Homemade Hot Sauce with Fresh or Dried Chile Peppers

| 6/6/2016 11:47:00 AM

Tags: hot sauce, sauces, recipes, peppers, food preservation, condiments, world cuisine, Carole Cancler, Washington,

Hot sauce ingredients Photo by Carole Cancler 

This is my favorite homemade hot sauce recipe. Over the years I’ve used it with fresh and dried chile peppers (or a combination), in various blends of red and green mild, medium, and hot pepper varieties.

At a local farmer’s market, there is typically much more variety than at a grocery store. So in summer I make hot sauce from locally grown fresh chilies. I will also buy plenty of fresh local peppers to dry in a food dehydrator and make hot sauce throughout the year. I’ve also bought ripe red jalapenos, smoked them, and dried them for homemade chipotle to add to my hot sauce recipe. So there’s no limit to what you can do.

If you have a good Latin grocery where you live, then you can find a good variety of dried peppers. Or order online from a company such as Alamo Peppers, MexGrocer.com, or Firehouse Pantry. Try hot sauce on eggs for breakfast, add a dash to soups or stews, boost the flavor of mac-and-cheese or mayonnaise, or use hot sauce anywhere else you want to add an interesting accent.

Homemade hot sauce Photo by Carole Cancler 

Homemade Hot Sauce Recipe

Makes 1 ½ to 2 cups

6/22/2016 6:58:14 PM

When making hot sauces I ferment most of them. I put the peppers, dry or fresh through a blender with sufficient water to make it soupy. You can add fruits at this time also. I add a pinch of sugar and a pinch of yeast and set the container on the counter. As it ferments, I keep stirring it down until there is no further fermentation. I strain the peppers through a sieve and then boil the sauce to stop further fermentation and to attain the proper consistency. I add herbs and spices to taste. I do not use vinegar. It lasts for weeks if the fridge.

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