James at
Double Danger wanted to know how to make my hot sauce and Lisa at
Miller Time had a good idea for an addition to my pickled peppers.
First gather the ingredients. Serrano peppers, chili pequeno peppers, one lonely red noodle been, sea salt, and vinegar.
Chop up the serrano peppers. Put the red serranos and chili piquenos in the food processor or blender. Put the green ones in a Mason jar. Cover the green chilis with vinegar and a little salt and store in the refrigerator. Lisa suggested putting some green beans in with the pickled peppers for a hot and tasty snack.
Add vinegar and salt to the red peppers (2 tablespoons salt per every 1/4 cup of vinegar) and process until the peppers are pureed. A blender works better, but I burned mine up this spring, so I had to use the food processor. Add additional vinegar to the peppers if needed. The sauce should be thin enough to poor easily. You DO NOT want this stuff thick. I know that is a lot of salt, but this is a condiment, not a dip. This sauce can also be made with habaneros and scotch bonnets or a mix of all these peppers. I use whatever is ripe. If you use habaneros the sauce will be orange instead of red.
Poor the hot sauce in a glass jar and refrigerate. Now for the disclaimers
1. Aunt Debbi is not responsible if you hurt yourself.
2. Do not put the hot sauce in a container with a metal lid. It will corrode the metal. I AM NOT KIDDING.
3. Make this in a well ventilated area. If you have ever smelled pepper spray, that is approximately what this will smell like in your kitchen.
4. Wear gloves, this will burn your skin and even worse things will happen if you do it barehanded and then rub your eyes.
5. This will turn into a "Hey y'all watch this" food as bubbas try to outdo each other seeing who can eat the most.
6. Eat only in small quantities. If you eat too much you will pay for it in a horrible way the next day.
7. I am the only person in our household who can eat this stuff.
My hot sauce does not have a name. Would y'all like to name it for me?
