Pickled Peppers recipe

I used to attempt to make my own version of Red Hot sauce. I can't remember the exact quantities of each but I just put a handful of cayennes in some apple cider vinegar with a little salt. I ended up putting just a bit of tomato paste in mine for color. Boiled it all together and then let it cool before pureeing and straining through a coffee filter. It never turned out the same as the stuff you get from stores. It ended up being too time consuming and I can get a gallon of it at Sam's for under $10.

I do make a clear "pepper sauce" that I use on blackeyed peas, greens, etc. I pack an empty half gallon whiskey bottle several inches from the top with cayennes. Poke holes in the pepper to make hotter. Heat some apple cider vinegar up until boiling and CAREFULLY pour over the top of the peppers filling the bottle. Make sure you don't put it in a mason jar with a lid because the vinegar will react with the lid and rust it all together. I haven't found anything yet that works better than a whiskey bottle with a plastic top.