Hot Pepper Sauce

Every spring my husband gets a bit obsessive about growing different chili peppers. He usually plants a dozen or so varieties, some very hot and others more mild. Occasionally he gets a hybrid that can be outrageously hot or beautifully colored. The past couple of years he has experimented with making his own hot sauce, a Louisiana-style vinegar-based condiment that works well in many dishes. This year’s variation promises to go well with Buffalo-style wings.

Hot Pepper Sauce
10-15 (about 1/2 lb.) mixed hot chili peppers (Habanero, Hungarian Wax, Serrano, Arbol, etc.), sliced into rings, with seeds
3 cloves garlic, chopped
3-5 teaspoons salt
1 teaspoon brown sugar
½ cup apple cider vinegar
½ cup white vinegar
½ cup water

Put the chopped chili peppers, garlic, salt, brown sugar, and apple cider vinegar in a 3-quart saucepan. Bring to a boil over medium high heat, then cover and lower the heat. Let simmer for 15 minutes to soften the peppers. Transfer the mixture from the saucepan into a food processor bowl or blender.  Purée the peppers then  return the purée to the saucepan. Add ½ cup white vinegar and ½ cup water to the peppers and bring to the boil on medium high heat. Let boil for 5 minutes or so to thicken slightly, then strain the mixture. Pour pepper sauce into a clean jar. Cover and refrigerate. It will keep for several months. Makes roughly 12 oz. of hot pepper sauce.

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This entry was posted in Appetizers, Miscellaneous, preserving, Sauces. Bookmark the permalink.

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