Doug's Cayenne Sauce
What Goes In It:

• 2 red bell peppers, roasted and peeled
• 1 to 1 1/2 lbs. of cayenne peppers, stemmed
• 3-4 garlic cloves
• 1/2 T. kosher salt
• 2 T. cumin
• 1 medium onion, chopped
• 1 medium carrot, chopped
• 1 medium bottle of Texas Pete, or a similar substitute
• 1 bunch of fresh cilantro
• white distilled vinegar, enough to cover the ingredients in the sauce pan
• dash of ground black pepper

What to do:

• roast bell peppers under the broiler or over a gas burner. When skin chars, place peppers in a paper or plastic bag and set aside for a few minutes. When they have cooled, scrape off the charred skin. You can leave some of it if you like. Chop them up.
  
  
• put the chopped up peppers, garlic, onions, carrots, spices, cilantro, Texas Pete, vinegar, in a saucepan; use stainless steel or glass pan
  
  
• heat to about 200 degrees, then add the salt and simmer for about 5 minutes
  
  
• put the mix in a blender and puree
  
  
• pour into sterilized glass jars
  

This stuff should -- theoretically -- keep for quite awhile. But it you are in doubt, toss it out and make a new batch.

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