had plenty of time to blend together.
We now need to pour our Pepper mash we created into a large cup and add 1 Cup of white wine vinegar. Using an immersion blender, puree the mixture. Now we need to pour the mixture into a fine mesh colander, and using a spoon, strain the entire mixture. Make sure you are pressing the mash into the mesh as to ensure the maximum flavor.
All that is left us to pour over into a sterilized bottle and store it up to 6 months. I highly recommend this sauce on eggs and fish. The right flavor for the right dish!