We have several bags of hot peppers in the freezer, which makes it easy to keep our favorite hot sauce on-hand.
This sauce has more than great kick– the flavor is well rounded and delicious. We use it on all sorts of foods in our home, from potatoes to tacos to scrambled eggs. Even our toddler loves it. It’s a piece of cake to make and would keep for many months but always gets used up long before it could ever go bad.
Wear gloves or use great caution with hand-washing when slicing the peppers, and use a fan or open a window while they’re cooking!
Hot Sauce Recipe
1 t neutral oil, such as vegetable or avocado
16 ripe (red) serano peppers, thinly sliced
2-3 habanero peppers, thinly sliced
1/2 large onion or 1 small onion, thinly sliced
5 cloves garlic, chopped
2 cups water
1 t salt
1 t sugar
1 cup white vinegar
Heat the oil in a small saucepan over medium-high. Add the peppers, onions, and garlic and cook, stirring often, for 3 minutes. Add the water, salt, and sugar. Adjust the heat to simmer for about twenty minutes, until the peppers and onions are soft and the liquid has greatly reduced. Cover and let cool for several hours or over night.
In a food processor, puree the pepper mixture. Slowly add the vinegar while running the processor. Taste and adjust the salt as necessary.
Put the sauce in a jar or bottle and allow it to age in the refrigerator for a week or more before using.