Tuesday, December 30, 2014

Homemade Hot Sauce


I had a bunch of peppers leftover from my mini pepper plants over the summer, and I have been debating what to do with them. I used some to make pepper jelly, but it was SO spicy. I tried adding just a few into a jar of salsa, and talk about some KICK! They were too hot to really do anything with, so I decided to make a batch of good ole' homemade Louisiana hot sauce :)


I adapted this recipe from one I found in the book Little House in the Suburbs (great book, btw).

What you need:
- 1/2 cup white vinegar
- 3/4 cup apple cider vinegar
- 1/2 cup tabasco peppers with the stems cut off
- 1 tsp salt
- 1/2 tbsp garlic

Simmer the salt, peppers, and vinegar for 5-10 minutes. Make sure to do this in a well-ventilated area.
WARNING: It is best not to breathe at all if possible during this step. If you must breath, you may want to put your shirt over your nose and mouth. You probably also want to turn off your AC or heater, because when that thing kicks on in the middle of the project and those potent fumes start swirling around, it's not good! (Not that I know from experience...)


Next, take the mixture off the heat, cover it, and let it cool. Take this time to air out the house. Or just go outside and take some deep breaths without feeling like your throat is burning.


Once it is room temperature, add the garlic and blend the mixture in a food processor until sludgy. When you open the top of that food processor, it is another good time not to breathe.


Then pour the sludge through a fine sieve to strain out all of the skins, pulp, and seeds.


Then pour it into a bottle and keep it refrigerated. It should stay good indefinitely! I made three batches, which gave me 1 3/4 olive oil bottles. I guess I could have measured it in cups before pouring it...oh well.


I was just curious to see if my chickens, who eat literally anything, would be interested in the leftover pulp. It smells so strong!


Yep, they ate it all...