Garden Hot Sauce

This is a recipe from a chef at Commander's Kitchen in New Orleans. I've got this perking, but haven't yet tried it - the 2 month aging makes this a recipe that you can't really whip up at the last minute. This will keep for quite a while, so once it's done, you can use it for some time (any bacteria that can survive these peppers deserves to take over the planet).

• Ready In: 1440 hrs
• Yields: 1 quart

Ingredients

• 1 1⁄2 lbs  ripe  hot peppers (whatever peppers or combination you prefer)
• 1  cup kosher salt
• 3  cups white vinegar

Directions

1. Rinse peppers, remove stems, and chop coarsely.
2. Wear latex gloves or coat your hands with oil before handling (and if you value your eyes, wash your hands multiple times before changing your contact lenses).
3. Combine in a large bowl with the salt, cover, and let sit for 2 days, stirring about every 12 hours.
4. Add vinegar and puree; place mixture in a sterilized 1 quart glass jar and refrigerate.
5. As you use peppers, continue to chop them and add to the jar.
6. When the jar is filled, remove and puree the sauce, place in a clean jar, and age for at least 2 months or until it reaches the desired flavor.