Ingredients
¼ pound fresh cayenne peppers, stems removed
2-3 jalapenos, stems removed
2 hot cherry peppers (or pepper of your choice, keep in mind the heat level)
3 large cloves garlic, peeled and hard tips cut off
1 teaspoon salt
2 cups white vinegar (or just enough to cover the peppers)
Directions
1
Place the peppers, garlic, and salt in a medium pot with a lid. Add the vinegar and bring to a boil. Reduce heat, cover and simmer for 20 minutes.
2
Carefully pour the contents into a blender, place the pot on the side, and puree until smooth (about 2 minutes). Strain through a fine mesh strainer to remove the seeds. Pour back into the pot and bring to a boil over high heat. Once boiling, turn the heat off and allow to cool before pouring into containers to refrigerate.
Notes
Keep refrigerated. Keeps for at least 6 months. Shake or stir well before using.