For a hotter sauce, just add more peppers.
4 oz fresh picked cayenne peppers (about 10-12)
3/4 cup distilled white vinegar
4 cloves garlic
1/2 ts salt
1/2 ts chili powder
1/2 ts coriander
juice and zest of 1/2 a lime (= about 1 tbs juice if you don’t have a fresh lime)
– De-stem and cut the peppers into 6-7, roughly 1/2″ pieces. If you don’t like the heat, remove seeds and membranes. But really, we’re talking about hot sauce here, so leave in the seeds and membranes unless you’re just a wuss in men’s clothing.
– In a saucepan, bring everything but the lime juice and zest to a low boil and then reduce the heat and simmer for 5-10 min.
– Remove from heat and allow to cool. Once cooled down, pour into a blender or food processor, add the lime juice and zest and process until you have a sauce. Pour into a jar. This size batch filled up a 12 oz jar perfectly for me.
Depending on your processor, your sauce will have more or less bits of pepper skin in it, so it may have a bit more body than a commercial sauce. Most recipes I looked at said to put the freshly prepared stuff in a cool, dark place for a week or three to develop flavor, but it tastes pretty good right off the bat, imo. If you have dried peppers, some people suggest that you reconstitute them for a few days in vinegar before making a batch.