Homemade hot sauce from wild chiles, the chiltepins of the Sonoran desert - the only chile native to the United States. This is a fiery sauce that hits you hard up front, then fades to a lingering savory flavor.
I love it when things are this easy. 5 cups of vinegar, one cup of water, a half-cup of sugar, a variety of spices and a pile of lovely-looking vegetables. I have carrots, jalapenos, garlic, onion, radishes, chives, bell pepper and lemon.