One of the best groups on Facebook for Foodies is the Fermented Hot Sauce Society. It is far less complicated than it appears.
Once you taste your own you will not care for the commercial brands at all.
In any sized jar, layer carrots, onions, tomatoes, garlic, peppers. Add a few slices of limes or lemons.
Mix a brine of 3.5 per cent sea salt to water ratio and fill the jar. Always keep the vegetables below the liquid. You can do that easily by filling a ziplock bag with brine and stuffing it on top of the vegs inside the jar.
If you don't have an airlock, just unscrew the top everyday and burp the ferment.
The hot sauce will be ready after three weeks even though you can brine for years.
After fermentation, drain the liquid and set aside. Grind the vegs finely in food processor or blender. At this point you decide if you want a thick hot sauce or a thing one by adding some brine or vinegar to it.
This method allows you keep your hot sauce on the counter, in the cabinet or fridge for years as it is fermented and will not spoil.