CAYENNE HOT SAUCE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Greene Estate in Mesquite, Texas in 1991. 2 pounds finely chopped cayenne chilies 3 cups distilled white vinegar 2 teaspoons salt In medium saucepan combine chilies and vinegar and heat to just below boiling. Add salt and simmer 5 minutes. Puree mixture in a blender. Pour into a container and allow to sit for at least three weeks.

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