Cut larger peppers in half, if desired, while wearing rubber gloves.
Combine all ingredients in a slow cooker and cook on LOW for up to a week until skins separate from the pulp. Check at least once or twice a day.
Push through a sieve to remove skins. Bring to a boil in a large pot on the stove and can in mason jars with two part caps (process for 10 minutes in a boiling water canner) or using pepper sauce bottles.
Notes
No, the timing is not a typo. My brother cooks it up to a week (adding fresh peppers from his garden as they ripen).You can cook this in a few hours on the stove if you have excellent ventilation, the combination of vinegar and peppers is very strong.