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Hot Sauce: Liquid Fire Hot Pepper Sauce

Source of Recipe

www.cyber-kitchen.com


List of Ingredients

2 cups total fresh hot peppers (habanaro, jalapeno, cayenne)
1 cup red wine vinegar
1 tablespoon sugar


Recipe

The exact proportions of the various types of peppers above can be varied depending on your personal tastes and what you have available. For a milder sauce, milder varieties such as Hot Wax, Banana, Pimento, or Bell peppers can be substituted for a portion of the hot varieties listed above. Using rubber gloves, clean and de-seed approximately 2 cups of peppers. Do NOT touch your face or eyes!!!

In a saucepan, combine the peppers, garlic (amount unspecified in recipe), and vinegar and cook, covered, over low heat for approximately one hour. Keep an eye on the liquid and reduce heat and add more vinegar if it seems to be boiling away quickly.

Press through a sieve or a food mill, add the sugar, and return to low heat for approximately 30 minutes or until slightly thickened. Pour into a jar or bottle which can be sealed and refrigerate. Will keep in refrigerator for several months. Great on pork or chicken!