Month: December 2015

A mix of hot pepper varieties straight out of the garden.

Hot Sauce Recipe

Selection of Peppers for Hot Sauce: You can use this hot sauce recipe with any type of hot pepper. I tend to use multiple varieties and adjust to suite my taste.  Below you can see the Scoville Scale and judge the relative heat of different varieties of pepper.  In this recipe I used a Habenaro type of pepper as the hottest variety with Super Chile, Cayenne, Tabasco and Yellow Wax. Ingredients: 30 – 40 hot peppers, stemmed and cut crosswise into 1/8-inch slices (about 20 ounces) *if the peppers have a lot of seeds you can remove them as well. 4 tablespoons minced garlic 2 cup thinly sliced onions 1.5 teaspoon salt 2 teaspoon olive oil 4 cups water 2 cup distilled white vinegar Directions: In a large saucepan add the peppers, garlic, onions, salt and oil and heat over high heat. Saute for 5 minutes. Add the water and continue to cook, stirring occasionally, for about 20 – 25 minutes, or until peppers are very soft and almost all of the liquid has evaporated. You might want to have the stove …