Hot Sauce by Barb

1. 1

   Cut stems from washed peppers (leave in the seeds).

2. 2

   In a medium sauce pan, simmer peppers, horseradish and garlic in the vinegar until tender.

3. 3

   Place in a blender with the salt and sugar.

4. 4

   Set blender on liquify and puree.

5. 5

   Dilute with more vinegar if you want the sauce thinner.

6. 6

   Taste for salt and sugar and add more to taste.

7. 7

   Pour into a hot, sterilized jars to within a 1/2 inch of the rim.

8. 8

   Insert a sterlizied knife around the inside of the bottle to release air bubbles.

9. 9

   Wipe clean and seal with a scalded top.

10. 10

    Store in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.