Ingredients:
3 cups distilled white vinegar
2 teaspoons salt
2 pounds cayenne or jalapeno peppers, seeded and chopped.
Instructions:
Simmer the vinegar, salt and peppers for five to 10 minutes. Puree in a food processor or blender. Then place in small, sterilized canning jars and let age in a cool, dark place for about three months. Strain and serve.
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