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