It is not practical to make real Tabasco Sauce* at home since the authentic sauce is processed into a mash and then aged in white oak barrels for 3 years. Probably much longer than you want to wait.
Tabasco Sauce ingredients are very simple. Tabasco peppers, salt and vinegar. That's all! It's what you do with them that makes it so good. Tabasco peppers are not easy to find in stores so you can substitute the peppers but you will not get the real Tabasco flavor. Also, you should not use regular table salt because it tends to discolor the sauce.
Louisiana-Style Tabasco Hot Sauce
Yield: about 4 cups
o 1 lb Tabasco peppers, chopped (substitute red jalapenos if necessary)
o 2 cups distilled white vinegar
o 2 teaspoons sea salt (or kosher)
1. Combine the peppers and vinegar and bring to a slow boil. Stir in the salt and simmer for 5 minutes.
2. Pour the vinegar/pepper mix in a blender and puree until smooth. Add more vinegar if the sauce needs thinning.
3. Transfer the sauce to a sealable container. See note below.
4. Allow the sauce to sit for as long as you have patience for (at least 2 weeks).
Note: If you intend to consume the sauce within a week you can store it in the refrigerator in any sealable container.
If you are going to let the flavors develop for 2 weeks or more you should use canning jars with sealable lids and process as you would any preserved food (like making pickles) by placing the filled, sealed jars in a boiling water bath for 15 minutes.
The sauce must be stored in a dark place or it will discolor (will not affect the taste, just the appearance).
* Tabasco Pepper Sauce is the trademarked brand name of the McIlhenny Company of Avery Island, Louisiana