Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients:
- 2 pound fresh chili peppers , chopped
- 1 1/2 cups distilled white vinegar
- 1/2 cup cider vinegar
- 1 large habañero pepper
- 1 large red jalapeño pepper
- 1 teaspoon liquid smoke
- 2 teaspoon salt
- 1/8 teaspoon garlic powder
- pinch onion powder
- pinch black pepper, ground fresh
Preparation:
Combine the super chilies, black pepper, liquid smoke, and the other 2 types of peppers, and the vinegar in a saucepan and heat. Stir in the salt and simmer for 5 minutes. Remove from the heat, cool, and place in a blender. Puree until smooth and place in a glass jar. Allow to steep for 2 weeks in the refrigerator.Remove, strain the sauce, and adjust the consistency by adding more vinegar if necessary.
