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Fire Hot Pepper sauce
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Good and hot.
75 small fresh hot red peppers, stemmed and seeded
2 cloves garlic, minced
2 cups water
2 teaspoons sugar
1 teaspoon salt
5 teaspoons freshly grated horseradish
2 cups vinegar
1. Combine peppers, garlic, and water in a pot.
2. Cover and simmer until peppers are very tender.
3. Puree in a food processor.
4. Combine pureed peppers with remaining ingredients in a pot.
5. Simmer, stirring occasionally, until mixture thickens.
6. Pour into clean hot half pint jars leaving 1/2 inch headspace and seal.
7. Process in a boiling water bath 10 minutes at altitudes up to 1000 feet.
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