[fein]

It's primarily just chilis. From the bottle:

Chili, sugar, salt, garlic, distilled vinegar, potassium sorbate, sodium bisulfite and xanthan gum.

Remove the last 3 ingredients then just shoot for texture. for any given bottle, probably 75% chili, 10% vinegar, salt, sugar, garlic for the last 15%.

If you can match the consistency, you can probably match the flavor. You just need a line on fresh California Red Jalepenos.

I'd probably throw out the salt and just go for MSG.

[kyleblarson]

Your macbook air is just plastic, metal, and some silicone. Just throw a couple of those together too while you're at it.

[deaconblues]

I'll go out on a limb and say that cooking is a tad easier and more accessible than building a MacBook Air.

[brandan]

i disagree. to create tasty hot sauce, one must first create the universe.

[Mikeb85]

Hot sauce really is just about the chilis.

My wife makes an amazing Caribbean pepper sauce. The secret? Caribbean peppers...

[ramses0]

http://www.etsy.com/blog/en/2011/how-tuesday-make-your-own-h...

Hang out with some small-batch hot-sauce makers.

--Robert

[DanBC]

> probably 75% chili, 10% vinegar, salt, sugar, garlic for the last 15%.

But there is more sugar, and more salt, and more garlic, than vinegar.

[drivers99]

xanthan gum is likely for texture, so why remove it then go for the texture after that? You can buy xanthan gum. I know it's also used in gluten free baking.

[abrowne]

It's likely for shelf-stable texture. Assuming he doesn't want start a bottle line for his own sauce, he can probably avoid it.

[ry0ohki]

Based on how different the generic alternatives taste, it must be more difficult than this.

[fein]

I think the magic is in the peppers and overall ingredient quality more so than the exact mixture. Given some trial and error in an afternoon with good ingredients, and I'm pretty sure you could figure this out. Hell, you can probably make even better :)