The Preppers Pepper Hot Sauce

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.


This article first appeared on Ed That Matters.

Get updates in your email when a new article is posted. Join the Newsletter or grab the RSS Feed.

If you enjoyed the article, please vote for the site at Top Prepper Websites.

Copyright – Content on Ed That Matters (unless the work of a Third-Party) may be reproduced in part or whole with attribution through a link to If you are interested in a Third Party article, please contact the author for permission.

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. My personal blog is Ed That Matters, where I write about preparedness and from time to time, education. Connect with me on one of my social media outlets below.

More Posts - Website

Follow Me:
TwitterFacebookLinkedInGoogle PlusYouTube


  1. Gerald August 13, 2014
  2. Gaye Levy August 13, 2014
    • Todd Sepulveda August 13, 2014
  3. Deez November 22, 2014
    • Todd Sepulveda November 27, 2014
  4. sue b November 22, 2014

Leave a Reply

%d bloggers like this: