Pepper sauce is the stuff that legends are made of. I have heard and read stories of pepper sauce that is twenty five years old, and of a bottle of it that was included in a will. It is as Southern as it gets, and like all things Southern, it is complex in its simplicity.
Vinegar (White is traditional)
Hot Peppers (Cayenne in our area)
The last ingredient is the most difficult one. Find a nice container (I especially like these decorative Italian wine/oil/limoncello bottles), and fill it with the hot pepper of your choice. Pour in some hot vinegar, cork it, and wait. And wait. And wait.
There are any number of optional ingredients, like salt and garlic, but I never mess with a good thing. As the peppers lose their capsaicin over time, remove and replace them with fresh ones. This sauce is used on just about everything edible or semi-edible, but I reserve mine for greens. This and some collards stewed with seasoning meat is just about as good as it gets.