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Louisiana Hot Pepper Sauce



  • 3 cups white distilled vinegar
  • 2 teaspoons salt
  • 2 pounds cayenne or jalapeno peppers, seeded and chopped


  1. Simmer vinegar, salt and peppers for at least 5 minutes.
  2. Process in food processor.
  3. Store in a glass bottle. Put it in a dark cabinet and let age for at least 3 months.
  4. When ready to use, strain.


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