This is the hot sauce recipe we made last week. The process is easy, but I let the peppers ferment for about a week before processing, which really added a huge depth of flavor to the hot sauce. You can adjust the heat by adding more or less cayenne/habaneros, but I love this combination. It’s good on just about everything. I split the ingredients up by what you will need today, and what you will need in a week when you finish the recipe:
Now:
2 tablespoons of salt
2 tablespoons turbinado sugar
5-6 Jalapeños
6-7 Habaneros
3 Cayenne peppers (optional)
3 Snacking peppers
10 gloves garlic
2.5 cups water
In one week:
1/2 cup white vinegar
1 small onion, chopped
Directions:
Crush sugar and salt together until powdery. Stir into water until dissolved.
In a sealable glass jar, stuff peppers and garlic until 3 quarters of the way full. Fill jar with sugar/salt water solution, leave about 1/2” of room on top. Seal, and leave in a cool, dry place for 1 week. (I ‘burp’ my peppers every few days to release any built up gasses).
After a week, pour peppers and liquid into a blender and blend until smooth.
Next, pour the liquid into a sauce pan. Add onion and vinegar to the pan and place on high heat. Once boiling, reduce to a simmer until the liquid reduces by 50%.
Allow the liquid to cool and blend one more time until completely smooth. At this point, (I would start boiling my hot sauce jars to sterilize them).
If you have a fine kitchen strainer, this is a good opportunity to strain out and remaining seeds. Carefully pour the cooled hot sauce into your jars. It’s ready to eat in about a half hour but tastes best after a day or so. I store one in the fridge and give the extra bottles to friends.
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