this year i went with a more traditional formula - last year i was messing around with coffee and molasses and whatever, it was good but not too hot.
the hot sauce that you buy in the store is usually fermented, they make a "mash" of hot peppers and vinegar and let it age in oak barrels for months.
having neither oak barrels or time, I opted for cooking my hot sauce which worked out great but my apartment was like a habanero gas chamber for the next two weeks, and my hands burned for about 2 days (gloves? what's a glove??)
- shallots, garlic, ginger, vidalia onions, carrots
- habanero, serrano, red bell peppers
- apple cider vinegar
- white vinegar
- salt, sugar