Homemade Hot Sauce

1. 1

   Combine the chiles, vinegar and garlic salt in a medium non-reactive mixing bowl.

2. 2

   Boil the water and add it to the bowl.

3. 3

   Cover the bowl and let it sit for 12 hours at room temperature to reconstitute the chiles.

4. 4

   With a spoon, skim off and discard as many of the floating seeds as possible.

5. 5

   Put one cup of the chile mixture in a small non-reactive sauce pan and bring just to a boil.

6. 6

   Remove from the heat and add the sugar, tarragon, ginger and cinnamon.

7. 7

   Stir unil the sugar is completely dissolved.

8. 8

   Pour all of the chile mixture into a blender and puree for two minutes.

9. 9

   Thats it!

10. 10

    Put the sauce in clean sanitized hot sauce bottles or jar(s).

11. 11

    The recipe made enough to fill six standard five-ounce bottles.

12. 12

    I dont know how long it will keep, but it should be at least a couple of months.

* Per serving · 4 servings · Values may vary.

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