Homemade Hot Sauce | SEE RECIPE BELOW | 'The Perfect Hot Sauce'

A comment from a well-known hot sauce lover:
"This is the perfect Country & Western hot sauce. I had some with chicken today and it sure was good. It has a good spicy flavor but is still not so hot that it's overpowering. It is thin enough that it will still pour while remaining thick enough that it stays on your food. Thank You!"

HOMEMADE HOT SAUCE
Yield: Approximately 4 Cups
INGREDIENTS
40 Fresh Hot Peppers of Choice (a mix of cayenne, jalapeno, habanero, hot banana, etc.)
3 C. White Vinegar (plus more for consistency preference)
1 t. Salt
2 T. Minced Garlic (fresh or in water)
DIRECTIONS
Wash and slice peppers into rings. In a large pot, add peppers, salt, garlic, and vinegar. Bring to a boil, then reduce heat to a low boil until the peppers are soft.
Using an immersion blender, regular blender, or food processor, puree the pepper mixture until smooth. The seeds will remain and will be strained out using a wire mesh strainer.
To the seedless hot sauce, add additional vinegar and/or salt to your taste preference. Additional vinegar may be necessary to obtain the consistency you prefer.
Store in the refrigerator for up to a year. If you want to store the hot sauce longer, see the next steps for water bath canning.
Fill half-pint or pint mason jars to within ½ to ¼ inch headspace. Apply lids and bands, fingertip tight. Process in a water bath canner for 10 minutes. When the processing time is up, turn the heat off and remove the lid from the canner. Allow jars to remain in the water for 5 minutes before removing them from the canner onto a towel.
Let jars cool for 12-24 hours and the lids are sealed. Remove bands, wash jars if needed, label, and store in your pantry.

*You can tailor this hot sauce to suit your preference, whether that is mild, medium, or hot. Choose fresh peppers as such to control the intensity.

Recommended Ultimate Home Canning Essential: Ball Blue Book Guide to Preserving (in print)

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Altitude Adjustments for Water Bath Canning:
1,001 to 3,000 feet, increase processing time by 5 minutes.
3,001 to 6,000 feet, increase processing time by 10 minutes.
6,001 to 8,000 feet, increase processing time by 15 minutes.
8,001 to 10,000 feet, increase processing time by 20 minutes.

FAQ: What is the shelf-life of home-canned goods?
As long as the lids/seals are intact to the jars and there is no evident content spoilage (discoloration, foam, froth, malodorous, or any other obvious signs), they are good for many months or years. "Looks good, smells good, is good". We have eaten our home-canned foods that are upwards of 10 years old from the original processing date. When in doubt, throw it out.

FAQ: What happens if you don't sterilize canning jars before canning?
Sterilization of canning jars is not required for safe food preservation if the food item is processed for at least 10 minutes in a water bath or pressure canner. Any harmful microorganisms will be destroyed during the canning process (National Center for Home Food Preservation).
It is important to start with clean canning jars. Wash jars in hot soapy water, rinsing well leaving to air dry on a towel. You may also use a dishwasher to wash the jars. Inspect each jar before filling, looking for any cracks or chips to the rim, body, or bottom.

Our portable burner is made by Cadco/Broil King, a solid cast burner in stainless housing. Model PCR-1S, 1500 watts, commercial cooking appliance. Purchased from Amazon.

Why we store our home canned goods without the bands/rings on the jars:
1. The rings are designed to keep the lid on during the processing and cooling phases of canning. Beyond that, they serve no purpose. The lids/seals are held on by suction, not the bands/rings.
2. If the bands/rings are left on the jars, this could result in a false seal, causing the contents to spoil.
3. Bands/rings eventually rust if left on the jars, making them quite difficult to remove.
4. It's a proper technique and a safety issue.

#canning #hotsauce #homesteading

[WoodratFLA]

Great video. Dehydrate the leftover mash after straining and keep for seasoning.

[dt]

Another great video. You never over-complicate things and you make things possible. When I am eating I often say 'Do you know what this needs? Hot sauce!' I can't wait to make my own.

[JeanneKinland]

Well I sure have a good supply of good peppers and this recipe looks like a winner to me. So simple and easy to do. Thank you for sharing it. Great video by the way. Straight to the point. No fussy talk about your family or personal issues. I appreciate that.

[americanpatriot]

Best video I've seen yet on explaining the process 😊

[aggiekromah]

Perfect thanks for sharing the easy method😁👍👍❤️

[missmollycollie]

dehydrate the leftover seeds and pulp. Makes a great seasoning powder.

[djburdee]

just done this, bang on! added some blueberries and a pinch of carolina reaper powder for variety and also left out the garlic as it upsets me - awesome, nice one

[h.collier]

I've tinkered with hot sauce for years and basically gave up on it. It was either so blazing hot you couldn't eat it, or it was lackluster in heat and disappointing. This has inspired me to try again. I'll be planning my pepper selections for planting in the spring. Our garden is done for this year. Thanks for the inspiration!

[AveryAlpha-Omega]

Have you ever made hot pepper jelly? We made it recently and it is delicious! We kept the seeds in, by the way, and it was still good. 😊

[pw.]

This seems like a delish and straight forward recipe .. I’m going to make it this weekend - thank you for sharing it with us 😊

[mcintoshfamily]

My husband loves hot sauce, i am definitely going to make this for him. I always tell him he drinks hot sauce. Hope it doesn’t burn my eyes. 2:43 am. Boston.

[leelaural]

well I had three large red peppers and 6 small red jalepenos so I gave it a shot....I found I needed to add more vinegar and only amounted to about 2 cups that I canned and another cup in the fridge....hotter than you might think but similar to red hot for sure....thx again....another new thing I tried this year.

[shirleysmith]

I always put the caps in boiling water before putting them on jar. that makes sure they sealtight. good recipe I will try it. thanks.

[poetwarriorrare]

my favorite hot sauce has heat n sweet....i might try your instructions w 2 alterations...1) i'm gonna puree all those seeds and mash in my ninja so everything is liquid and 2) I'm gonna experiment with some puree mango and/or papaya so that my sweet craving gets blended w the hot. I'll need to experiment with ratio to get it right.

[rogermatson]

i need to compare this recipe to my regular one. it looks worth trying.

[thespankdmonkey]

What about drying the leftover seeds and grinding them up for use as a pepper powder type of spice. Could be ground to a fine or coarse grind. Maybe even mixed with some other spices to create some spicy blend of seasoning. Loved the video. Thank you!

[cookinwithsasquatch]

going to make this soon. Thanks for sharing.

[Brad-]

I was a the grocery store and thought their franks hot sauce was a little pricy so i didnt buy it but leaving the he store i noticed they had red pepper 🌶️ hanging baskets that were reduced price 10 buck and it had tones of peppers .
I took it home and i must have plucked about 5-7 lbs lol so i will make my own hot sauce and i like this recipe and will give it go 🙂 thx

[happymonk]

I should try this. I love hot sauce a bit on the hot side. This depends on ones tolerance. Currently I have Yucateco. Good and hot habanero. It has to have good flavor and not just heat. I have made really good but very hot salsa.

[melindapearson]

VERY NICE New to hot sauce making and this was a perfect video for me!!!! Thanks!