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.

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

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