LOUISIANA HOT SAUCE RECIPE
3 c. distilled white vinegar
2 t. salt
2 lbs. cayenne or jalapeno peppers, seeded and chopped
Simmer vinegar, salt and peppers for 5 to 10 minutes.
Process in food processor or blender. Seal in small sterilized canning jars and place in a cool, dark place to age for about 3 months.
Strain a portion of the sauce when ready to use; store in refrigerator.