- 3 dozen Tabasco or other long hot red peppers
- 1 clove garlic
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon horseradish
- 1 cup hot vinegar
- Add 1 cup water to the peppers and garlic. Cook until tender, then press through
fine sieve. Add remaining ingredients. Simmer until blended.
- Pour into hot ball jars; seal at once.
- Use a water bath for 10 to 15 minutes.
The sauce may be thinned, as used, with either vinegar or salad oil.
Source: The Ball Blue Book Vol. X 1947