18 cayenne peppers
1 1/2 c. white vinegar
1/2 tsp. salt
4 or 5 cloves of garlic, paper removed
If you have kitchen gloves, I highly suggest you put them on before cutting the peppers. Trim off the stem. Put all of the ingredients into a medium size pot and bring to a boil. Turn the heat down and simmer for 25 minutes on low.
Once cooled slightly, pour everything into a blender until you reach a smooth consistency. Pour the sauce back into the pot and simmer for another 15 minutes. At this point if you notice the liquid content is down, add increments of 1/4 cup water at a time until it reaches you preferred consistency.
If you like your hot sauce as smooth as possible, like myself, I strained mine through some cheese cloth just to get the extra cayenne seeds out of the mix. Pour into a sealed jar or bottle. This can last for months in the refrigerator. It will slightly separate while sitting in the fridge, but just give it a few shakes before using it, like you would any store bought bottle.