Need a recipe for Hot pepper sauce!!?

Basic Hot Pepper Sauce

3 c Distilled white vinegar

2 lb Cayenne OR jalapenos Seeded and chopped

2 ts Salt

Simmer vinegar, salt and peppers at least 5 minutes. Process in processor. Store in a glass bottle. Put in a dark cabinet and let age at least 3 months. Strain when ready to use.

Tomato Salsa recipe

3-4 jalapeno peppers, chopped,seeded if desired,to taste

1 medium onion, chopped,as desired

1-2 clove garlic, minced

1 bunch fresh cilantro leaves, chopped,according to your preference (I like lots!)

1-2 tablespoon fresh lime juice

1-2 tomatillo, peeled,washed,and chopped (optional)

1 (4-8 ounce) can chopped mild green chili peppers, to taste,with or without brine

1 (28 ounce) can whole tomatoes, coarsely chopped,with juice

salt & freshly ground black pepper

5-6 cups, about Change size or US/metric

Change to: cups, about US Metric

15 minutes prep

(another) Fresh Tomato Salsa

1-1/2 pounds ripe tomatoes, seeded, chopped

1 medium purple onion, chopped

1 large clove garlic, chopped

3 scallions or green onions, chopped

1 to 2 large fresh jalapeño pepper, seeded, chopped

1/4 cup fresh cilantro leaves, chopped

1 to 3 small cans of green chiles, depending upon taste

1 tablespoon olive oil

2 tablespoons fresh lime juice

1/2 teaspoon salt

1/4 teaspoon ground cumin

1 teaspoon red wine vinegar

2 tablespoons tomato juice

Combine onion, garlic, jalapeño and cilantro in blender or food processor. Pulse until finely chopped, but not puréed.

Add tomatoes, canned chiles, oil, lime juice, salt, cumin, vinegar and tomato juice. Pulse until just chopped -- not too smooth.

Correct seasonings, if necessary. Cover and refrigerate for about an hour before serving. Makes about 4 cups.

You can either:

1. Cut peppers, together with garlic, shadon benne (or any other green seasoning) celery, chives, place in osterizer and blend (not liquify) - add salt and a little ketchup. Remember if you want real hot then include the pepper seeds.

2. Cut peppers, onion, carrots, cauliflower, white carrots, pumpkin, celery, garlic, chives, tomato, and any other you prefer and place in bottle with vinegar and leave in sun for about a week or two until contents is nice and soft.

Hot Pepper Sauce

From Diana Rattray,

Your Guide to Southern U.S. Cuisine.

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Scroll down to see more chile pepper recipes.

INGREDIENTS:

1 1/2 cups vinegar

6 chile peppers (at least one cayenne, a variety tastes best) minced

6 oz can tomato paste

1 tablespoon minced garlic

1 teaspoon black pepper

1 teaspoon lemon juice

Olive oil

PREPARATION:

Saute your peppers and garlic in about a tablespoon of olive oil.

Stir in the tomato paste and half the vinegar.

Bring to boil and add the rest.

Tips--chipotle peppers are fabulous with this (they are my favorite)

to use habs--puree in blender (small amount of water)and strain. Use resulting liquid unless you reall enjoy heat.

If you use more than one habenero you can reduce vinegar by amount of liquid added.

Chile Pepper Recipes

my family has always heated the vinegar then poured

it over the whole peppers in the jar and then let it set

for a week or two

For some reason it won't load on my computer, but you should check out www.allrecipies.com . I have found all sorts of recipies on there that are very yummy!

recipe-

step one: get in car

step two: drive to store

step three: buy sauce of choice

step four: enjoy!

go 2 this site

www.familyfun.com

No, but thanks for the offer.