Best Garden Hot Sauce Recipes

HOMEMADE HOT PEPPER SAUCE

Steps:

• Cut the green tops off all the peppers. Discard tops and set peppers aside.
• Slightly smash each clove of garlic just enough that the paper loosens; remove the paper and discard it.
• In a medium, non-reactive (i.e. stainless steel, ceramic, or glass) pot, add the prepared peppers and garlic cloves. Pour in the vinegar and lime juice then add the salt, paprika, and bay leaf. Stir together to mix in the salt and paprika.
• Bring the mixture to a boil. Reduce heat to medium-low, cover, and allow to simmer for 20 to 30 minutes or until the peppers are soft.
• Remove from the heat and add to a food processor or heat safe blender (no need to remove bay leaf). Pulse until smooth and liquidy (be CAREFUL--it is HOT), adding more vinegar if necessary to make it more liquid.
• Smoosh through a fine mesh sieve into a bowl and discard any seeds and large chunks left in the sieve.
• Refrigerate in an airtight container for at least one week prior to using.

GARDEN HOT SAUCE

Steps:

• Rinse peppers, remove stems, and chop coarsely.
• Wear latex gloves or coat your hands with oil before handling (and if you value your eyes, wash your hands multiple times before changing your contact lenses).
• Combine in a large bowl with the salt, cover, and let sit for 2 days, stirring about every 12 hours.
• Add vinegar and puree; place mixture in a sterilized 1 quart glass jar and refrigerate.
• As you use peppers, continue to chop them and add to the jar.
• When the jar is filled, remove and puree the sauce, place in a clean jar, and age for at least 2 months or until it reaches the desired flavor.

AUTHENTIC MEXICO GARDEN FRESH SALSA/HOT SAUCE

Steps:

• Boil Tomatoes & Jalapeños in large pot of water until tomato skins wrinkle.
• Remove Tomatoes & Jalapeños from water and carefully remove tomato skins. Discard skins.
• Remove stems from Jalapeños and depending on desired level of heat desired, you may remove some or all of the seeds and pods inside the peppers.
• Place Tomatoes and Jalapenos into VitaMix or Blender.
• Add crushed Garlic Cloves, Cilantro Leaves, Quartered Onion, Ground Cumin (Comino) to VitaMix or Blender.
• Briefly pulse ingredients until desired consistency. Do not liquefy, but blend smoother than typical Pico de Gallo.
• Put large pot back on stove and add 3 Tablespoons Olive Oil. Heat oil over medium heat.
• Carefully add salsa mix from VitaMix or Blender (if oil too hot, mixture will splatter - be careful).
• Cook salsa over medium heat for 10 minutes stirring frequently.
• Add Salt & Pepper to taste.
• Can be served warm with home made tortilla chips - refrigerate balance.