Louisiana Tabasco sauce starts with Tabasco peppers chopped and packed into barrels with salt for months and months. The "mash" is then mixed with vinegar and allowed to "cure". The liquid is strained and packaged. This is my understanding from how it is made. Chef John Folse in his book "Encyclopedia of Cajun and Creole Cuisine" offers this alternative
6lbs sweet red cherry peppers
3 lbs hot red jalapeno peppers
remove stems from peppers and quarter, retaining seeds.
In a large sauce pot place peppers and seeds with enough water to cover by 1/4 inch
bring to rolling boil, reduce to simmer and cook until peppers are tender but still bright red, do not brown
remove tenderized peppers from liquid and run through food mill or puree in food processor.
I make a sauce of just diced jalapenos, salt and vinegar. After a couple of months in the fridge I run through a food processor or just dish out and serve. You can add sugar to this to take out some of the bitterness.