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.