Preheat your oven's broiler, line a baking sheet with foil, and put on disposable gloves.

Cut the stems off all peppers. Cut the red bell pepper in half and removing the stem and seeds. With regard to the hot peppers: some people like to remove the seeds, but because this is hot sauce and the seeds make it hot, I leave mine in but use your own discretion. I also like to use a mix of peppers - Jalepeno, Serrano, Cayenne, Tabasco, Habanero. I also like to toss in a few sweet peppers, along with the bell pepper, because I like the depth of flavor. I really like the smokey, roasted taste of the sweet peppers along with the heat of the hot peppers.

Put all peppers on the baking sheet and slip them into the oven at the closest position to the broiler. Broil 5-10 minutes or until the peppers are blackened and bubbly. Flip the peppers over with tongs and put them back into the broiler for another 5 minutes to blacken the other side of the peppers. Remove from oven.

Once the peppers are cool enough to handle, remove the skins of your peppers. I usually leave the skins on really thin peppers, like Tabascos - Mostly because when you try to peel off the skin, all that are left are the seeds! Toss all peppers into the blender. Add vinegar, salt, and juice half of a lime directly into the blender. Puree until completely liquefied and uniform.

Mason or Ball jars make great storage. Keep in the refrigerator or freeze for later. Thaw frozen hot sauce in the refrigerator. Enjoy!