Green-Fire Pepper Sauce

Hot pepper vinegar. — Lil, Believe everyone is Einstein, but write the instructions for Bubba
* Contributed by Catsrecipes Y-Group
* Source: Old newspaper clipping
* Yield: About 3 cups
== Ingredients ==
* 9 – 12 small fresh hot green peppers, any shape
* 3 cups distilled white vinegar
* small dried hot red peppers, optional
== Directions ==
# Rinse and dry peppers.
# Protecting hands with rubber gloves, stem peppers and chop, veins, seeds and all into med-coarse pieces.
# Place peppers in clean, dry heat-proof qt jar with snug lid.
# Heat vinegar to simmering in saucepan; pour over peppers.
# Cool peppers and vinegar, uncovered; then cap jar with enamel-lined canning lid or use a recycled lid over 2 layers of plastic wrap.
# Let mixture stand at least 2 wk or as long as 3 mon, shaking jar occasionally.
# When you think it might be ready, taste liquid cautiously! it?s a good idea to sample it on a bit of bland food, rather than directly.
# If it?s fiery enough to suit; strain through very fine meshed sieve, pressing lightly on debris of peppers to extract all possible flavor.
# Bottle sauce in clean, dry bottles or jars and cap airtight.
# Optionally, place a single whole dried hot pepper in each bottle or tie 1-2 hot peppers to neck of each bottle to indicate heat quotient of contents.
Category:Cathy's Recipes
Category:White vinegar Recipes
Category:Fresh chile pepper Recipes