The big problem with it, other than it is a personal and untested
recipe so the pH and density isn't known, is you are pureeing it. Heat
penetration in purees is inconsistent and to insure safety, even with
pressure canning, testing is required. The way we have around that
issue is to puree the ingredients only after the jar is opened. So
while your recipe might be canned chopped pureeing it wouldn't be
approved.

The only approved purees with calculated processing
times are high acid foods or sauces that contain predominately high acid
foods.

Otherwise there are some fermented hot pepper sauces -
similar to Tabasco and such - but they can't be canned, only fridge
stored.

There isn't a ratio of peppers to vinegar other than the one in Pickled Hot Peppers

You could use that recipe, sub hot peppers for the sweets it calls for and can it and then puree it after you open the jars.

Here is a link to many of the previous discussions about this that you might find some helpful tips in.

http://www.gardenweb.com/gardenweb/query/hot-sauce/topic=harvest

Dave