Homemade Frank’s hot sauce

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Note

This is a slightly different version of this recipe. I've added more peppers and garlic and offer alternative puree methods. It is easier to buy it, I know. But I can't get it here in the Netherlands. I have received numerous care packages from home containing –among other Canadian delights– bottles of Frank's. Then, my super, awesome friend started supplying me from the UK. Thanks everyone!

Demand over supply had me always trying to find replacements and then I stumbled upon a recipe (above) and have now perfected it.

Directions

Step 1	Wash and cut stems from the cayenne peppers. Cut off the tips too, if they're gnarly; otherwise, toss them in too!
Step 2	Roughly cut the peppers in 2.5 cm | 1 in chunks (yes, seeds too...they are the magic part!)
Step 3	Roughly chop the garlic in a blender or by hand.
Step 4	Add everything to a pot and let it come to a light boil, then reduce heat enough to keep a slight boil. Continue cooking (and salivating) for about 30 minutes. Stir occasionally. The pepper flesh should be softer. Then, it blends easier.
Step 5	Remove from heat.
Step 6	Here you have two options: 1) Whir it all up with an immersion blender until you have a fairly smooth mixture. 2) Allow mixture to cool...and I don't mean cool-to-warm, I mean no heat. Pour into the blender and whir it up until you have a fairly smooth mixture. Do NOT try to puree in the blender while the mixture is still hot/warm. The steam created within the blender will pop the top off once the blender starts. And then...mayhem and possibly pain.
Step 7	Return mixture to the pot and simmer for about 15-20 minutes.
Step 8	Strain through a fine-mesh sieve and mash the mixture to get the most sauce out. Don't waste a precious drop!
Step 9	Let it cool and then pour into a bottle. Store in the fridge. I believe it will keep for several weeks, but we use it so fast I have no idea how long it will last.