Last fall my friends from Fords Fiery Foods and Plants sent me some antep aci dolma peppers and Pimenta Reaper Peppers. If you remember, I made red chile cheese tamales with the antep aci dolmas, but kept you hanging on the reapers. The reapers were smokin’ HOT making them ideal for either a hot sauce or a pepper sauce. I tried both. With half of them, I attempted to make a fermented hot sauce like Tabasco. Unfortunately, it didn’t work. However, with the other half of the peppers, I made an olive brine hot pepper sauce which, was not only remarkably easy to make, but uniquely delicious! This hot pepper sauce has the heat and the flavor from the pimenta reapers complemented by the salty flavor of green olive brine. However, as with most hot pepper sauces, any smokin’ hot chile pepper that you like would work.