It is thinner because you’ll strain this one at the very end. However! YES! We seriously LOVE when the garden starts producing. So many fresh peppers! We can walk right outside and grab a few off the plants and get busy! Talk about living. To quote my father-in-law, “Is this living or what?” To be honest, it’s great on just about anything that can take the level of heat with the touch of sweet. It’s on the vinegary side, which works for me for many things. Think Tabasco sauce. It’s about that consistency level, thin and “dashy”. Dash it over chicken tacos or a fish fillet, over pork shoulder or sliced pork loin or pretty much any pork. Dash it onto your veggies. Or hey, into your Bloody Mary! 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. No biggie, though, as you can simply shake up the bottle before each use. Or, SECOND, add a bit of the strained pulp back into the sauce before you bottle it. It’s a vibrant and flavorful hot sauce recipe, ready and willing to go where your taste buds want to take you. It takes practically no time to make, which is nice. I posted a VIDEO RECIPE below so you can see just how easy it really is. Making hot sauce at home is fun, isn’t it? All you need are a few ingredients. I hope you enjoy it! Check out my other Hot Sauce Recipes, too. 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. Try it with Pineapple Fried Rice!
