We’ve got something of a spicy addiction and this hot sauce is just the fix. You can make any size batch – from a single bottle to a case or more. It ages well (we have some aging for years) but can be enjoyed immediately.
Depending upon your tolerance, dare to experiment with all hots or, for those born to be mild, try a mix of sweet and hot peppers. Don’t be afraid to experiment — this “recipe” is hard to get wrong. Thickness, flavor and saltiness are all a matter of personal preference.
Warning: Peppers are hot – wear rubber gloves and do NOT touch your eyes, nose, etc. because this will burn. If you make this mistake once, it will be the last time, trust us!
2 cups flavorful hot peppers, chopped (such as Jalapeno, Serrano, etc. – we like red ones for their color and “sweet” taste but choose your own based on preference or availability)
1 cup white vinegar
1/4 cup water (optional)
1 tbsp salt or to taste
Wash, stem and roughly chop the hot peppers (no need to take the seeds out unless you want to reduce the heat).
Using a food processor, finely chop salt and peppers, adding 1/2 cup of the vinegar to moisten. It should be like a paste. Add pepper mixture and remaining vinegar to a small saucepan and bring to a boil for 3 or so minutes. If too thick, add more vinegar or some water.
Turn off heat and cover. Adjust seasonings, adding more vinegar/water if too thick. We usually re-process for a finer consistency and greater emulsification though without other thickeners, you will want to shake well before using.
Pour into clean bottles using a funnel. Don’t forget to label and be creative. Food always tastes better in pretty packages.