Bring to a boil then reduce the heat and simmer for 15 minutes. You can simmer longer if you’d like to develop the flavors more. Literally EXPLODING! I don’t know how many pounds of peppers I’ve pulled from my wonderful little garden. And I am truly a lucky man to have all of these wonderful chili peppers. I preserve chili peppers in so many different ways, but making hot sauces is one of my favorites. Hot sauces will last for many months (or longer) and you can drizzle them on just about anything. I grew more than twenty varieties of chili peppers this year and one of the most productive plants by far was my Devil’s Tongue pepper plant. Holy peppers! I got dozens and dozens of pods from that plant. I am freezing some, drying some for making powders, creating some quick chili pastes, and of course making hot sauce with them, which I’m sharing with you below. The peppers were discovered in Pennsylvania growing among other habanero peppers, so it would appear it is a habanero type, though its exact origins are unknown. The heat level rivals that of the habanero and is still much hotter than most peppers. Let’s talk about how we make our own devil’s tongue hot sauce at home, shall we? Cool slightly then pour the mixture into a food processor or blender. Process until smooth. Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. You can serve it as is or strain it through a fine mesh sieve for a much smoother hot sauce. BOOM! Done! That’s it, my friends! Look at that vibrant color. Looks wonderful, doesn’t it? It’s nice and SPICY. I love it. I hope you enjoy it.
How long will this Devil’s Tongue Hot sauce keep?
This hot sauce 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 3.5 or so, to account for errors. This particular sauce measured 4.1 pH for me, so if you’d like it to last even longer, add more vinegar or a citrus (such as lemon juice or lime juice) 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. Also, I would lower the pH to 3.5 if you’re running them through a water bath. The National Center for Home Food Preservation provides home canning instructions and many recipes that have been tested for food safety. NCHFP.uga.edu.
Try Some of My Other Popular Hot Sauce Recipes
Carolina Reaper Hot Sauce Homemade Sriracha (both fermented and non-fermented varieties) Roasted Red Jalapeno Hot Sauce Cayenne Pepper Sauce Honey Roasted Hot Pepper Hot Sauce Ti-Malice – Hatian Creole Hot Sauce Ghost Pepper Hot Sauce Datil Pepper Sauce More Hot Sauce Recipes
