I used Carpano Antica, which is a higher end vermouth with a bittersweet, very herbaceous profile. The end result is very tasty but perhaps not the best use of expensive vermouth. While there is some herby undertones, the chili heat really dominates. Which, I suppose, is to be expected because it is hot sauce. I think if I made it again I would use very mild chiles like anaheims so the vermouth could be noticed more. I think this is more an infusion of chili in booze to make sauce than truly fermenting chili. So, being hopeful, I added raw pickle brine as a starter to maybe get things fermenting...
When I decided it was finished, I blended it all up. This was very annoying because there was so little of it. Stopped to scrape down the blender every second. No matter what, all the seeds never ground up; so I strained it. This gave the sauce a smooth consistency and it wont keep getting hotter while the seeds sit and infuse in the sauce while its refrigerated.
Vermouth Hot Sauce
(this was all done with a scale, based on how many chilies I had, with 2% salt and vermouth to cover)
84g chili (mix of yellow jalapeno, tabasco, habanero and mostly cayenne)
1Tbl raw fermented pickle brine (from green bean pickles- haricot vert, salt, garlic)
Chop chilies and combine all ingredients in a jar. Stir or shake every few days for a few weeks. I ended up doing 3 full weeks in a cool fall philadelphia.