Hot Pepper Tomato Sauce

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, 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.


4 responses to this post.

  1. I just made a similiar sauce, except mine had onion, and a little bit of garlic in it….


  2. Just happened upon your website….haven’t much time to visit right now but plan on returning often….will also show to my hubby…right now he’s going through chemo and we’re hoping he will be okay….we just celebrated our 50th wedding anniversary last August….he loves gardening and I’m praying God’s healing touch and the chemo do the trick and heals him completely.


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