Found yourself with a surplus of hot peppers? What better way to use them than to make up a batch or two of homemade hot sauce!
In honor of a tradition started during the COVID pandemic, I lovingly name my creation 2020 Dumpster Fire Heat for obvious reasons.
Once made, it keeps on the fridge for many months. Make more than one jar? Gift it or eat it on everything from eggs to adding it into your spaghetti sauce for an extra kick! Also, it freezes, too.
Making hot sauce can be as easy or complicated as you want to make it. My personal favorite recipe is to ferment the peppers beforehand for a more complex flavor with less bite.
Because I tend to use whatever herbs and seasonings I have on hand each year, I never make the same flavor twice (for better or for worse!) However, the process is usually the same based off this basic recipe from White Thunder BBQ.
To start–
1. You can do a quick ferment or a longer traditional ferment. To quickly ferment the peppers:
- Powder 2 tablespoons of turbinado sugar and 2 tablespoons of Himalayan or sea salt and mix into 2 cups of water. I use a mortar and pestle to powder.
- Pack mason jars with peppers and 6-10 cloves of garlic
- Pour water mixture over the peppers in mason jars, ensuring no air bubbles and that peppers are fully submerged. Give them a shake to dislodge air to prevent mold growth.
- Cover and let sit for a least a week. ‘Burp’ jars daily to let any fermentation gas escape so they don’t build up pressure.
2. After a week (or longer), blend the peppers and the salty, sugary water in a blender.
3. After blended, cook and simmer purée in pot with an onion.
Other optional additions you can add to cook at this time if you want to experiment include- mustard seeds, red tomato, green tomato, 1/2 lemon with rind, or dehydrated smoked tomatoes… yum!
Also, add ½ cup of vinegar at this time to help prolong shelf life and give a bit of vinegar flavor.
Once it’s been brought to a boil, simmer, and when much of the water has evaporated (about 50%), approximately 30 min, turn off heat and let cool. I cool mine in a glass Pyrex. The more you cook, the more concentrated and spicy it will get.
4. Once cool, place back in a blender and blend until smooth.
At this time you can also add additional ingredients to vary the flavor in the blender. Try it with a small batch if you’re nervous to experiment. Ingredients to try include fresh basil, lemon balm, cocoa powder… have fun!
5. Place in clean jars and label with your own corny title and date. Freeze if you won’t be eating in the next 3-6 months.
6. Enjoy!
What additions did you try and love? Leave a note in the comments!
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If you’re interested in some alternative recipes, here are a few more to inspire you:
