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. The garden produced copious amounts of peppers (and tomatoes) and I’ve been a cooking/preserving madman this past week, and I see no end to it in the near future. I love it! They look and taste VERY much like Scotch Bonnet Peppers, but have practically ZERO heat. I was thankful to receive them, but thought, whoa! What am I going to do with these peppers when I have so many others popping out of the garden? How about a sweet hot sauce? Yes! That was easy, right? Viola - Sweet Garlic-Chili Hot Sauce. Behold. And! Let us not forget - GARLIC. I’m crazy for garlic and my taste buds go a little bonkers for the combination of garlic and peppers, especially in a hot sauce. “Hot Sauce”, by the way, is a bit of a misnomer here, as there is no heat to speak of with this particular sauce. The focus is on the fruity, sweet, tangy flavor, but since the resulting sauce is quite vinegary and has the consistency of your typical Tabasco brand hot sauce, it’s more identifiable as a hot sauce than a simple chili-garlic sauce, which is thicker and more akin to a cross between a sauce and a chili paste. Give this one a try, my friends. It’s great for drizzling over anything for a tangy, sweet pop of flavor. No fermenting here, so you can have it ready in very little time. If you can’t find Frontera Sweet Peppers, any thinner walled sweet pepper will do. Or, try making this with Scotch Bonnet peppers for a very similar flavor but LOTS of nice heat. Enjoy! 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.
