Tabasco sauce recipe
4 ounces fresh Thai red chilies, chopped 3 garlic cloves 1/2 cup distilled white vinegar 1/2 teaspoons salt Instructions Combine the chilies 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.