HOT PEPPER SAUCE

2 lbs of large red hot peppers (Haberneros or Scotch Bonnets)

1/2 cup of white distilled vinegar

1 tablespoon of fine sea salt

Method:

Wash peppers and remove stems.

Place peppers in a food processor and grind until fine, or use a food mill.

Add vinegar and salt and pulse for 30 seconds.

If you use a food mill, pour grounded peppers into a bowl and incorporate other ingredients.

Pour into a glass jar that has been sterilized.

**Store in a cool dry place**

**Do not refrigerate**

For Diana Khan,  of Texas

GRANNY  VIOLET'S HOT SAUCE 

My Grandmothers "Pepper Sauce" never lasted.  She had a couple of recipes for pepper sauce and made jars of it from the peppers she planted in her garden.  A few types of peppers could always be found in Granny's Gargen, and sometimes before a meal, my Mom would run out and pick either a Bird Pepper, a large Wiri Wiri Pepper, or as she called the Haberneros (Cow Nose Peppers).  Whenever she ate hot peppers, she always washed it down with her favorite beverage that consisted of crushed ice, cream soda, and carnation milk.  It was quite soothing after her peppery inferno experience. 

Herbed Roast ChickenUsing garlic, Wiri Wiri Pepper, lime juice, & Guyanese thyme gives this chicken a tropical flavor and packs heat that is pleasurable and delightful to the palate.