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Louisiana Hot Pepper Sauce

1.5 c distilled white vinegar
1 teaspoon salt
1 pound of mixed hot peppers, seeded and chopped into about 1 inch pieces.
If you like heat, leave the seeds in. Beware of the habaneros. Even one per batch will add considerable heat. Wear rubber gloves for this part. (You will need to pick slightly more than a pound of peppers to account for the stems. If you aren't good at guessing weights, bring the peppers into the barn to be weighed.) 
Simmer vinegar, salt and peppers for 5-10 minutes. Cool slightly and then process in blender or food processor. Seal in sterilized canning jars and place in a cool dark place to age for 3 months. Alternately, you can put them into any clean glass jar with a plastic lid (e.g. mayo jar) and store them in the back of the fridge. Don't cheat on the time. The flavor takes a while to develop. When ready to use, strain the sauce and refrigerate. We skip the straining part and use it in it's relish-like state. Tastes great on anything except dessert.

Recipe will make about 3-3.5 pints of sauce.
This entry is related to the following products. Click on any of them for more information.
Pepper: Hot, Hot Peppers,
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