Homemade Red Hot Sauce

1. 1

   Combine the peppers, garlic, onions, salt and oil in a non-reactive saucepan over high heat.

2. 2

   Saute for 3 minutes.

3. 3

   Add the water and continue to cook, stirring occasionally, for about 20 minutes, or until peppers are very soft and almost all of the liquid has evaporated.

4. 4

   (Note: this should be done in a very well-ventilated area!)

5. 5

   Remove from the heat and allow to steep until mixture comes to room temperature.

6. 6

   In a food processor, puree the mixture for 15 seconds, or until smooth.

7. 7

   With the food processor running, add the vinegar through the feed tube in a steady stream.

8. 8

   Taste and season with more salt, if necessary.

9. 9

   (This will depend on the heat level of the peppers you use as well as the brand of vinegar used.)

10. 10

    Strain the mixture through a fine mesh sieve and then transfer to a sterilized pint jar or bottle and secure with an airtight lid.

11. 11

    Refrigerate.

12. 12

    Let age at least 2 weeks before using.

13. 13

    Can be stored in the refrigerator for up to 6 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.