14, August 2011
Picked chilies - Hawaiian chilies and purple chilies from our plants. Ended up with a little less than 2 oz.
Finely chopped chilies with seeds and added 1 cup coconut vinegar and about 3/4 teaspoon salt.
Simmered for about 6 mins in sauce pot.
Allowed to cool then blended.
Tasted - yum! And - hot! About as hot as Tabasco? More?
Transferred to jar and put on a dim shelf to age a few months.
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