So yeah! Let’s get to making some hot sauce! Did you know that you can go a step further and add a bit more vinegar to the recipe, and/or strain the resulting hot sauce to achieve a hot sauce consistency that you prefer. 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. Pop everything into a blender or food processor and process them until the mixture is nice and smooth. Like so. Next, add the ingredients to a pan and bring it to a quick boil. Reduce the heat and let the whole thing simmer for 20 minutes or so. Remove it from the heat and let it cool. Adjust it to your personal taste with a bit of salt and pepper then let it cool completely. See How to Make Seasonings from Strained Hot Sauce Pulp. Bottle it up and use as desired. A few notes on making hot sauce.
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. LOL. I hope you find it helpful! Check out more Hot Sauce Recipes.
