Hot Sauce Summer! 2020

Lori Fiechter here, vowing not to plant so many hot peppers next year! As for this year, well, if any friends/family would like a jar of hot sauce, let me know. I have 29 jars! They are not super hot, I'd say medium warm.

Last year I dabbled in chutneys (which I still haven't eaten...) this is the year of the many-hued hot sauce! At the end of this video, I show a nice line up of 5 different shimmering yellow, gold, and pumpkin colored hot sauces. I didn't intend to make mango sauce, but when I tasted this batch of Sweet Chili Sauce, it was all heat and not enough sweet! so I added a quart of frozen mango chunks that I'd intended for smoothies. I wouldn't remember that I had them anyway, so no loss!

Below is the basic recipe for Hot Sauce that I'm quite proud of--you can push the heat level up or down depending on what kind of peppers you use. I added a sweet orange bell pepper and a slew of sweet red habaneros to mellow it out. Adjust the garlic to your taste as well. With all my canning, I've nearly used up all the garlic I planted this year. At least that was a success.

Here's the recipe: Let me know if you try it!

Hot Sauce (Fake Sriracha!)
6-8 cups mixed hot peppers
( I used cayenne, fresno, white mariachi, red salsa peppers, and some sweet habaneros)

Seed hot peppers and blend in batches in blender along with
½ cup white wine vinegar (or just white vinegar if you don’t have it)

pour into large saucepan on stove and add
5-8 cloves garlic, grated
2 tsp. salt (I used 3 tsp. bc I had extra peppers)
2-3 T. sugar (again, I used the larger amount)
Bring to a boil, reduce to simmer and cook until thick,
about 10-15 minutes.
Process in water bath or steam canner for 12 minutes.