Recipe - Louisiana Hot Pepper Sauce

3 cup Distilled white vinegar
2 teaspoon Salt
2 pound Cayenne OR jalapenos
Seeded and chopped

SOURCE: New Orleans Times Picayune 8/17/95. [JudyB]. MM format by Ursula
R. Taylor. 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.

Recipe By :

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini