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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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A great way to use up extra hot peppers! Ingredients:
3 cups hot peppers |
1 tablespoon minced garlic |
1 cup cider vinegar |
1 teaspoon salt |
2 teaspoons sugar |
2 teaspoons prepared horseradish (optional) |
Directions:
1. Cut stems from washed peppers (leave in the seeds).
2. In a medium sauce pan, simmer peppers, horseradish and garlic in the vinegar until tender.
3. Place in a blender with the salt and sugar.
4. Set blender on liquify and puree.
5. Dilute with more vinegar if you want the sauce thinner.
6. Taste for salt and sugar and add more to taste.
7. Pour into a hot, sterilized jars to within a 1/2 inch of the rim.
8. Insert a sterlizied knife around the inside of the bottle to release air bubbles.
9. Wipe clean and seal with a scalded top.
10. Store in the refrigerator.
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