Green-Fire Pepper Sauce

Description
Hot pepper vinegar. — Lil, Believe everyone is einstein, but write the instructions for Bubba
 * Source: Old newspaper clipping
 * Yield: About 3 cups

Ingredients

 * 9 – 12 small fresh hot green peppers, any shape
 * 3 cups distilled white vinegar
 * small dried hot red peppers, optional

Directions

 * 1) Rinse and dry peppers.
 * 2) Protecting hands with rubber gloves, stem peppers and chop, veins, seeds and all into med-coarse pieces.
 * 3) Place peppers in clean, dry heat-proof qt jar with snug lid.
 * 4) Heat vinegar to simmering in saucepan; pour over peppers.
 * 5) Cool peppers and vinegar, uncovered; then cap jar with enamel-lined canning lid or use a recycled lid over 2 layers of plastic wrap.
 * 6) Let mixture stand at least 2 wk or as long as 3 mon, shaking jar occasionally.
 * 7) When you think it might be ready, taste liquid cautiously! it?s a good idea to sample it on a bit of bland food, rather than directly.
 * 8) If it?s fiery enough to suit; strain through very fine meshed sieve, pressing lightly on debris of peppers to extract all possible flavor.
 * 9) Bottle sauce in clean, dry bottles or jars and cap airtight.
 * 10) Optionally, place a single whole dried hot pepper in each bottle or tie 1-2 hot peppers to neck of each bottle to indicate heat quotient of contents.