Red Hot Pepper Sauce

• 2 c. hot red peppers
• 3 c. boiling water
• 1 Tbsp. vegetable oil
• 6 cloves minced garlic
• 1 medium chopped onion
• 1 tsp. ground cumin
• 2 tsp. dried oregano
• 1 1/2 c. vinegar
• 1 tsp. salt

1. In large glass bowl, combine peppers and boiling water.
2. Let stand 1 hour.
3. Heat oil and saute garlic, onion and spices for 3 minutes.
4. Remove peppers from water and run through food processor.
5. Return to water; add other ingredients and then place all ingredients in stainless steel pot.
6. Bring to a boil; reduce heat and simmer 2 1/2 hours, adding water as necessary until towards the end when you get the final thickness desired. Remember the sauce will thicken a little when cold.
7. Place in refrigerator for storage.
8. It will keep 4 to 6 weeks.
9. You can also can it and water bath for 15 minutes.

hot red peppers, boiling water, vegetable oil, garlic, onion, ground cumin, oregano, vinegar, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=457068 (may not work)