Mussels, straight onto the bbq grill. Once they're cooked, pour a bit of hot-sauce directly onto the meat, and enjoy. Here's where I start, with the hot-sauce:
First batch, I just used simple peppers, like these:
But then I learned about smoking the peppers, so my second batch started out looking more like these:
Once they're smoked enough, you then start to cook them down:

(that is of course, after 'wazzing' them down in a blender, so that it is somewhat a "liquid")
After the addition of salt, vinegar, and even some lemon and lime juice, you then continue reducing until desired 'consistency' has been reached. Then, you bottle/can as you prefer!