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Simple Hot Pepper Sauce

Ingredients
  • hot peppers of your choice
  • distilled or cider vinegar
  • salt, optional
Instructions

Clean the peppers, removing stems. Slice in half and remove seeds, if desired. (Leaving the seeds intact will dramatically increase the heat level.) Place the pepper halves in a container that will not react with acid, such as a large glass jar or crock. Cover with the vinegar to about 1" above the top of peppers. Some may float. Close the lid and leave for three weeks, stirring periodically. IMPORTANT: When you remove the cover to stir the mixture, do not put your face directly over the container. The fumes coming from the peppers are very hot! After three weeks, taste a little of the vinegar. If you want more pepper flavor, let the mixture sit another week. Carefully transfer small amounts of the pepper/vinegar mixture to a blender or food processor and puree. Pour through a sieve. The sauce can be put in mason jars and canned; however, I usually simply fill narrow-necked bottles with removable shakers. Seal tightly and keep in cool dark place. Shake before using.

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