Bill Slack, a founder of the Boston Wort Processors and friend of Falcon/Wort Geoff Larsen, drops his recipe for an improved version of Tabasco's Green Jalapeno Sauce.

Ingredients
Yield: 2 cups
1 lb	Green Jalapenos, stemmed and rinsed
2 cups	Distilled White Vinegar
2 tsp	Kosher Salt

Grind the Jalapenos. (Bill recommends a food grinder with 1/8" hole plate)

In a saucepan, combine well the ground jalapenos with the vinegar and salt.

Bring to a simmer and hold for 5 minutes before removing from the heat to cool completely.

Using a food processor or blender, puree the cool jalapeno sauce for three minutes. Don't fret crushing everything to a pulp.

Cool in the fridge for 2 days and then strain to remove the final pulp and seeds.

If desired, bottle into little jars and serve as a condiment.

Chef's Notes

Put some genuine Tabasco Green on one side of a plate and my clone on the other. Excellent results. They are nearly identical except that mine is a little thicker, hotter and more intense pepper flavor. If I added a little vinegar it would be indistinguishable from the original.

So for a couple of bucks and a few minutes effort I made over two cups of really excellent Green Jalapeņo Sauce.

Next I will try it with habaneros.

This recipe is guaranteed to go well with beer.