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
Yes, I did take the time to wash them. Mom would be so proud! 😉
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.
I put everything in the pot, including both vinegars. I brought the peppers up to a slow boil for about 30 minutes.
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.
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.
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