“Knowledge is knowing a tomato is a fruit; Wisdom is not putting it in a fruit salad.” – Miles Kington
Ready for a Hot Pepper Sauce that will knock your socks, shoes, shirt and possibly your pants off. Yes? Well, me neither. I like my hot sauce flavorful and spicy, but I want to feel my tongue and lips when I am done eating.
If this is this kind of hot sauce you are looking for you have come to the right place.
This sauce is quick and easy to make, it takes all of 15 minutes to put together, sits for three days, and presto…
Spicy, flavorful hot pepper sauce that you will turn to over and over again to flavor all your pure food recipes.
- Red hot peppers - A variety is best to bring out depth of flavor
- White vinegar
- Rinse hot pepper and cut of stems.
- Place peppers in blender (seeds and all) and add vinegar until peppers are submerged.
- Blend until peppers are completely pureed with no obvious chunks of peppers remaining.
- Pour carefully into large sauce pan and bring to a boil. Stirring once or twice to keep the peppers from sticking.
- Once sauce has reached boiling, remove from heat and cool slightly.
- Pour sauce into prepared jar, cover lightly with paper towel and allow to sit undisturbed for three days.
- After three days, carefully pour off any vinegar that has risen to the top of your jar (save for cooking, yum).
- Place lid on jar and store in the refrigerator.
- Sauce should last for several months. (mine never does, it is always gone way too soon).
- It is okay to mix in a few sweet peppers, it may tone down the heat of your sauce but gives more versatility when using the sauce in cooking.
- For example, in this years hot pepper sauce I used cayenne, thai, habanero and sweet hungarian paprika peppers.
- The flavor is amazing.
- As always, when working with Hot Peppers, protect your hands with rubber gloves and don't go anywhere near your eyes or nose. You can thank me later.
- Fumes when cooking on the stove can also be quite strong. I wouldn't recommend standing too close.Be sure to keep your exhaust fan going.
Homemade Hot Pepper Sauce shared with: *Ducks ‘N a Row: Wonderful Wednesday Blog Hop
Love this recipe! Fast and Easy. Made four jars this morning. Sharing it everywhere!
I am glad you enjoyed it! Thanks for the sharing.
Love this recipe! Just made four jars worth. Fast and simple! Sharing it everywhere I can!
Should this be kept on the counter or in the fridge when it’s resting three days? We just took it off the stove!!
It goes on the counter. No need to refrigerate. Fermentation takes place at room temperature.
Can you can this sauce? It looks good.
I really don’t know the answer. I am thinking it would probably be okay because of the high acidity with the vinegar but I wouldn’t be able to say for sure it is safe. I put mine in a large bottle and kept it in the fridge. I have only a touch left from last year but it has kept in the fridge well. I will be making more in a few weeks after my peppers turn red. Can’t wait!
Hi, I just found this recipe. What’s the ratio of peppers to vinegar? How much vinegar do you use? Thanks.
Hi JP. I don’t have a specific ratio for the peppers to vinegar. I put as many peppers as I have available in my food processor and cover with the vinegar to allow for a smooth puree. if the mash is a little dry I add a little more vinegar to the mash and blend some more. The reason I have been making the hot pepper sauce this way is because I never know how many peppers I will have. The Vinegar will rise to the top of the jar and the excess will be poured off the sauce (I save the spicy vinegar for seasoning dishes) so if you use a little too much during the process it won’t go to waste. Hope this helps.
Shari