Recipe - Hot Pepper Sauce

50 Hot chile peppers (or 60);
stemmed
1 Head garlic; unpeeled
1 ga White vinegar
Salt to taste

Wash and stem peppers. Break any long slender ones in half.

Put peppers and whole head garlic into food processor and puree. Transfer
mash into a heavy stainlesssteel cooking pot, add a half gallon or so of
vinegar and salt to taste. Heat until just before boiling and lower heat.
Simmer for 23 hrs., adding more vinegar as needed to thin the mixture.

Transfer mash to a food mill and grind it, saving liquid, or press out
using a tightly meshed strainer. Pour liquid back in the pot, add more
vinegar if necessary, and simmer another hour. This makes it less likely to
separate. This step is optional.

Let cool and store in jars or bottles in the refrigetator. Makes 23 qts.

Recipe By : Nancy Humes

Posted to CHILEHEADS DIGEST V3 #116

Date: Fri, 27 Sep 1996 08:58:14 0500

From: Judy Howle howle@EbiCom.net