Homemade Pepper Sauce

Photo: flickr user Jake Sutton

Ingredients

6 ounces lrg Anaheim peppers, about 12

4 Serrano peppers, about 1/2 oz

2 1/4 cups Distilled white vinegar

1 cup Water

1 tablespoon Salt

Preparation

Remove the stems from the peppers, cut them lengthwise in half, and remove the seeds. Cut crosswise into 1/2" thick slices.

Put the peppers, vinegar, water and salt in a medium-size nonreactive saucepan over medium-high heat. Bring to a boil, reduce the heat to medium, and simmer for 20 minutes. Remove from the heat and let steep until completely cool.

Pour the mixture into a food processor or blender and process until smooth.

Strain through a fine-mesh sieve, pour into sterilizied bottles, and secure with airtight lids. Refrigerate and let age for at least 2 weeks before using. The sauce can be stored in the refrigerator for up to 6 months.

Risa's comments: I used dried New Mexicans and serranos for the sauce. That is what I had. I rehydrated the dried peppers, seeded them and cut them into small pieces and added them to the serranos.