From Bill Bussone

INGREDIENTS:
9 doz hard-boiled eggs, peeled
0.5 gal vinegar
1/4 gal water
1/2 pt of hot sauce
2 c. brown sugar
9 tsp. salt
2 heads of garlic, peeled
1 tsp of celery seed
1 lb of fresh Jalepeno peppers
1.5 lb of fresh Habenero peppers
1.5 lbs of fresh red hot Chili mix peppers
1 lg onion

DIRECTIONS:
Put all Jalepeno, Habenero, and Chili peppers and
garlic in blender/food processor and blend until
liquidy.  Dice onion.  Pour blended peppers and garlic
into LARGE canning pan and add the rest of the
ingredients, except the eggs.  Bring to boil over
med-high heat.  Reduce heat and allow to simmer for 20
min.  Allow to cool to luke-warm temperature.  Place
eggs in plastic vat.  Once the cooked pickling
solution/mixture has cooled, pour into vat with eggs.
CAUTION: if the pickling solution/mixture hasn't
cooled, it will melt the plastic vat!  Allow vat and
eggs to sit for 6 weeks in a cool dark place (be
careful not to freeze.)  Serve with salt, pepper,
canned Jalepeno peppers, and hot sauce.