Louisiana Hot Pepper Sauce
3 cups white distilled vinegar
2 teaspoons salt
2 pounds cayenne or jalapeno peppers, seeded and chopped
Simmer vinegar, salt and peppers for at least 5 minutes.
Process in food processor.
Store in a glass bottle. Put it in a dark cabinet and let age for at least 3 months.
When ready to use, strain.
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