Sorry, I'm not familiar with the brand Frank's but I have linked the basic NCHFP Hot Sauce recipe below. You can sub the cayenne peppers for the serranos it calls for.

We have one we use from the Ball Complete Book of Home Preserving but we changed it to use roasted peppers (optional):

8 c chopped, cored, peeled tomatoes
1 1/2 c chopped, seeded and roasted mixed hot peppers
2 T pickling spice
4 c white vinegar, divided
1 c sugar
1 t canning salt

Slit, roast, cool, and then peel the peppers in the oven. Combine tomatoes, peppers, and 2 c of the vinegar in SS pan. Bring to a boil, stirring constantly, reduce heat and boil softly for 15 mins till vegetables are tender.

Puree vegetable mixture using a blender or food mill and return to the saucepan. Add sugar, pickling salt and your spices bag. Return to boil and cook at slow boil until thickened to desired consistency. Add remaining vinegar and simmer till desired consistency and flavor. Remove spice bag. Fill 8 oz. jars leaving 1/2" head space, wipe rims, apply lids and band, and process in BWB for 15 mins.

If you don't want it as sweet, you can cut the sugar in half.

Dave

I think this is what you are looking for. You can remove seeds from Cayenne's or leave them in for a hotter sauce.

1&1/2 cups white vinegar
1 tsp. salt-non iodized
1 lb. cayenne peppers

Simmer salt,vinegar and peppers for 5-10 minutes. Let mixture cool and transfer to food processor and process until pureed.Put into glass jar and put on lid but tighten only loosely. Enough so if there is pressure inside the jar it can escape but will keep outside air out. You can also cover the jar with plastic wrap held in place with a rubber band.

Store in a dark cool place for at least three months. The longer the better. You can strain sauce through a not to fine sieve after aging but I like mine with a little more body to it.

That's fermented, not pickled, and with no heat processing it is very high risk. Check the pH of your peppers - they are LOW-acid! Listeria heaven. ;) And leaving seeds in only increases the risk of botulism - sorry.

Dave

Sorry, but that is the way it is made. You could always can it in a boiling water bath. Are you certain that something preserved in a pure vinegar solution is fermenting?

Hettar7, see if you can find our resident chili head and fermenter john_show_me although he might have a new id, I think he said he lost his password. Wish I could help more but I bet you can find him really fast on the hot pepper forum. There have also been some threads on here. Sounds like you don't want the fermented version but I think the threads usually cover both types.

I'm with Paddy, I don't see the botulism risk of just vinegar and peppers. Since there's no heat processing you might be at risk for mold, and since you're grinding them into a puree I'm not sure it's suitable for BWB. Paddy, will it work just as well in the fridge or do you need cool room temperature to get the best flavor?

Melissa

Here is a link that might be useful: a thread on pepper sauce

Melissa, I don't really know about aging it in the fridge. As a guess it would probably work but would make the whole process longer.
I consulted with my resident bacteriologist/mycologist and she assured me that listeria will not survive in chopped chilis that have been simmer for 10 minutes in a pure vinegar solution or as she put it,"the chances are between slim and none and slim just left town" also the fermentation process has little if any vinegar in the solution,you need the yeast and bacteria in order for fermentation to occur.

Thanks for the info on the hot pepper forum. I did not know it existed.

I forgot about having a hot pepper forum. I'll head over there to see. I like the bacteriologist's response. :) he he he.