This is a simple pepper sauce and relish I make once the farmers markets start rolling out the spicier peppers.
Todays blend is roughly a medium for me and I use it in a variety of applications from mild Chili's, stews, scrambled eggs, as a relish on a burger or sausage, and even in small quantities in dressings.
Packaging:
So I save up bottles that have re-closable lids for this for my home use. Make sure they are clean.
I typically like an 8 or 16 oz bottle. This can be potent stuff for most people and I personally do not try and keep a batch longer then 6 months. With the vinegar it may be theoretically last longer, but I like making fresh every year, and I save some peppers in freezer for a batch off season.
What I like to do so that it's not too watery is to use a fine mesh sieve and separate the vinegar and the 'pulp'
Pulp goes in a small 8 oz or 16 oz container. This will look like a fine relish. Pack well and then cover with some of the vinegar.
The vinegar with all the awesome heat and flavor I save in a jar appropriate to amount 32oz typically. I can use this vinegar for a wide variety of applications including salad dressings. Not as spicy as the pulp but great flavor.
Homemade Habanero Hot Pepper Sauce
Homemade Habanero Hot Pepper Sauce
Category: sauce
Cuisine: American
Ingredients
Instructions
Prep
10 minutes
Cook
10 minutes
Ready in
20 minutes
Notes
Nutrition information
Calories per serving:7.02 kcal
Fat per serving:0.03 g
Saturated fat per serving:0.01 g
Carbs per serving:1.33 g
Protein per serving:0.23 g
Fiber per serving:0.23 g
Sugar per serving:0.32 g
Sodium per serving:0.77 mg
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