wilkes

Homemade Hot Sauce
3 cups stemmed, finely chopped, red cayenne or jalapeno peppers
1 cup white vinegar
1/2 cup water
1 Tbsp. finely chopped garlic
1 chopped onion
1 Tbsp. salt
Simmer over medium heat until very soft, stirring
occasionally. Remove and mash with potato masher
Press mixture through a sieve to leave skin and
seeds Discard solids. If this is too thick to
pour add vinegar and salt to consistency.
Bottle or can in jar.
This will last 6 weeks or so on the shelf, but
a very long time when refrigerated.
To make more just double or triple recipe, hot bath for long storage

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Homemade "Tabasco" Sauce

1 lb Fresh red Tabasco chiles, chopped
2 C Distilled white vinegar
2 tsp Salt

1. Combine the chiles and the vinegar in a saucepan over medium
low heat. Stir in the salt and simmer for 5 minutes.
2. Remove from the heat, cool and place in a blender. Puree
until smooth, strain adn place in a glass jar.
3. Allow to steep for 2 weeks in the refrigerator.
4. Strain the sauce again and adjust the consistency by adding
more vinegar if necessary. The sauce keeps indefinitely in the
refrigerator.
*Makes about 2 Cups