The basic recipe for hot pepper sauce involves hot peppers, vinegar, garlic and in my world, a dash of sugar. Mince them all together in a high-powered blender, simmer stovetop and you’re in business.
My first foray into the realm of hot sauce began with my favorite garlic-chili pepper sauce. I didn’t have any Thai chilis to make it my official favorite, but the combination of red cayenne and jalapeno peppers did the trick.
Hot Garlic Pepper Sauce
A basic hot sauce recipe for your homegrown peppers.
The secret to hot sauce is the style of pepper and the amount of seeds you retain. As you can see in the photo, I kept most of the seeds, because we like it hot. For a milder version, simply remove the pulp and seeds before you blend.
Ingredients
- 20 cayenne peppers, stems removed
- 5 red jalapeno peppers, stems removed
- 5 medium cloves of garlic
- 2 TBSP white vinegar
- 1 TBSP sugar salt and pepper to taste
Directions
- Chop peppers coarsely. 2. Remove paper and ends from garlic cloves. 3. Combine peppers, garlic, vinegar and sugar in food processor and mix until peppers appear minced or smaller. 4. Place the pepper mix into a sauce pan, add salt and pepper, then simmer on medium heat for about 5-10 minutes. I began on medium heat, but turned it to low about halfway through the process. If the sauce becomes too dry a consistency for you, feel free to add water or a light oil. 5. Remove from heat and allow to cool. For best results, let the flavors mingle for a while before serving. 6. Serve over fish or as marinade for chicken wings. Your preference!
Mango Habanero Pepper Sauce
Great summer hot sauce!
You might try this recipe with peach and basil instead mango and cilantro. Pineapple would be good, too!
Ingredients
- 3 mangoes, skin removed and cut into chunks
- 5 habanero peppers, stems removed
- 3 medium cloves of garlic, paper and ends removed
- 3 scallions, chopped
- 3/4 cup shredded carrots
- 2 limes, juiced
- 3 TBSP rice vinegar
- 1 TBSP sugar
- salt and pepper to taste
- 1 TBSP chopped cilantro, optional
Directions
- Combine mango, peppers, garlic, scallions, carrots, and lime juice (plus cilantro) in a food processor and blend until peppers appear minced, even smoother if you prefer.
- Place the pepper mix into a sauce pan. Add vinegar, sugar, salt and pepper, then simmer on medium heat for about 5-10 minutes. I began on medium heat, but turned it to low about halfway through the process. If the sauce becomes too dry a consistency for you, feel free to add water or a light oil.
- Remove from heat and allow to cool.
