Peppers are easy to grow but hard to deploy.  So we wait until the end of the season to harvest them, and then use them all to make hot sauce.  Make sure to use rubber gloves when handling the peppers!

Hot Sauce

9 oz. hot peppers, stemmed, split, and seeded
1 large shallot, minced
2 cloves garlic, minced
2 cups water
1/2-3/4 cup distilled white vinegar
1.5 tsp salt

In a heavy saucepan, add water, shallot, garlic, peppers, and salt.  Bring to a boil.  Reduce heat to medium and simmer for c. 30 minutes or until peppers are very soft.

Allow to cool.  Pour into a food processor, together with the vinegar.  Pulse to puree.  Add additional salt to taste.

Spoon into jars.  Refrigerate at least two weeks before using.

Makes about one pint.