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Start out with aged cayenne peppers. Which we grow every five years or so.

To age them we place them on our aged picnic table for a month or more, these have aged nicely and are ready for processing.

I use as much as I need to fill my little canning jars, then I just grind up the rest.

Then you wash them and separate the keepers from the not so plump, something like the good, the bad and the ugly. The ugly dried up ones get ground.

I cut them up, removing the seeds, stems, and bad parts, run them through the blender, with water and vinegar. How many peppers, the size, and the quality dictates how much water and vinegar. Taste them. Start at 20 peppers per cup of vinegar and taste and dilute with water and sweeten with sugar.

After they're strained I add some sugar and boil the ingredients, all the while stirring and tasting. I boil them for a few hours, I want it smooooooth. When it's done "hot-water" can the sauce. Make two batches, one Buffalo chicken wing quality and one somewhat hotter for other dishes. Cautions: Wash your hands quickly, continuously and thoroughly after cutting the peppers. Be careful when breathing near the boiling pot of hot peppers, and mix bloody Mary's 1st then Margaritas with your blender.