Hot Pepper Sauce

Ingredients

 * 4 ozs. eschalot
 * ¾ lb. Onion
 * ½ oz. tumeric
 * ½ oz. powdered mustard
 * ½ oz. salt
 * 20 bonnie peppers ( small hot variety)
 * ¼ lb. horseradish (grated)
 * 6 cloves garlic
 * white vinegar

Directions

 * 1) Mix all ingredients together in blender or food processor.
 * 2) Add vinegar until the desired consistency is obtained.
 * 3) Place in bottles and leave for 3–4 days before using.