Harvest time is almost over here in Canada. The farmers markets are announcing the end of the season, and some have already packed up. Maybe they are selling their last heads of garlic, boxes of lunchbox peppers, and maybe if you are lucky, a whole bag of red hot peppers for $1.50. Or maybe you grew your own and some of them are slowly drying on your windowsill? Whichever way you find yourself sitting on a bunch of hot peppers, and whichever stage of of freshness they are in, Halloween weekend is the perfect time to make and enjoy your own hot-sauce!
You can make hot-sauce with fresh or dried peppers. You can use half-dried half-fresh peppers. You can use almost decomposing peppers. You can also mix in onions, sweet peppers, and even sweet fruits in your hot-sauce – like mango, papaya, and banana! The options are endless. Here is what I did with my bag of hot peppers 😀
- 2 Cups of Vegetable Matter. You can use only hot peppers, or fill the 2 cups to your taste by adding a bit of veg. I used:
- ~ 1 ½ cup of fresh, red hot peppers, a couple of lunchbox peppers, seeded and diced. If you want your sauce HOT then leave the seeds. You can use dried peppers as well, but don’t pack them down too much when you measure.
- ~ ½ cup of mixed veg: cherry tomatoes and half a red pepper, diced. You can also add some diced onion
- 1 Tsp of diced garlic
- 1 Tsp sugar
- 1 Tbsp salt
- Pepper to taste ~ ½ – 1 tsp
- ½ cup spring or distilled water (it lasts longer if you don’t use tap water)
- ½ cup white vinegar
- Put your diced peppers and vegetables in a sauce pan and add the water
- Bring to a simmer, and let simmer gently for 10-15 minutes, stirring occasionally
- Let cool, then add the pepper, salt, sugar, and diced garlic and then blend in a blender or using a hand blender. Pulse until it looks like sauce.
- At this point, you choose whether you want a hot sauce like Tabasco or something a bit thicker. If you want a smooth sauce, just strain the mixture through a sieve, using a spatula or spoon to pass the mixture through. Discard the rough stuff after. If you want a thicker sauce, you can add the vinegar right after blending, without straining.
- Add the vinegar and stir until fully mixed.
- Now, you taste the sauce, perhaps using a chip 😉 And if you find it lacking in salt or pepper, or vinegar, you season to taste. I think I added a bit more salt, and a few spoons more of vinegar.
- Pour the sauce into a couple of sterilized (boiled and dried) bottles. Or if will use it within a week or so, just put it in a mason jar or something 😀
- My sauce turned out quite mild, because I didn’t include the seeds, and I filled out with tomatoes and sweet pepper. But it was certainly very very delicious, and perfect addition to fried rice, or breakfast eggs. Enjoy!