Cut meat from seeds and stems of hot peppers. (wear rubber gloves, cut the peppers as if you were slicing off sides of a box).
Make a brine with 150 g of water and 8 g of salt in a jar that will hold the peppers. Weight them down so they are submerged in the brine and close lid. Let sit for a month, checking them every day by opening the jar and letting gas escape.
These peppers are too hot to eat, so an extracted sauce that I expect to use in drops, rather than teaspoons seems to be a good idea.
