If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #ChiliPepperMadness on Instagram so we can take a look. I always love to see all of your spicy inspirations. Thanks! – Mike H. If you’ve never cooked with datil peppers before, and if you enjoy the heat, you owe it to yourself to either grow or rush out and get some for yourself. Datil peppers pack the intense heat of the habanero pepper or Scotch Bonnet, but its flavor is sweeter and fruitier. Heat wise, they’re right up there, measuring in at 100K-300K on the Scoville Scale. That’s some nice heat! Learn more about the Datil Pepper here. I got so many of them this year! I dehydrated some of mine for chili powders and chili flakes, as well as used many of them for hot pepper jelly, but I also grew them for a very specific purpose - making hot sauce! YES! Datil pepper sauce is nice and fiery, and it’s so good dashed over many, many different dishes. Use it to spice up a pot of chili, spoon over tacos or sandwiches, swirl into your next pot of stew or into your slow cooker with a nice hunk of beef or pork. So many wonderful possibilities with this, right? I made this hot sauce with datils, of course, and complimented them with tomato, vinegar, sweet honey, and a few additional spices to round out the flavor. Let’s talk about how we make this hot sauce, shall we? Next, add all of the ingredients accept for the water to a pot and bring to a quick boil. Reduce the heat and simmer for about 20 minutes, until the peppers soften up nicely. Cool it slightly, then process the whole mix in a food process or blender until very smooth. Add in water a bit at a time until it reaches your preferred consistency. BOOM! That’s it! This recipe makes about 1 cup of unstrained hot sauce. It’s a pretty thick sauce overall, so thin it out as desired with either water or vinegar. You can also strain out some of the solids to thin it as well. I hope you enjoy it, my friends! Let me know how it turns out for you!
Learn More About Hot Sauce Making
Safety Advice
When working with very hot chili peppers peppers, it is important to wear gloves when handling the peppers both in raw and dried forms. The oils can get on your skin and cause burning sensations. Need help? How to Stop the Chili Pepper Burn On Your Skin.
How long will this sauce keep?
It should keep a few months easily in the fridge, or even longer. It’s all about the acidity. 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.
Can I process this hot sauce for longer storage?
Absolutely. Just be sure to use proper canning/jarring safety procedures.
What should I do with hot sauce?
Aside from drizzling it over anything you please, here’s a post I did about How to Cook with Hot Sauce. As if you need even MORE reasons to eat hot sauce. I hope you find it helpful!
