hot sauce

take any hot peppers from the garden.  use anywhere from a 1/2 pound to 5 pounds.

turn oven on broil at 400
Place peppers on cookie sheet.
put cookie sheet on top rack for 10 minutes or until peppers are starting to look blackened.
remove cookie sheet, turn peppers over and place back in the oven for 5 to 10 minutes until blackened..
removed cookie sheet let peppers cool a bit, then remove skins, slice open and remove seeds. you should be left with just the flesh of the peppers.
Add the pepper flesh to a cooking pot with just enough vinegar to cover the peppers.
cook on med-low for an hour, checking liquid level regularly and adding vinegar as needed.  may end up using up to 2 cups of vinegar.
Strain the pepper/vinegar mix with a strainer and cheesecloth up to 3 times for desired consistency.
bottle the strained juice and use as hot sauce.