This sauce packs a punch!
7 cups green hot peppers, roughly chopped
1 cup onion, roughly chopped
4 cloves garlic, roughly chopped
3 teaspoons salt
¼ cup sugar
1 teaspoon ground black pepper
2 cups white vinegar
1 ½ cups water
Simmer all ingredients until vegetables are tender. Drain vegetables and reserve vinegar. Process the vegetables in a food mill. Add vinegar to pepper puree until desired consistency is achieved. If you would prefer a smoother sauce, process further with a blender.
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