Chile Pepper Water

Yield

2 cups

Combine the ginger root, garlic, peppers, salt, cold water and lemon juice in a food processor. Blend until pureed, about 1 minute. Add the blended mixture to the boiling water and bring back to a quick boil. DO NOT strain. Cool and store in the refrigerator. NOTE: Chili pepper water can be stored in the refrigerator indefinitely. This is a HOT sauce for those that cannot use the vinegar based hot sauces. The article this recipe came from stated that this recipe does not have the yeast like the vinegar based recipes and will work just fine for folks with yeast allergies.