call the fire department!

this zippy little hot sauce can be used in a number of ways and is simple to make. it is great used in salad dressings, marinades or dips and actually gets better as it ages. it can be stored for well up to a year or longer in the fridge.

the heat level can be tailored to your taste by choosing the appropriate peppers. usually the larger the pepper, the less hot it is (sometimes!). i use the small green indian/thai ones that can set your mouth aflame. if you're daring enough, you could use habanero or scotch bonnets. removing the white veins and seeds will reduce the heat considerably. but why? this is hot sauce!!

hot green chili pepper sauce

ingredients:

1/4 c sliced peppers
1 tbsp salt

1/2 c white vinegar
1 tbsp sugar
1 tsp dried mint (not fresh)
1 tsp cracked black pepper (dry roasted)

method:

use caution when cutting the peppers by either using disposable kitchen gloves or by greasing your hands well with vegetable oil.

stem the peppers by snapping off the tops. they should come off easily.

slice the peppers and measure out 1/4 c.

in a bowl, add the salt and mix the peppers to coat them all. let them sit for 3 hours.

after 3 hours, add the rest of the ingredients and mix well. place the sauce in a non reactive container or bottle and let it sit for 24 hours. shake it a few times in between.

after 24 hours, you can use the sauce alone or the peppers. the longer it ages, the better it gets. keep refrigerated.

enjoy!
(in small doses, of course)