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Louisiana hot pepper sauce

Yield: 1 Servings

Ingredients:

• 3 c Distilled white vinegar
• 2 ts Salt
• 2 lb Cayenne OR jalapenos --

Instructions:

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 :

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