December 24, 2012

hot sauce x-mas present

2012.12_hot sauce
Eric smothers most of his food in hot sauce.  Since he loves it so much I decided to make it for him for x-mas.  While I was picking out hot peppers at the store, I couldn't decide if I should make red or green hot sauce.  I indecisively ended up making one of each.  Turned out to be pretty festive...

The internet was not at all clear about the best way to make hot sauce.  You can use any hot pepper you come across and then you can ferment the peppers, half ferment/ half cook the peppers, or just cook the peppers in order to access their juices.  You can also add other ingredients like onions.

Hey readers, do you have a favorite hot sauce recipe or a favorite hot pepper to grow in the garden specifically for its stellar hot sauce flavor? 

3/4 lb. hot peppers, stems removed
  • 3/4 lb. red frezno for my 1st batch
  • 1/2 lb. jalapeño + 1/4 lb. serrano for my 2nd batch
3 cloves garlic
1 1/2 t. salt
1/4 c. white vinegar

Use a food processor to mince up the hot peppers, garlic, and salt.  Put the mixture in a covered glass jar for a week.  Stir every few days.  Transfer to a small saucepan and add the vinegar. Cook over medium-low heat for about 5 minutes.  Put it through a food processor again.  Strain the liquid into a bottle.


  1. What a great idea! I may steal this for next year. I don't normally make hot sauce, but I've seen a couple really interesting fermented hot sauce recipes at well preserved:

  2. Thanks Eileen! Those look great--I'd love to be able to make sambal oelek-type hot sauce at home.