Title: Homemade Tabasco Sauce - Rhp
Categories: Peppers Sauce
Yield: 1 Cup

12		Large Tabasco chiles; stemmed
1	cl	Garlic; peeled
1/2	c	Herbed Chilli Vinegar; see recipe
1/2	ts	Salt
1/2	ts	Sugar

In a small, nonreactive saucepan, boil the chillies and garlic in the vinegar until tender. Place in a blender with the salt and sugar and puree. Run through a metal sieve if necessary. Dilute this paste with more vinegar until it is the consistency of rich cream. Pour into a nonreactive saucepan, bring to a boil, then pour into a hot, sterilized bottle to within 1/2-inch of the rim and run a sterilized knife around the inside of the bottle to release air bubbles. Wipe the rim clean and seal with a scalded top. Store in the refrigerator once opened.

_Red Hot Peppers_ Jean Andrew, 1993 MacMillan Publishing, Inc. ISBN 0-02-502251-2 Typos by Jeff Pruett

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