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Hot Sauce

We’re looking forward to keeping these wax peppers throughout the year with this fantastic recipe from  🙂

Simple Basic Hot Sauce Recipe

1 – Put the following into a food processor:

  • 3-5 fresh hot peppers, stems removed (leave seeds in)
  • 3 or 4 garlic cloves, skins removed
  • 1 medium onion, cut in chunks
  • Pulse-blend until this is coarsely chopped

2 – Coat a medium saucepan with 1-2 tablespoons vegetable oil and empty the contents of the food processor into it. Sauté the mixture in the skilled for 5 to 7 minutes, stirring occasionally.

3 – Add 1 cup water and 1 cup of your favorite vinegar and continue cooking for 20 minutes. Add 1/2 teaspoon salt while mixture cooks.

4 – Remove from heat and let cool to room temperature. Pour the mixture into a blender (not the food processor) and blend for 4-5 minutes on high speed, or until everything is completely pulverized. The sauce will thicken slightly once it’s in the refrigerator, so if it seems too thick coming out of the blender, add another 1/4 or 1/2 cup vinegar to thin (don’t use water, remember, the acidity is what preserves this).

Your hot sauce is now ready for putting into jars and keeping in the refrigerator. This will keep for 2-3 months refrigerated. You can also freeze some of it in ice cube trays, then once frozen put in plastic bags in the freezer for later.

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