Homemade Hot Sauce

• 1/2 cups Dried De Arbol Chiles, Ground With A Mortar And Pestle
• 1/2 cups Dried Pasilla (negro) Chiles, Ground With A Mortar And Pestle
• 12 ounces, fluid Red Wine Vinegar (I Used Star Brand)
• 2 cups Water
• 3 Tablespoons Garlic Salt
• 1/2 cups Dark Brown Sugar
• 1/4 teaspoons Ground Tarragon
• 1/4 teaspoons Ground Ginger
• 1/4 teaspoons Ground Cinnamon

1. Combine the chiles, vinegar and garlic salt in a medium non-reactive mixing bowl.
2. Boil the water and add it to the bowl.
3. Cover the bowl and let it sit for 12 hours at room temperature to reconstitute the chiles.
4. With a spoon, skim off and discard as many of the floating seeds as possible.
5. Put one cup of the chile mixture in a small non-reactive sauce pan and bring just to a boil.
6. Remove from the heat and add the sugar, tarragon, ginger and cinnamon.
7. Stir unil the sugar is completely dissolved.
8. Pour all of the chile mixture into a blender and puree for two minutes.
9. Thats it!
10. Put the sauce in clean sanitized hot sauce bottles or jar(s).
11. The recipe made enough to fill six standard five-ounce bottles.
12. I dont know how long it will keep, but it should be at least a couple of months.

chiles, chiles, vinegar, water, garlic salt, brown sugar, ground tarragon, ground ginger, ground cinnamon

Taken from tastykitchen.com/recipes/appetizers-and-snacks/homemade-hot-sauce/ (may not work)