It's much more difficult to make a sauce with a pepper flavor that approximates fresh and is strong but not bitter. Equally important is a light touch with the vinegar — it shouldn't alter the flavor profile of the food.
This mental checklist on hot sauce goes with me as I pick up and examine the many hot sauces that cross my path. I feel like Goldilocks: This one's too hot, this one's too sweet, this one is too sour. I found a good one last week that's got a different approach.
Gunshot Sauce is a vinegar-based sauce that uses a touch of horseradish, lemon juice and lime juice. It's warm, not hot, and calls itself a barbecue sauce, not a hot sauce. It would make a good mop for pork, but unlike most vinegar mops, it has enough balance and complexity to also work as a condiment.
There's also some celery salt in there, so it has an undeniable Bloody Mary kick to it. That's what I'll be using it for, and deviled eggs, which the website recommends.