Serve this spicy-sweet sauce with thick-cut fried potato wedges, or use it as a glaze for pan-seared chicken thighs.

36 red or green hot peppers, washed, tops removed and discarded, peppers coarsely chopped (do not remove seeds)

1/2 cup cider vinegar

2 cups sugar

1 1/2 tablespoons pickling salt

Preparation Put peppers in an enamel saucepan. Add vinegar and cook, covered, over moderate heat for about 10 minutes or until they are very soft. In a blender, purée the peppers with the cooking liquid for 30 seconds, or force them through the fine disk of a food mill. Do not discard seeds, as the sauce should be very hot. In a heavy enamel saucepan combine the purée with sugar and pickling salt. Simmer mixture until it is thick but still liquid enough to pour. Pour the sauce into sterilized Mason-type jars and seal the jars with lids. Use the sauce sparingly for seasoning.