Homemade Hot Sauce

Homemade Hot Sauce

from gettystewart.com
Condiment
35 min
100 servings
3 kcal / serving

A quick and easy, non-fermented hot sauce using whatever red hot pepper you have. Similar to Frank's Red Hot Sauce or Sriracha. Recipe modified slightly Sept, 2023.

Ingredients

  • 10 ozred hot peppers (cayenne, jalapeno, serrano, fresno, etc) (4 cups )
  • 3 clovesfresh garlic, roughly chopped
  • ½ cuproughly chopped onion
  • 1 tspsalt
  • 1 ½ cupsapple cider vinegar or white vinegar
  • ½ cupwater
  • 2 tsphoney (optional)

Directions

  1. 1

    Wear gloves when handling this many hot peppers! Wash and remove stems from peppers. Chop roughly into small pieces (Kitchen scissors work great for slender peppers). Keep or remove seeds and white ribs depending on how much heat you want. The more you leave in, the hotter your sauce will be.

  2. 2

    Combine peppers, garlic and onion with vinegar and water in pot and simmer for 20 minutes until peppers have softened. Remove from heat and let cool for 15 minutes.

  3. 3

    Transfer to blender or use immersion blender to puree the mix. Caution, the hot pepper fumes will be strong, open the blender lid away from you.

  4. 4

    Taste the puree and decide if you'd like more salt or a little honey to round out the flavour. Have a little cheese nearby, just in case.

  5. 5

    Strain out seeds using fine sieve or cheesecloth. If sauce is too thick, add a little more vinegar or water.

  6. 6

    Pour into sterilized jars or bottles (pint/2cup/500ml). (Wash then boil in water for 10 minutes.)

  7. 7

    Seal with lid and keep refrigerated for up to 6 months. Flavour will be best after letting it age for at least 2 weeks.

  8. 8

    Makes about 2 cups or 100 teaspoon sized servings!