With a few green jalapeños and one habañero from the pepper plants I pulled before frost, I made up some of “Jessica’s Hot Pepper Sauce.”
I normally do not like the site About.com, but I do enjoy the sauce that I made using this recipe:
- 1 1/2 cups vinegar
- 6 chile peppers (at least one cayenne, a variety tastes best) minced
- 6 oz can tomato paste
- 1 tablespoon minced garlic
- 1 teaspoon black pepper
- 1 teaspoon lemon juice
- Olive oil
- Saute your peppers and garlic in about a tablespoon of olive oil.
- Stir in the tomato paste and half the vinegar.
- Bring to boil and add the rest.
This turned out a bit thick and the recipe completely forgot to add salt. I actually unbottled this after my first tasting and added at least a teaspoon full of salt to the recipe, if not twice that.
I have been keeping it out at room temperature because it won’t run through the neck of the bottle I chose for it when it’s cold. It’s pretty acidic, so we’ll see how long it lasts. Maybe I ought to just pour it into a jar and refrigerate it.
Don’t let me fool you with those last few negative observations…I really like this hot sauce! I will save the modified salt-added recipe and make this again. I might try to modify it further to remove the oil so I can safely can it in quarter-pint jelly jars and perhaps increase the liquid by a couple tablespoons.