Louisiana hot pepper sauce #1

1 Servings

Ingredients

Quantity Ingredient
3 cups Distilled white vinegar
2 teaspoons Salt
2 pounds Cayenne OR jalapenos; seeded and chopped

Directions

SOURCE: New Orleans Times Picayune 8/17/95.

Simmer vinegar, salt and peppers at least 5 minutes. Process in processor. Store in a glass bottle. Put in a dark cabinet and let age at least 3 months. Strain when ready to use.

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