Homemade Hot Sauce

Combine the chiles, vinegar and garlic salt in a medium non-reactive mixing bowl.

Boil the water and add it to the bowl.

Cover the bowl and let it sit for 12 hours at room temperature to reconstitute the chiles.

With a spoon, skim off and discard as many of the floating seeds as possible.

Put one cup of the chile mixture in a small non-reactive sauce pan and bring just to a boil.

Remove from the heat and add the sugar, tarragon, ginger and cinnamon.

Stir unil the sugar is completely dissolved.

Pour all of the chile mixture into a blender and puree for two minutes.

That’s it! Put the sauce in clean sanitized hot sauce bottles or jar(s).

The recipe made enough to fill six standard five-ounce bottles. I don’t know how long it will keep, but it should be at least a couple of months.