Source: The Chile Pepper Encyclopedia - Dave DeWitt (Morrow, 1999)

You probably don't age your cayenne peppers for three years. But it is possible to make your own hot sauce, if you have a supply of hot peppers. Be careful handling the peppers. Wear rubber gloves and don't touch your eyes, mouth or any other part of your face.

10 large fresh red cayenne chiles
    or other favorite chile
2 cloves garlic, peeled and halved
3/4 cup white vinegar
Salt

Cut stems off peppers and cut peppers in half lengthwise. Remove seeds and ribs. Preheat broiler. Place peppers, cut side down, on rack in broiler pan. Broil for about 5 minutes or until the skin blisters and blackens. Transfer peppers to a plastic bag for about 10 minutes. When cool, peel off skins.

Place chile pulp and garlic in a blender or food processor. With machine running, slowly add the vinegar until the mixture is well blended. Add salt to taste. Cover and refrigerate. Will keep in the refrigerator for weeks.

Makes about 1 cup.