Tuesday, August 14, 2012
Make your own Hot Pepper Sauce!
Hot pepper plants seem to always produce more 'fruit' then one could possibly eat fresh.
Since they are a low acid food they would have to be pressure canned to preserve as is.
But since pepper sauce uses vinegar as it's base, you can preserve it by the boiling
method or just bottle and keep in the frig, it will keep for months or
next crop, next season.
Unlike the typical "how hot can we make this" sauce you find in the stores, you can
your sauce as mild and flavorful as you like by adding in sweet peppers,
tomato and other
If you want to go easy on the vinegar, you will have to keep the bottles in the frig,
the vinegar that makes it shelf stable.
I came up with this recipe below and because it's mild you can use it liberally on
steak, eggs, hamburgers, sandwiches. We've been using it in everything!
Make this sauce as hot or sweet as you like by the peppers you use.
This recipe is medium heat with lots of flavor.
Pepper Hot Sauce
10 hot peppers
5 small sweet peppers
1 tomato, seeded
1 tbsp olive oil
1 tbsp honey
3 cloves garlic, minced
1 tbsp coriander seed, crushed
1 handful fresh lemon, lime or sweet basil
1/2 cup white wine or sherry
1 cup vinegar
1 and 1/2 cup water
1. Chop tops off of peppers and seed.
2. Saute in skillet the peppers, basil, tomato, coriander and honey in the oil until
peppers are tender.
3. Deglaze with wine and cook 2 min. more. Add vinegar and water, cook a few
4. Place half of mixture in blender and puree. Remove contents of blender
and puree second half.
5. Pour into sterilized bottles or jars with sealing lids if processing in boiling water bath.
6. Can using boiling water bath method for 15 min. or just cap bottles and keep in
refrigerator (will keep for several months).
Makes 3-4 cups
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