1 pound fresh red tabasco chiles, chopped
2 cups distilled white vinegar
2 teaspoons salt

Because the chiles are not aged in oak barrels for three years, this will be only a rough approximation of the famous McIlhenny product. You will have to grow your own tabascos or substitute dried ones that have been rehydrated. Other small, hot, fresh red chiles can also be substituted for the tabascos.

Combine the chiles and the vinegar in a saucepan and heat.
Stir in the salt and simmer for 5 minutes. Remove from the heat, cool, and place in a blender.
Puree until smooth and place in a glass jar.
Allow to steep for 2 weeks in the refrigerator.

Remove, strain the sauce, and adjust the consistency by adding more vinegar if necessary.