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LOCATION: Recipes >> Preserving >> Hot Sauce 07

Print this Recipe    Hot Sauce 07

Simple Hot Pepper Sauce

hot peppers of your choice
distilled or cider vinegar
salt, optional

Clean the peppers, removing stems. Slice in half and remove seeds,
if desired. (Leaving the seeds intact will dramatically increase
the heat level.) Place the pepper halves in a container that will
not react with acid, such as a large glass jar or crock. Cover with
the vinegar to about 1" above the top of peppers. Some may float.
Close the lid and leave for three weeks, stirring periodically.

IMPORTANT: When you remove the cover to stir the mixture, do not
put your face directly over the container. The fumes coming from
the peppers are very hot! After three weeks, taste a little of the
vinegar. If you want more pepper flavor, let the mixture sit another
week. Carefully transfer small amounts of the pepper/vinegar mixture
to a blender or food processor and puree. Pour through a sieve.
The sauce can be put in mason jars and canned; however, I usually
simply fill narrow-necked bottles with removable shakers. Seal
tightly and keep in cool dark place. Shake before using.

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