Source: The Ball Blue Book Vol. X 1947
3 dozen Tabasco or other long hot red peppers
1 clove garlic
1 tablespoon granulated sugar
1/2 teaspoon salt
1 teaspoon horseradish
1 cup hot vinegar
Add 1 cup water to the peppers and garlic. Cook until tender, then press through fine sieve. Add remaining ingredients. Simmer until blended. Pour into hot ball jars; seal at once. Use a water bath for 10 to 15 minutes.
The sauce may be thinned, as used, with either vinegar or salad oil.