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The Water Cooler
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OSA pepper heads!
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<blockquote data-quote="dennishoddy" data-source="post: 2603710" data-attributes="member: 5412"><p>Hot sauce is easy to make. I use Tobasco peppers. Put them in a blender, puree, and mix one cup of apple cider vinegar to a quart of the puree, add garlic, and onion powder, and put in a food safe plastic container. (a 2 liter burbon/vodka/gin bottle works great).</p><p></p><p>Put in the beer box in the garage, and let it set for a couple of years. Bring it out, strain any solids through a fine mesh strainer and put it in an old Worcestershire bottle or something like that for daily use.</p><p></p><p>You can jump start the process, by boiling the puree'd raw ingredients, straining them and put it on the table in a day or two, but its not as good as the aged variety.</p><p></p><p>Do both, and down the road, you'll appreciate the aged version.</p></blockquote><p></p>
[QUOTE="dennishoddy, post: 2603710, member: 5412"] Hot sauce is easy to make. I use Tobasco peppers. Put them in a blender, puree, and mix one cup of apple cider vinegar to a quart of the puree, add garlic, and onion powder, and put in a food safe plastic container. (a 2 liter burbon/vodka/gin bottle works great). Put in the beer box in the garage, and let it set for a couple of years. Bring it out, strain any solids through a fine mesh strainer and put it in an old Worcestershire bottle or something like that for daily use. You can jump start the process, by boiling the puree'd raw ingredients, straining them and put it on the table in a day or two, but its not as good as the aged variety. Do both, and down the road, you'll appreciate the aged version. [/QUOTE]
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