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. I like to keep a number of them on hand at home for recipes or for simply dashing over meals for extra flavor and heat. There is something about a homemade hot sauce, though. You’ll get a nice blast of fresh chili pepper flavor and that bright heat of a spicy pepper. Sure, you can make hot sauces from mild peppers, but I like the “hot”. I added a bit more sugar to this recipe for extra sweetness. When you first make this sauce, it will be rather chunky. You need to strain it to achieve a thinner consistency. You can strain it several times to get it to the point that you prefer, or heck, don’t strain it all and have yourself a chunkier sauce. This is a simple sauce recipe for sure, but a good way to use your fresh peppers. Once you learn more and more about making hot sauces, you can begin to work in more complexity with additional flavors and ingredients. Soon, you’ll be selling your own 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.
Can I process this hot sauce for longer storage?
Absolutely. Just be sure to use proper canning/jarring safety procedures.
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Caribbean Style Mango-Habanero Hot Sauce Pineapple-Mango Ghost Pepper Hot Sauce Roasted Ghost Pepper Sauce The Hottest Hot Sauce I Ever Made (Carolina Reaper Hot Sauce) Ghost Pepper Hot Sauce
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