Louisiana Hot Sauce

3 cups stemmed, finely chopped, red cayenne peppers
1 cup white vinegar
1/2 cup water
1 Tbsp. finely chopped garlic
1 Tbsp. salt

Simmer over medium heat until very soft, stirring
occasionally. Remove and mash with potato masher
Press mixture through a sieve to leave skin and
seeds Discard solids. If this is too thick to
pour add vinegar and salt to consistency.
Bottle or can in jar.
This will last 6 weeks or so on the shelf, but
a very long time when refrigerated.

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