Pepper Sauce

You will need:

• 11/2 cups white wine vinegar
  
• 15 to 20 hot peppers, washed and trimmed

In a small saucepan over medium-high heat, bring the vinegar to a boil.
Meanwhile, pack the peppers tightly into a sterilized canning jar. Cover with the boiling vinegar. Cover immediately with the lid and adjust the cap. Place on a wire rack to cool completely. When completely cool, store in the refrigerator.

Yield: 1 pint

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