Green Hot Sauce

Instructions

1. In a large non-aluminum pot over medium-high heat, combine all ingredients.
2. Carefully bring to a boil, and boil for about 5 minutes. Let cool, then puree mixture in a blender. Return mixture to the pot, and cook over medium heat for another 5 to 7 minutes, until the mash is bubbling. Again, be careful of the vapors. Let the mixture cool, then pour into freshly sterilized hot canning jars, and top with sterilized lids.
3. Process in covered hot water bath for 10 minutes.
4. Place in a cool, dark place to "mature" for 2 to 3 months.