Peppers, hot chili, red, fresh, 13 long full pepper s Cider Vinegar, 1.5 cup Water, tap, 0.5 cup (8 fl oz) Garlic powder, 1 tbsp
Let sit for a least a week for all the heat to blend with the vinegar. The longer is sits, the hotter it gets. Can substitute other peppers for different tastes and heat levels. Can use more vinegar and strain for a sauce.
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Cut tops off peppers, place on foil lined baking sheet and place in 350 degree oven for 1 hour. Let cool. Put in food processor. Puree. Add remaining ingredients. Puree. Put in 2 pint jars and refrigerate.
I am afraid to try but here goes... cracker, and sour cream yum. mixed 1/3 sweet pepper with hob and chili peppers. made 20 oz. did not use all vinegar. will try not to eat it all! Will update you in one week.