I use a Ragu spaghetti sauce jar then fill it with 6 garlic cloves, a dozen cherry tomatoes (if you grow tomatoes you can also take tomatoes that have spots or insect damage, cut up the good parts and put them in)tabasco peppers and apple cider vinegar. Everything is approximate depending on how strong you want your sauce to be.
I let the peppers sit anywhere from a month to a year, depending on when I need to make up another batch of sauce. I'll also cut the peppers in half before I put them in the jar so the juices mix with the liquid faster. The main thing is to let it sit long enough for the vinegar to soften everything up.
Once I'm ready I pour everything into a blender and puree it. I add more apple cider vinegar to make it the proper consistency and a bit of salt. Pour it into bottles suitable for sauce and store it in the fridge.
If you like I can post pictures of the process as I'm getting it ready.
My husband is a hot sauce and hot pepper lover. I’ll have to do this for him. I make him hot pepper butter and I’m thinking of selling it at the farmers’ market this year: http://www.food.com/recipe/Hot-Pepper-Butter-Mustard-for-Canning-137562