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Louisiana Hot Pepper Sauce

Ingredients:


Instructions:

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.

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