Frank's RedHot Original Copy Cat Recipe

18 red cayenne peppers
2 c white vinegar
3 cloves garlic
½ tsp sea salt

Wash and cut the stem end from the cayenne peppers.  Place in a
stainless steel saucepan.  Add vinegar, salt and garlic.  Bring just
to a boil.  Reduce the heat to a low simmer.  Simmer until peppers are
soft.  Pour mixture into a blender.  Blend well.  Pass through fine
mesh metal strainer.

If canning: Pour into prepared jars.  Wipe rim.  Adjust lids.
Processing in boiling water bath canner 10 minutes.  Remove from
canner.  Allow to cool then test for seal, label and store.

If refrigerating:  Allow the strained sauce to cool.  Pour into clean
bottle and cap.  Refrigerate.