CAYENNE PEPPER SAUCE

INGREDIENTS:

• Fresh picked cayenne peppers, as much as you want or have
• Minced garlic: As much as you like. I use about 1 Tbsp. per pound of peppers (about 3 cloves)
• Distilled white vinegar: Enough to cover the peppers in the pot.

INSTRUCTIONS:

1. Wash the peppers and snap the stems off. They snap off just like snapping green beans.
2. Place the peppers in a pot large enough to hold them, add the garlic, and pour enough vinegar in for the peppers to rise a couple inches.
3. Place the pot on the stovetop over medium high heat and bring to a low boil. Reduce heat to low and simmer, covered, for 3 hours. (It takes a while for the skins to soften).
4. Working in batches, puree the pepper and vinegar mixture in a food processor. Strain the sauce through a wire mesh strainer, reserving the pulp and seeds.
5. Return the pulp to the food processor, in batches if necessary, and add a little more white vinegar. Puree again, and strain again. After the 2nd straining, throw the pulp out.
6. Bottle the sauce as you wish and store at room temperature. This sauce does not need to be refrigerated.