Ingredients:
36 Tabasco peppers -- or other long hot red peppers
1 clove garlic
1 tablespoon sugar
½ teaspoon salt
1 teaspoon horseradish
1 cup hot vinegar
1 cup water
Directions:
Add water to the peppers and garlic. Cook in a medium pan until tender, then press through fine sieve. Add all other ingredients and simmer until blended. Pour into hot ball jars; seal at once. The sauce may be thinned - as used - with either vinegar or salad oil.
(J v d Berg)
