I get to make all sorts of spicy recipes, particularly hot chili sauces. So very fun for me! When making hot sauce, it is easy to work up large batches and even different types of chili sauces at the same time because you can use a little bit here, a little bit there, save some and combine it with something else for an entirely different result. I’m tagging different types of chili peppers here because you can use a variety of them, depending on your personal preference. You don’t have to go superhot. You can go mild if want. I’ve made this hot sauce entirely with ghost peppers for something truly HOT. I’ve made it with Scotch Bonnets, Fatalii peppers, habaneros, and even sweet peppers from the garden. Experiment on your own. The true sweetness in this one comes from the can of peaches. As an alternative, try sweet pears. Very good to me!
Red Chilies. Use a good mix like ghost peppers, Scotch Bonnets, habaneros, or even milder peppers - or a combination of them all! Peaches in Heavy Syrup. Canned. Yellow Mustard. Brown Sugar. Molasses. Distilled White Vinegar. Spices. Cumin, ginger, salt, black pepper.
To be technical, target level ph for shelf stable foods is below 4.6 ph, but should probably be lower for home cooks, around 4.0 or so, to account for errors. If you’re concerned, add more vinegar to lower the ph. Sauces made with fermented chili peppers will last even longer. The best ph meters that I recommend are from Thermoworks. Get yourself a ph meter from Thermoworks today. I am a happy affiliate. Check out more Hot Sauce Recipes or learn more about How to Make Hot Sauce.
