Hot Pepper Sauce
Click here for video Ingredients About 18 Fresno, cayenne, or jalapeño peppers. (The color of the pepper=color of hot sauce).2 Additional Hotter peppers. ( If you like HOT) 1 3/4 to 2 cups white wine vinegar or cider vinegar (Not that distilled stuff) Juice of one whole lime - about 2 tablespoons3 garlic cloves1 shredded carrot1 tsp salt
Total Time: 45 minutes.
Equipment: Blender, Immersion blender, or Food Processor
Yield: About 1 pint if you remove the seeds. Up to about a pint and half without straining.
Start by cutting off the stems of all the peppers. Next cut each pepper into about 4 to 6 pieces.
Cut the garlic cloves into a few smaller pieces each. Combine the vinegar, lime juice, garlic, and all the peppers (seeds included) into a pot. Bring to a boil and reduce the heat to a simmer. Let simmer for 20 minutes. After 20 minutes remove from the stove and let cool, or place in the refrigerator for 15 minutes. Hot food in blenders and food processors can be very danger…
Click here for video Ingredients About 18 Fresno, cayenne, or jalapeño peppers. (The color of the pepper=color of hot sauce).2 Additional Hotter peppers. ( If you like HOT) 1 3/4 to 2 cups white wine vinegar or cider vinegar (Not that distilled stuff) Juice of one whole lime - about 2 tablespoons3 garlic cloves1 shredded carrot1 tsp salt
Total Time: 45 minutes.
Equipment: Blender, Immersion blender, or Food Processor
Yield: About 1 pint if you remove the seeds. Up to about a pint and half without straining.
Start by cutting off the stems of all the peppers. Next cut each pepper into about 4 to 6 pieces.
Cut the garlic cloves into a few smaller pieces each. Combine the vinegar, lime juice, garlic, and all the peppers (seeds included) into a pot. Bring to a boil and reduce the heat to a simmer. Let simmer for 20 minutes. After 20 minutes remove from the stove and let cool, or place in the refrigerator for 15 minutes. Hot food in blenders and food processors can be very danger…