| Level: | Easy |
| Total: | 35 min |
| Prep: | 10 min |
| Cook: | 25 min |
| Yield: | 2 cups |
Ingredients
- 20 tabasco or serrano chiles, stemmed and cut crosswise into 1/8-inch slices, or 12 very ripe red jalapenos (about 10 ounces)
- 1 1/2 tablespoons minced garlic
- 3/4 cup thinly sliced onions
- 3/4 teaspoon salt
- 1 teaspoon vegetable oil
- 2 cups water
- 1 cup distilled white vinegar
Instructions
- Combine the peppers, garlic, onions, salt and oil in a non-reactive saucepan over high heat. Saute for 3 minutes. Add the water and continue to cook, stirring occasionally, for about 20 minutes, or until peppers are very soft and almost all of the liquid has evaporated. (Note: this should be done in a very well-ventilated area!) Remove from the heat and allow to steep until mixture comes to room temperature. In a food processor, puree the mixture for 15 seconds, or until smooth. With the food processor running, add the vinegar through the feed tube in a steady stream.
- Taste and season with more salt, if necessary. (This will depend on the heat level of the peppers you use as well as the brand of vinegar used.) Strain the mixture through a fine mesh sieve and then transfer to a sterilized pint jar or bottle and secure with an airtight lid. Refrigerate. Let age at least 2 weeks before using. Can be stored in the refrigerator for up to 6 months.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 88 |
| Total Fat | 3 g |
| Saturated Fat | 0 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 893 mg |
Reviews
One of my favorite homemade hot sauces! Have done it with cayenne and red jalapeños, both excellent.
Delicious!
Great quick but super flavorful recipe! I used twenty red ripe serranos from our garden, plus 4 habañeros and three dried dragon cayenne peppers, both homegrown as well. I upped the garlic to 4 cloves but stayed pretty true to the 3/4 cup of onion. I used a yellow one. I added a teaspoon of paprika as well; pink Himalayan was my salt of choice. After straining and pouring the hot sauce into jars(a pint and a half worth) to undergo the 2 week waiting period, I used the remainder to toss over some Trader Joe’s chicken drumettes to see if the sauce might be good for hot wings.It was so delicious!Quite hot but not to the point of unenjoyable, with the right amount of tang and salt. I will make again once I pick another peck of peppers.
This is an excellent way to use up peppers when your garden has been especially bountiful. I used probably five different types of peppers and processed in the canner for 10 minutes. I had a little over a pound of peppers and ended up with 12 four ounce jars. Yowza!
I also used all the seeds and didn’t bother to strain it.
I used 10 Fresno peppers, about 15 smaller orange habaneros, a little more garlic than called for and an entire onion. It’s pretty hot and has a good flavor. No extra salt added aside from the original amount. I also used a blender on liquify setting to try and keep all of the solids, when strained I had very little left.
Good recipe. Turner out crazy hot, but that was because of the peppers I used. Will make it again with some milder peppers.