Rocoto's and Everclear

[Hawaiianero]

Ok so I got some home made sauce from a friend of a friend of a friend of someone who grows rocoto's up on the mountain. I am told this person soaks his peppers in everclear alcohol for an unknown period of time and then cooks it down and blends the crap out of it. The rocoto flavor stands right out but there are other subtle flavors I can't figure out. I'm not ever sure if there's any vinegar in there but the bottom line it this sauce is amazing. Not crazy hot but a respectable level of heat that peaks very quickly and lingers for a few minutes.
What I want to know is, does anyone have a recipe for any type of pepper that includes high octane alcohol and if so please share

 

[karoo]

Sounds to me like there are two possibilities here:
1) He is making Rocoto extract and maybe adding a few other things to turn it into a sauce. This is done by soaking chillies in alcohol until thoroughly infused, then evaporating the alcohol content off at a low heat (<50°c) until you've basically just got concentrated chilli juice.
2) He is undergoing some strange process of infusing the vinegar before it becomes vinegar, fermenting the alcohol and chilli together.

High alcohol levels will stop fermenting .
So no fermenting after this stuff is added.