Home Made "HOt Sauce." I too make my own.
About 40 habanero Peppers stemmed and halved
3 Large Onions, peeled and diced
2 quarts White Vinegar
12 Cloves of Garlic, peeled and minced
First...a warning. The fumes given off when making this hot sauce are not pleasant to breath. Use precautions.
1. Put all of the above ingredients into a large non-reactive pan with a good tight-fitting lid. Put on heat and bring to a simmer. Cover the pan, and open the windows. Simmer for a couple of hours. Remove from heqt and allow to cool.
Note: you may need to add a little more vinegar if it is evaporating.
2. Working in batches, place the mixture in a food processor and process until you have a thick sauce.
3. Press the hot sauce mixture through a very fine strainer, pressing it through with the back of spoon. Discard the pulp.
4. There no preservatives in this hot sauce, so keep it in the refrigerator in a jar with a good tight lid. One batch usually lasts me for four to six months and the sauce seems to keep well in the refrigerator.
For the faint of heart, You can substitute milder peppers. I just happen to grwo my own Habaneros. I planted them to keep the pesky squirrels away from my pepper plants.