Pepper Sauce

There is nothing more beautiful in the culinary world than a well made jar of pepper sauce.

Ingredients:
8   12oz. Bottles or Mason Jars (Used, clean Franks Hot Sauce bottles work great.)
10 Cups (about 2 lbs.) Hot Peppers of your choice. For a more decorative look choose different colors and sizes of peppers.
1   Teaspoon Crushed Red Pepper Flakes. Add 2 if you like things a little more spicy.
1   Teaspoon Salt

Preparation:
Clean and dry bottles. Slice peppers to your preference making sure the pieces will fit through the opening in the bottles. Place sliced peppers in a large bowl and mix together so colors and textures are mixed.
In a medium size pot add the vinegar, salt and crushed red pepper flakes.
Bring to a boil mixing well with a whisk and remove from heat.
Place peppers loosely in the bottles to about ¾ full.
Place the bottles in the sink and run hot water as high on bottles as possible. Watch bottles closely so they don’t float and fall over.
Allow the bottles to warm up for a few minutes.
Using a measuring cup and a funnel pour the hot vinegar mix into the bottles.
Fill each bottle part way and continue to add the vinegar mix until all bottles are full.
Lightly tap each bottle with a wooden spoon to remove as much air as possible.
Top off the bottles with mix to about a ½ inch from the rim.
Clean the top and threads of the bottle with a cloth or paper towel and screw on the lid.
Set aside to cool and store away.
Finished sauce should rest for a minimum of two weeks, preferably longer.
Once sealed the pepper sauce can be stored in a pantry for a year or two.
Great as gifts or for yourself.
Bottles can be decorated with bows, ribbons, melted wax or anything else your creative mind can imagine.