Cayenne Chile Hot Sauce
48 fresh golden or red cayenne peppers stemmed and halved
8 cloves garlic peeled
2 tsp sugar
4 tsp coarse salt
8 cups white vinegar
Put all of ingredients into a non reactive medium pot. Bring to a boil. Reduce to a simmer, cook stirring occasionally, until garlic and chiles are tender, about 20 minutes.
Let cool slightly. Transfer to a blender, and puree. Pour through a fine sieve into a small bowl, discard solids. Divide among small bottles and store in fridge up to 3 months.
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