Photo: Homemade Red Hot Sauce Recipe
Ingredients
- 20 tabasco or serrano chiles, stemmed and cut crosswise into 1/8-inch slices, or 12 very ripe red jalapenos (about 10 ounces)
- 1 1/2 tablespoons minced garlic
- 3/4 cup thinly sliced onions
- 3/4 teaspoon salt
- 1 teaspoon vegetable oil
- 2 cups water
- 1 cup distilled white vinegar
Directions
Combine the peppers, garlic, onions, salt and oil in a non-reactive saucepan over high heat. Saute for 3 minutes. Add the water and continue to cook, stirring occasionally, for about 20 minutes, or until peppers are very soft and almost all of the liquid has evaporated. (Note: this should be done in a very well-ventilated area!) Remove from the heat and allow to steep until mixture comes to room temperature. In a food processor, puree the mixture for 15 seconds, or until smooth. With the food processor running, add the vinegar through the feed tube in a steady stream.
Taste and season with more salt, if necessary. (This will depend on the heat level of the peppers you use as well as the brand of vinegar used.) Strain the mixture through a fine mesh sieve and then transfer to a sterilized pint jar or bottle and secure with an airtight lid. Refrigerate. Let age at least 2 weeks before using. Can be stored in the refrigerator for up to 6 months.
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By campcookhenry
Adams, WI
on January 07, 2012
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with the Anaheim and NM chilies out of my garden, mine tastes a lot like Franks Red hot and I canned it and think its divine,and the next batch will be made on my camp stove outside . I have been thinking about using apple cider vinegar ,I wonder what that will taste like . I have been thinking about trying this recipe using sweet Italian peppers ,I had a pepper sauce from England one time that wasn't hot ,but it made a great condiment. Thanks Emeril
By krbloch
Ohio
on October 08, 2011
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I used this recipe with orange and red Hungarian peppers last month and I just went out and bought another peck of peppers, because my partner and I have been obsessively dipping tater tots and fake chicken nuggets into this hot sauce weekly. I'm down to one jar from the batch I made last month. It is delicious.
By kbronzino
on August 29, 2011
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An excellent recipe! I just made my second batch today. I didn't strain because I like little bits of pepper in my hotsauce. I used cayenne peppers from my garden and it came out perfect! I HIGHLY recommend using a camp stove outside for cooking this many hot peppers. I learned the hard way last time that my house with the windows all open is not well ventilated enough for those burning hot fumes.
Read all 14 reviews