Hot Sauce

From a handwritten recipe on a yellow notepad.

• 1 1/2 quart peppers (does not say what kind)
• 1 1/2 quart onions
• 2 quarts vinegar

Cut pepper. Cook in vinegar until soft. Drain. Puree solids and put back in liquid. Put back in vinegar.

Note: This recipe is not exactly clear to me, so it may take some tweaking to get it right.