|Hot Hot Sauce
72 hot red peppers, stemmed & washed
2 cloves garlic, peeled & minced
2 Tbsp. sugar
1 tsp. salt
4 tsp. grated horseradish
2 cups water
2 cups vinegar
Combine the garlic, peppers, and water. Cover and cook until tender.
Press through a sieve.
Add remaining ingredients to strained mixture. Cook until well
blended and thickened.
Pour into half pint jars, leaving 1/2 inch head space. Seal and
process 10 minutes in boiling water bath.