The Preppers Pepper Hot Sauce

HotSauce
At this time of the year, your garden should be busting at the seems with hot peppers.  I only planted two this year.  I usually give most away and make salsa with the rest.  But this year I tried to make my own hot sauce.  I really don’t like to spend too much time in the kitchen, so I looked for a quick and easy recipe.  I found one over at The Amateur Gourmet.

I only read the article once and then I just kind of went from memory.  I left the salt out, but pretty much stayed close to it.  If you visit his site, you will notice that he had a whole bunch of peppers in a big pot.  I didn’t attempt that at all.  However, for my first effort, I am pretty pleased.  I’ve provided some pics of the process below.  But first, the ingredients:

  • 30 Peppers – I don’t know what kind and they were all different sizes
  • 2 Cloves of Garlic
  • 1 Round of Red Onion (about 1/2 inch thick) – Yeah, I know…not very Martha Stewart of me – see the Pic.
  • 3/4 cup of White Vinegar
  • 3/4 cup of Apple Cider Vinegar
About 30 Peppers

About 30 Peppers

Yes, I did take the time to wash them. Mom would be so proud! 😉

Red Onion & Garlic

Red Onion & Garlic

The red onion added a sweetness to the hot sauce. Or at least I believe it was the red onion. Maybe some of you pros can enlighten me.

Everything in the pot!

Everything in the pot!

I put everything in the pot, including both vinegars. I brought the peppers up to a slow boil for about 30 minutes.

After the blender, draining in cheese cloth.

After the blender, draining in cheese cloth.

After 30 minutes, I puree’d the peppers and then poured some out onto some cheese cloth. I expected it to drain quickly, but it didn’t. The mash was a little too thick. I used a spoon to press it against the cheese cloth a little and that helped. As it drained, I poured more mash in. Soon I had it all on the cheese cloth.

I did take up all the corners of the cheese cloth and squeezed it into my plastic container. Because I didn’t know what to expect, I decided to use some plastic gloves on my hands. I was able to squeeze a lot more liquid out.

Final product(s)???

Final product(s)???

This is a pic of the final product. Yes, I did wash the dishes! 😉

Making this hot sauce was pretty easy. I was surprised how little it made though. I guess I’m used to making salsa which uses tomatoes and creates a lot more juice. I guess I could have used a little water in the recipe to have more juice.

The sauce was really hot, but like I said, it had a little sweetness to it too. I decided to keep the pressed mash. I need some help form you pros, but I was thinking that I could either, save it and add it to some tomatoes to make a salsa or I could mix it in a bottle of ketchup and make some spicy ketchup. I would appreciate any advice from anyone who has tried this before.

Peace,
Todd

This article first appeared on Ed That Matters.

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Todd Sepulveda

I’m the owner/editor of Prepper Website, a DAILY preparedness aggregator that links to the best preparedness articles on the internet. I’m also a public school administrator and a pastor.

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7 thoughts on “The Preppers Pepper Hot Sauce

  1. Gerald

    I use a Vitamix blender, you don’t need to strain your sauce, it’s smooth and cremey. Yes you can use the leftovers to make salsa or cacktail sauce. If you mix in sweet peppers it changes the taste or you can smoke the peppers and onion first to get a real flavor change.

  2. Gaye Levy

    It might be kind of fun to make this using FD peppers and tomatoes. I imagine this would make a welcome addition to bland pinto beans and rice that we will all be consuming after SHFT.

  3. Deez

    I like the beans idea since I flavor my beans that way. My first thought was more burgers or meatloaf. With some grated cheese and perhaps some mushrooms, ooo stuffed burgers or stuffed meatloaf. On a cold winter day, it would sure help one to keep warm. 🙂

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