Louisiana Tabasco Sauce 1 lb Tabasco chiles, chopped 2 cups distilled white vinegar 2 teaspoons salt Combine the chiles and the vinegar and heat. Stir in the salt and simmer for 5 minutes. Place all the ingredients in a blender and puree until smooth. Add more vinegar if the sauce needs thinning. Allow to steep for a couple of weeks before using. Note: Store in a dark place, or in light-resistant bottles as the sauce will discolour otherwise. Dark beer bottles work well, in fact. The bottles can be processed in a boiling-water bath for extra safety and for longer storage. Source: "http://easyweb.easynet.co.uk/~gcaselton/chile/chile.html"