- Wash the peppers and snap the stems off. They snap off just like snapping green beans.
- Place the peppers in a pot large enough to hold them, add the garlic, and pour enough vinegar in for the peppers to rise a couple inches.
- Place the pot on the stovetop over medium high heat and bring to a low boil. Reduce heat to low and simmer, covered, for 3 hours. (It takes a while for the skins to soften).
- Working in batches, puree the pepper and vinegar mixture in a food processor. Strain the sauce through a wire mesh strainer, reserving the pulp and seeds.
- Return the pulp to the food processor, in batches if necessary, and add a little more white vinegar. Puree again, and strain again. After the 2nd straining, throw the pulp out.
- Bottle the sauce as you wish and store at room temperature. This sauce does not need to be refrigerated.
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