Red Fresno peppers make a great base for this hot sauce, but you can use other varieties of red hot peppers too. The hotter the pepper, the hotter the sauce.
To check that your homemade hot sauce has a shelf stable pH of 3.8 or less, use pH testing strips to test it while it's in the blender. If needed, blend in 1 TBSP vinegar at a time until you get to the right acidity.
Serve immediately or let it chill overnight in the fridge so the flavors mingle. This hot sauce is great on any of your favorite foods!