Louisiana Hot Pepper Sauce

• 3 cups distilled white vinegar
• 2 teaspoons salt
• 2 pounds 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. Recipe adapted from New Orleans Times Picayune 8/17/95, as typed by U. Taylor.