Sinus Clearing Hot Sauce - Tabasco peppers

Method

• Combine the peppers, garlic, onions, salt and oil in a non-reactive saucepan over high heat.
• Saute for 3 minutes.
• Add the water and continue to cook, stirring occasionally, for about 20 minutes, or until peppers are very soft and almost all of the liquid has evaporated.
• (Note: this should be done in a very well-ventilated area!)
• Remove from the heat and allow to steep until mixture comes to room temperature.
• In a food processor, puree the mixture for 15 seconds, or until smooth.
• With the food processor running, add the vinegar through the feed tube in a steady stream.
• Taste and season with more salt, if necessary.
• Strain the mixture through a fine mesh sieve and then transfer to a sterilized pint jar or bottle and secure with an airtight lid.
• Refrigerate.
• Let age at least 2 weeks before using.
• Can be stored in the refrigerator for up to 6 months.