Friday, January 20, 2006

Hot Pepper Sauce Recipe


Hot Pepper Sauce

Habanero peppers
Jalapeno peppers
Cayenne peppers
Hot chili peppers
Approximately 2 cups, total (of the peppers)

1 head unpeeled garlic
1 cup red wine vinegar
1 T. sugar

The exact proportions of the various types of peppers above can be varied depending on your personal tastes and what you have available. For a milder sauce, milder varieties such as Hot Wax, Banana, Pimento, or Bell peppers can be substituted for a portion of the hot varieties listed above.

Using rubber gloves, clean and de-seed approximately 2 cups of peppers. In a saucepan, combine the peppers, garlic, and vinegar and cook, covered, over low heat for approximately one hour. Keep an eye on the liquid and reduce heat and add more vinegar if it seems to be boiling away quickly. Press through a sieve or a food mill, add the sugar, and return to low heat for approximately 30 minutes or until slightly thickened. Pour into a jar or bottle which can be sealed and refrigerate. Will keep in refrigerator for several months.

Great on pork or chicken!


Anonymous Anonymous said...

I come from a rather intemperate, unforgiving Canadian region with an incredibly short growing season. This year I experimented with growing a variety of hot peppers since all we can get are large, mild flavored Jalapenos. I had a bumper crop, and harvested nearly 30 lbs. I experimented with a number of recipes but decided if I wanted to get the most bang-for-my-bucks, and not take up as much storage space pepper pastes were the way to go. I tried out this recipe, but reduced it to the consistency of really thick oatmeal and hot water processed it in 1/2 cup sealer jars. It is a big hit with the clan and I have just finished making the third batch since September (gluttons, every one of them!) Thanks for all the great ideas.

5:07 PM  

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