LOUISIANA HOT PEPPER SAUCE
3 C. distilled white vinegar
2 tsp. salt
2 lb. total cayenne, hot red peppers, and jalapeÃ±os, seeded and chopped
Simmer vinegar, salt and peppers at least 5 minutes.
Process in food processor. Store in a glass bottle. Put in a dark
cabinet and let age at least 3 months.