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Cajun Hot Sauce

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


  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.

Yield: 3 to 4 half pints


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