Title: Tabasco Sauce
Categories: Sauce Canning Peppers
Yield: 1 Servings

3		Dozen tabasco or other long hot red peppers
1		Clove garlic
1	tb	Sugar
1/2	ts	Salt
1	ts	Horseradish
1	c	Hot vinegar

Add 1 cup water to the peppers and garlic. Cook until tender, then press through fine sieve. Add other ingredients. Simmer until blended. Pour into hot ball jars; seal at once. The sauce may be thinned, as used, with either vinegar or salad oil.

*** This is from a very old book. I know it would need to go into a water bath canner, probably 10 to 15 minutes.

From: The Ball Blue Book Vol. X 1947 Shared By: Pat Stockett

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