Recipe: Homemade Louisiana Hot Pepper Sauce

Here's one-not much too it but i'd use goggles when I processed/blended

LOUISIANA HOT PEPPER SAUCE

3 cups distilled white vinegar
2 teaspoons salt
2 pounds cayenne or jalapeno peppers, seeded and chopped

Simmer vinegar, salt and peppers for 5 to 10 minutes.

Process in food processor or blender.

Seal in small sterilized canning jars and place in a cool, dark place to age for about 3 months.

Strain a portion of the sauce when ready to use; store in refrigerator.

Recipe adapted from New Orleans Times Picayune 8/17/95, as typed by U. Taylor.