Emeril'S Homemade Pepper Sauce

• 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

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

red anaheim chilies, serrano peppers, white vinegar, water, salt

Taken from www.food.com/recipe/emerils-homemade-pepper-sauce-373063 (may not work)