Ingredients

• 36 red or green hot peppers, washed, tops removed and discarded, peppers coarsely chopped (do not remove seeds)
• 1/2 cup cider vinegar
• 2 cups sugar
• 1 1/2 tablespoons pickling salt

Instructions

1. Put peppers in an enamel saucepan. Add vinegar and cook, covered, over moderate heat for about 10 minutes or until they are very soft.
2. In a blender, purée the peppers with the cooking liquid for 30 seconds, or force them through the fine disk of a food mill. Do not discard seeds, as the sauce should be very hot.
3. In a heavy enamel saucepan combine the purée with sugar and pickling salt. Simmer mixture until it is thick but still liquid enough to pour. Pour the sauce into sterilized Mason-type jars and seal the jars with lids. Use the sauce sparingly for seasoning.