Emeril'S Homemade Pepper Sauce - cooking recipe

Ingredients

6 large red anaheim chilies (about 12 ounces)
4 serrano peppers (about 1/2 ounce)
2 1/4 cups distilled white vinegar
1 cup water
1 tablespoon salt

Preparation

Remove the stems from the peppers, cut them lengthwise in half, and remove the seeds.
Cut crosswise into 1/2-inch-thick slices.
Put the peppers, vinegar, water, and salt in a medium-size nonreactive saucepan over medium-high heat.
Bring to a boil, reduce the heat to medium, and simmer for 20 minutes. Remove from the heat and let steep until completely cool.
Pour the mixture into a food processor or blender and process until smooth.
Strain through a fine-mesh strainer, pour into sterilized bottles, and secure with airtight lids.
Refrigerate and let age for at least 2 weeks before using.
**Note - The sauce can be stored in the refrigerator for up to 6 months.