Homemade Hot Sauce
Use this easy method to preserve all the spicy peppers from your garden and make a spicy hot sauce that's delicious on all your favorite Mexican foods and on eggs, fried potatoes...the list is endless.
Equipment
- Food processor
- Blender
- strainer
- funnel
- Glass bottle(s) with lids
Ingredients
- 1 lb fresh chili peppers
- 2 cups vinegar
- 2 tbsp Kosher salt
Instructions
- Wash peppers with cold water and drain.
- Chop off stems.
- Place peppers in the bowl of a food processor.
- Pulse until roughly chopped.
- Place the chopped peppers, vinegar and salt in a sauce pan. Stir to combine.
- Bring the mixture to a boil over medium high heat.
- Once mixture comes to a boil reduce heat slightly to keep the mixture at a simmer. Simmer for 5 minutes, stirring occasionally.
- After five minutes remove pan from heat.
- Cover pan and allow the mixture to cool completely.
- Place the pepper sauce in a blender and purée the mixture until you have a liquid sauce.
- Transfer the mixture to an air tight container and refrigerate for 14 days.
- Place a strainer in a bowl and strain the mixture into the bowl.
- Use the back of a spoon to gently press the liquid through the stainer. Discard the peppers.
- Use a funnel to transfer the hot sauce into a bottle.
- Store hot sauce in the fridge in an airtight bottle for up to one year.
Notes
NOTE: Wearing gloves while handling and chopping spicy peppers is recommended.