1. All peppers are dried and ground as fine as you can get them. 2. Place all the peppers in a dry skillet and roast them over low heat until they are very fragrant. 3. Add the vinegar and bring to a boil. 4. Add salt. 5. Simmer for 15-20 minutes. 6. Pour into a wire strainer using a soon to press the pulp of the peppers through. 7. When all the sauce is through the strainer pour into glass jar place in refrigerator for 24 hours and enjoy. ---------------------------------------------------------------------------
Nutrition
Ingredients
