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3 dozen Tabasco or other long, hot red peppers
1 clove garlic
1/2 teaspoon salt
1 tablespoon sugar
1 teaspoon finely grated horseradish
1 cup cider or wine vinegar

Add 1 cup water to the peppers and garlic. Simmer until tender, then process in a blender until smooth. Add other ingredients and simmer until tender; stir until well blended. Pour into hot 1/2 pint freezer jars.

The sauce may be thinned with oil when used.

Caution: Wear gloves when handling hot peppers.
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