The fresh cayenne peppers work perfectly for this application, whether they be green or red. It's not like a regular "hot sauce," though. This is really just a spicy vinegar that southerners typically refer to as "pepper sauce" that we put on vegetables (collard greens, okra, black eyed peas, etc.). I am, however, very interested in attempting a homemade hot sauce, akin to a Franks. I haven't tried that yet, though. I used a E.H. Taylor tornado survivor bottle, by the way, which looks pretty awesome on my counter.