A simple recipe to make hot sauce at home! I used a variety of green peppers for this, as it lends a depth of flavor you wouldn’t get with just jalapeno. For this batch I harvested the remainder of my cowhorn, jalapeno and dragon cayenne peppers.
Place one half pound of clean stemmed peppers, cut into pieces, in the bowl of a food processor. Add one tablespoon of kosher salt and pulse until finely chopped.
Place contents in a jar, cover loosely and let sit on the counter for 12 to 24 hours.
Then place jar contents in a blender and add one cup of distilled white vinegar and puree. Empty blender back into the jar and cover loosely. Let sit at room temperature for up to 7 days to develop flavor.
Strain the hot sauce (save the pulp!), pushing down on the solids to extract all of the liquid. Store in a jar in the refrigerator, or freeze in ice cube trays for later use.
With the pulp that is left over, you can make Hot Sauce Pepper Flakes!
For Hot Sauce Pepper Flakes spread the pulp onto a parchment lined baking sheet and place in the oven at 200 degrees Fahrenheit for about an hour (length of time will depend on how thin you can spread the pulp out).
Turn oven off and let baking sheet stay in oven until cool. When cool place contents into a spice grinder or food processor and pulse to desired consistency of flakes. They retain their vinegar flavor and you’ll have a unique and very spicy addition to your recipes!