2 1/2 c. fine chopped & stemmed cayenne
1 c. white vinegar
1/2 c. water
1 tbsp. salt
1 tsp. garlic, chopped fine
1 tsp. onion, chopped fine

Use medium saucepan. Put all ingredients together and simmer until all vegetables are tender, stirring occasionally. Using a masher, mash all ingredients train. Discard all seeds and skins. Add water and vinegar to taste. If too thick or hot, can be stored in sterilized containers for 1/2 hour. Yield 4 cups approximately.