"Create a versatile homemade cayenne hot sauce recipe using about 20 fresh home-grown cayenne peppers. It should be bright, vinegary, moderately spicy, and suitable for eggs, sandwiches, rice, roasted vegetables, and wings later with butter. Use distilled white vinegar as the main vinegar, with a smaller amount of white wine vinegar and/or apple cider vinegar for depth. Include 1 garlic clove, a modest amount of onion, a small pinch of sugar, a little mustard powder, and optional paprika for warmth and colour. Do not include xanthan gum or butter in the base. Use metric units only. Include ingredients, steps, yield, storage guidance, and a note on how to turn it into Buffalo sauce later with butter. Keep it smooth and balanced, not overly garlicky or sweet."