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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Good and hot. Ingredients:
75 small fresh hot red peppers, stemmed and seeded |
2 garlic cloves, minced |
2 cups water |
2 teaspoons sugar |
1 teaspoon salt |
5 teaspoons freshly grated horseradish |
2 cups white vinegar |
Directions:
1. Combine peppers, garlic, and water in a pot.
2. Cover and simmer until peppers are very tender.
3. Puree in a food processor.
4. Combine pureed peppers with remaining ingredients in a pot.
5. Simmer, stirring occasionally, until mixture thickens.
6. Pour into clean hot half pint jars leaving 1/2 inch headspace and seal.
7. Process in a boiling water bath 10 minutes at altitudes up to 1000 feet.
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