Country Heat Homemade Hot Sauce!
This is a FREE food! No containers, have as much as you can stand!
Ingedients:
- 1 lb. fresh chile peppers (like Santa Fe, Anaheim, poblano, or jalapeño)
- Nonstick cooking spray
- 1 tsp. sea salt (or Himalayan salt), divided use
- 1½ cups distilled white vinegar
Preparation:
- Preheat oven to broil.
- Line large baking sheet with aluminum foil. Place peppers on foil. Lightly coat with spray. Sprinkle with ½ tsp. salt. Broil for 5 to 8 minutes per side, turning occasionally. Peppers will be blistered (or blackened) all over, but not burned.
- Place peppers in a covered bowl. Allow peppers to cool enough to handle. Cut off top with the stem. Pull off loose skin. Scrape out seeds and veins. Discard stem, skin, seeds, and veins. Coarsely chop peppers.
- Place peppers and remaining ½ tsp. salt in food processor. Pulse until a coarse puree forms. Place in a 1-quart jar. Loosely cover and let sit for 12 hours to allow peppers to ferment slightly.
- Add vinegar; mix well. Loosely cover and let sit for 12 hours.
- Place chile mixture in food processor. Pulse until smooth.
- Place doubled cheesecloth (or fine mesh strainer) over a medium bowl. Strain hot sauce by pouring it over cheesecloth. Pour into a clean glass jar or bottle. Hot sauce may separate, so mix vigorously before each use.
- Keep refrigerated for up to 4 months.
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