Quick Homemade Hot Sauce
Even though I got a late start on my vegetable garden, I have had a bounty of hot peppers and herbs, which honestly is about all this girl needs anyway! When I was in high school, one of my old boyfriends started growing his own peppers and making big batches of hot sauce. Ever since then I’ve wanted to try it out for myself – especially since I am a hot sauce (well anything hot really) fiend.
I noticed a bunch of my pepper plants were getting weighted down pretty well by their bounty, so I scooped up a ton of peppers – a mix of jalapenos and Fresno peppers – and got to work. This stuff is so incredibly easy to make – I was actually shocked about how easy the whole process was.
I liked adding the chives as a little flavor boost, and you could do this with any number of other herbs or veggies if you’d like to experiment with flavor. This is a basic recipe, but really all you need to keep in mind when experimenting is that you’ll need to increase the amount of vinegar (I suppose you could add a bit of water too if you wanted to dilute it a little) with any additional add-ins such as herbs and veggies (you could do basil, dill, oregano, onions, tomatoes, etc…).
Another consideration is texture. My version is about on par with something like a Frank’s as far as consistency goes – smooth and somewhat thin – but you could go chunkier, thicker, or thinner depending upon your own tastes. Additionally, feel free to experiment with the peppers you use. I used a mix, but you may be partial to one type over another, and you can always use sweeter peppers for a less spicy blend or hotter ones to really blow your top! This version definitely has a kick to it, so be cautious about the peppers you use if you’re sensitive to heat.
- 1 cup Vinegar
- ½ lbs Hot Peppers, stemmed and chopped
- 2 tbsp Garlic, minced
- 2 tbsp Chives, chopped (or other herbs)
- 2 tsp Agave Nectar
- Add all ingredients to a saucepan and bring to a boil over medium heat. Reduce heat slightly and simmer for 20 minutes or until peppers are soft. Remove from heat and let cool 5-10 minutes. Pour mixture into a blender and process until smooth, about 3 minutes. Let it rest and blend again if necessary. At this point you can strain it if you want to remove any remaining lumps, otherwise you can skip that step and store in an airtight glass container for up to 2 weeks in the fridge. I strained mine to remove some seeds and strands of chives.
What types of veggies or herbs do you have a bounty of?