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Matt's Red Pepper Hot Sauce Recipe

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This recipe for Matt's Red Pepper Hot Sauce, by , is from Sara and Matthew's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Mike Mitchusson

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. of tabasco or any red chiles, chopped
2 c. distilled white vinegar
2 tsp. salt

Directions:
Directions:
Chop red peppers and place in a large non-reactive pot.
Add vinegar and heat.
When it is hot, add salt and simmer for five minutes.
Let cool and then puree in a blender.
Pour into a glass jar and place in the refrigerator to ferment. Allow it to ferment for at least two weeks. Can let it ferment for four to six weeks for more flavor and heat.
Strain the liquid and pour into bottles. Can add more vinegar to obtain the desired consistency.

Personal Notes:
Personal Notes:
Matt has always liked hot, spicy foods especially peppers. He wanted to make his own hot pepper sauce especially so he could use it in his crawfish/shrimp boils.

 

 

 

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