Title: Louisiana Hot Pepper Sauce
Categories: Sauce Cajun
Yield: 1 Servings

3	c	Distilled white vinegar
2	ts	Salt
2	lb	Cayenne OR jalapenos --
		Seeded and chopped

SOURCE: New Orleans Times Picayune 8/17/95. [JudyB]. MM format by Ursula R. Taylor. Simmer vinegar, salt and peppers at least 5 minutes. Process in processor. Store in a glass bottle. Put in a dark cabinet and let age at least 3 months. Strain when ready to use.

Recipe By : By Ignacio Perez V. on Auguday,, st 07, 1997

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