I do make hot sauce, but also of other sauces. I like alot of Asian cuisine, so I'll make teriyaki, or miso butter, or just thin out so gochujang with vinegar. Also BBQ sauces and such. I also use sauce bottles to store oils for easy squeezing and I keep little jars full of common dry ingredients like salt, sugar, and black pepper that I fill using funnels.
For hot sauce, I start with most peppers only using white vinegar and salt. Chop up...
