Instructions: Combine the chiles and the vinegar in a saucepan over medium-low heat. Stir in the salt and simmer for 5 minutes. Remove from the heat, cool, and place in a blender. Puree until smooth, strain, and place in a glass jar.

Allow to steep for 2 weeks in the refrigerator. Strain the sauce again, and adjust the consistency by adding more vinegar if necessary. The sauce keeps indefinitely in the refrigerator.

This recipe yields 2 cups.

Comments: Because the Tabasco chiles are aged in oak barrels for three years, this will be only a rough approximation of the famous McIlhenny product.

This recipe calls for fresh Tabasco chiles, so you will have to grow your own or substitute dried ones that have been rehydrated. Other small, hot, fresh red chiles, such as piquins, can also be substituted for the Tabascos. Note that this recipe requires advance preparation.

Yield: 2 cups

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