Most hot sauces are made from pepper mash plus salt plus vinegar. But in what proportions? Do you always need to cook the pepper mash?
The salt is already in the mash, and that’s what preserves it as it ferments. The mash can be cooked, but for Tabasco Sauce it is not; it is just mixed and strained. The amount of vinegar is entirely up to the saucemaker because he/she must determine the desired consistency.