Started making my own insanity sauce, obv it can be varied by scaling the amount of chillies used, but as a rough idea, my last batch consisted of about 80 red finger chillies, bake them in the oven for about 10 minutes on a low heat alongside 4 unpeeled cloves of garlic, put the chillies, in a bowl with 1/2 cup rice wine vinegar, squeeze the garlic in, add a teaspoon or so of dried basil, a teaspoon of salt and a cup of light oil, blend then pour into a squeezy bottle.