Write an article based on this "Put the peppers, vinegar, and salt in a sauce pan. Heat the mixture until it begins to boil. Let the sauce simmer for 5 minutes. Cool the mixture completely."
Pour the chopped peppers into a medium-sized sauce pan on the stove. Add 2 cups (500 ml) of distilled white vinegar and 2 tablespoons (29.6 ml) of salt. Turn the burner to medium-high. Bring the pepper mixture to a boil and stir regularly to ensure that the peppers do not stick to the bottom of the pan. Once the sauce is boiling, turn down the heat to low. Let it simmer for approximately 5 minutes. To ensure that you don’t heat the peppers for too long, set a timer. Remove them from the heat immediately. Stir occasionally, but try not to stand right over the sauce pan and breathe deeply. The steam rising from the hot sauce can irritate your lungs and nasal passages. Turn off the stove and remove the sauce pan from the heat. Cover the mixture loosely and allow it to cool completely before pureeing the sauce. Don't move forward with pureeing until the sauce cools. When hot, its consistency is thinner and the final result may end up too thin.