john pen said:
The recipe got cut out on my computer.. Please repost
Ok, here it is, from page 50 of Creole Flavors by Kevin Graham (a 1996 book from the local used book store):
4 cups finely chopped, ripe red chili peppers, stems removed, seeds remaining
8 cloves garlic, peeled
2 cups apple cider vinegar
1 tablespoon salt
1 tablespoon granulated sugar
1 clove
1 bay leaf
pinch ground allspice
Place all of the ingredients in a large, heavy saucepan and slowly bring to a boil over medium-high heat. Reduce the heat to a simmer and cook, uncovered, for 5 minutes. Remove the pan from the heat and allow to cool to room temperature. When cool, remove the bay leaf and clove with a slotted spoon and discard.
Place the hot sauce in a food processor (in 2 batches if necessary) and puree on high speed until smooth, about 2 minutes. Bottle the sauce in sterilized jars and refrigerate until ready to use.
*************************************************************
This is such a basic recipe it should work with just about any type of hot peppers. I didn't have any red peppers, just a mix of green ones (jalapenos and some I had no idea of the variety) that had been given to us. And since our food processor had bit the dust a day or two before, I used a blender to puree the stuff, which I think worked better anyway.