A quick and easy, non-fermented hot sauce using whatever red hot pepper you have. Similar to Frank's Red Hot Sauce or Sriracha.
Course: Side Dish
Keyword: cayenne peppers, hot peppers, hot sauce
Author: Getty Stewart
10 ozred hot peppers (cayenne, jalapeno, serrano, fresno, etc)4 cups
3-5clovesfresh garlic, roughly chopped
1/2cuproughly chopped onion
1 1/2cupsapple cider vinegar or white vinegar
Wash and remove stems from peppers. Chop roughly into small pieces (Kitchen scissors work great for slender peppers). Keep or remove seeds and white ribs depending on how much heat you want. The more you leave in, the hotter your sauce will be.
Combine peppers, garlic and onion with water in pot and simmer for 20 minutes until peppers are soft and water is almost all gone. Remove from heat and let cool for 15 minutes.
Add vinegar to mix and puree - either with immersion blender or blender.
Taste and add more salt if needed. If you prefer a little sweetness, add honey.
Strain out seeds using fine sieve or cheesecloth.
If mixture is too thick add more vinegar to desired texture and taste.
Pour into sterilized jars or bottles (pint/2cup/500ml). (Wash then boil in water for 10 minutes.)
Seal with lid and keep refrigerated for up to 6 months. Flavour will be best after letting it age for at least 2 weeks.
Makes about 2 cups or 100 teaspoon sized servings!
The vinegar allows this to stay in the fridge for up to 6 months.For longer, shelf-stable storage, replace the water in this recipe with more vinegar and can using a hot water bath. Process quarter pint jars (125 ml) with 1/4 head space for 10 minutes as seen in the Bernardin Hot Sauce Recipe.