Cajun Hot Sauce

Yield: 3 to 4 half pints

Ingredients

• 72 small fresh hot red peppers, stemmed and seeded
• 2 cloves garlic, minced
• 2 cups water
• 2 tablespoons granulated sugar
• 1 teaspoon salt
• 4 teaspoons grated fresh horseradish
• 2 cups vinegar

Instructions

1. Combine peppers, garlic and water in a pot. Cover and simmer until peppers are very tender.
2. Puree in food processor or food mill.
3. Combine pureed peppers with remaining ingredients in a pot. Simmer stirring occasionally until mixture thickens.
4. Pour into clean hot half pint jars leaving 1/2-inch head space; seal.
5. Process in boiling water bath for 10 minutes.