I was considering trying to make hot sauce again. The issue I'd like to
ask about is using a salt "cap." Last time I tried making hot sauce, I
covered the pepper mash with kosher salt before aging. After a few days,
so much liquid was drawn out of the peppers that the topping simply
dissolved. Needless to say, this made the resultant sauce quite salty.
Further, it was my understanding that the purpose of the salt is to keep
the pepper mash away from the air--obviously, that benefit was lost
(though the liquid layer partially substituted).

Any tips or thoughts on this matter?

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