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.