PYROBLAST SAUCE

Thai green chilies  (handful)
Serrano peppers	 	(handful)
1 cup cider vinegar
1 tsp. salt
1 tsp. sugar

 
Fill a 14 oz. glass jar with 1 cup whole, stemmed chile peppers (I use Thai and Serrano).  

Bring 1 cup cider vinegar, 1 tsp. salt, and 1 tsp. sugar to a boil in a small 
saucepan over medium heat, stirring until salt and sugar are dissolved (about 2-3 minutes). 

Remove from heat and let stand 5 minutes.  

Pour hot mixture over peppers in the jar.  Cover and chill for three weeks.  
Store in refrigerator for up to 3 months.
 
I find it's best on steamed green beans, with some ground sea salt and fresh ground pepper, but
works really well on all veggies!!