I've been doing that. I do a fermentation process, and it produces excellent hot sauce. The first batch included garlic, and maybe some onion, I can't recall. I fermented a batch of habaneros, and a separate batch of mini sweet bells. I fermented for several months, and mixed the two types to moderate the fire from the habaneros. I tried straining the stuff, but that didn't work well, so I now just add a bit of cider vinegar to thin it out just enough so that it will come out of the hot sauce bottle cap. I tested the pH of the final stuff, and it is acid enough to be shelf stable even without refrigeration, but the fridge is where it lives anyway. I now have another batch fermenting, this time with mango rather than garlic and onion. The cupboard where it is doing its thing is very nicely aromatic.
Most peeps find a 50/50 mix a tad spicy, so for others, I diluted that by half again. Straight habanero sauce is a bit much for me, I enjoy the 50/50 mix. The main surprise was the flavour, it is by far the tastiest hot sauce I have ever tasted.
Good luck with your project, and enjoy the results.