Main Ingredients:

See below ingredients and instructions of the sauce recipe

Cooking Preparation of the Recipe:

1 or more pounds of cayenne peppers, (ripe are red)
canning vinegar (5% higher acid)
Large glass bowl with lid or a crock
Cut and de-seed all peppers. For hotter sauce, do not
de-vein. For a more medium sauce, de-seed and devein.
Chop into small pieces and place in glass bowl or
crock. When all peppers have been cut, place vinegar
into container until you've covered the peppers by
about 1/2 inch of vinegar.
Let sit in cool place for 3 weeks; every few days,
stir peppers thoroughly. At the end of 3 weeks, use a
food processor or high speed hand blender. Drain
vinegar (keep in glass jar for later use if you like
spicy vinegar). Process the peppers with the food
processor or hand blender until peppers are liquefied.
Place in glass containers and let age in the
refrigerator another 2 months...stirring or shaking
bottles every week.

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