Cajun Hot Sauce

72 small fresh hot red peppers, stemmed and seeded
2 cloves garlic, minced
2 cups water
2 tablespoons granulated sugar
1 teaspoon salt
4 teaspoons grated fresh horseradish
2 cups vinegar

Combine peppers, garlic and water in a pot. Cover and simmer until peppers are very tender. Puree in food processor or food mill. Combine pureed peppers with remaining ingredients in a pot. Simmer stirring occasionally until mixture thickens. Pour into clean hot half pint jars leaving 1/2-inch head space; seal. Process in boiling water bath 10 minutes.

Yield 3 to 4 half pints.