Hot Sauce

 The spiciness varies according to the amount and type of hot peppers, so if you like a milder sauce, use less.

1 1/2	quarts hot peppers, fresh, seeded and chopped
1 1/2	quarts onions, peeled and sliced
2	quarts vinegar, distilled or apple-cider

Place the peppers, onions, and vinegar in a large pot and cook over medium heat until the peppers and onions are soft, about 30 minutes. 

Remove the solids and puree them in a blender or a food processor, reserve liquid. 

Add the liquid and stir to blend thoroughly. 

Season with salt to taste and store in covered jars or bottles.

Natale DuPree