Blend all ingredients together until consistent. Bring mixture to boil for 5-minutes. Quickly bring boil down to safe bottling temperature (<40F) and bottle using a fine mesh strainer.
This sauce is vinegar-y and thin - which I like. It's like a good Louisiana sauce without the tangy fermentation.
This sauce could definitely use a bit of xanthan gum to thicken it up and keep the fine particles suspended.