What to do when it’s the end of the growing season and you just harvested several hundred chili peppers? Make hot sauce! I made 2 different batches of hot sauce using this basic recipe. One use red Serrano chilis with tomato and the other a green jalapeño and tomatillo.
1-1/2 C white vinegar
1# chili pepper
8 oz. tomatoes or tomatillos
1 tablespoon sea salt
1 tablespoon granulated sugar or agave syrup
Cut up vegetables put sauce pan with other ingredients. Place on medium high heat, bring to boil. Reduce heat and simmer 10 minutes.
Let cool slightly.
Place contents of sauce pan in blender, make sure blender is vented and cover with a towel. Purée until smooth.
Strain though a fine strainer, working sauce through with a rubber spatula. Bottle up, I used hot sauce bottles I ordered from the big “Aâ€.
I am pleased the way both came out. I can see experimenting with other vinegars adding onion or garlic and trying different sweeteners. Hope we have another bumper crop of chili’s next year.
