Wash your peppers and cut off the stems. Use a bunch. For the sake of this recipe we’re going to be using twenty.
Throw them in a saucepan and add about two cups of white vinegar, half a teaspoon of sea salt, and three chopped garlic cloves.
Bring everything to a light boil and reduce to low heat to simmer.
Simmer for about 10-15 minutes, or until the peppers are very soft.
Pour it all into your handy dandy food processor and blend extremely well. Super extremely well. Frank’s Red Hot Sauce is basically liquid, so make sure it’s completely smooth, and very thin.
And then pass the whole thing through a fine mesh strainer. (Or if one’s not available, a homemade paper towel strainer.)
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