I'll admit that I didn't intend to make a hot sauce with hops . I was just making a sauce with my pepper bounty from our High Ground Organics CSA . Then I got the bag of Cascade hops from the Lamberts . And, instead of using other herbs, I decided to turn the hot sauce into a hoppy affair. This really packs a punch, a bitter and delicious punch. Ingredients 1 pound fresh peppers (I had Padròns and banana peppers) 3 whole garlic cloves 1 T grey fleur de sel 1 1/2 C white vinegar Procedure Wash and dry your pepper. Lay them on a parchment-lined baking sheet and preheat the oven to 350 degrees F. Roast for 40 minutes - until the peppers are shriveled and golden. Once roasted, pull the stems from the peppers. Combine the peppers, garlic cloves, and salt in a blender. Blend for a few pulses. Once the ingredients are roughly combined, drizzle in the vinegar. Blend till smooth. Transfer sauce to a mason jar and allow to sit in the pantry; th...