Screaming hot pepper sauce

October 21, 2009

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Makes about 2 pints

Use this condiment as is, or for a thinner sauce, strain the mixture through cheesecloth or a fine strainer; discard solids and use the liquid as you would any hot pepper sauce.

12 red cherry peppers, halved and stemmed
12 green cherry peppers, halved and stemmed
6 small red Thai chili peppers, halved and stemmed
1 red bell pepper (optional), halved and stemmed
6 tablespoons sea salt
1/2 cup sugar
1 pint distilled white vinegar (5 percent acidity)
1/2 cup water

1. In a food processor, work all the peppers until finely ground. Transfer peppers to a bowl. Sprinkle with 2 tablespoons of the sea salt. Set aside for 10 minutes.

2. Meanwhile, in a large saucepan, combine the sugar, vinegar, water, and remaining 4 tablespoons sea salt. Bring to a boil, lower the heat, and simmer for 5 minutes.

3. Add the pepper mixture to the vinegar mixture. Continue simmering for 5 minutes more.

4. Pack into 2 sterilized pint jars and seal with the lid. Store in the refrigerator. For longer storage (up to a year), process in a boiling water bath for 12 to 15 minutes.

Adapted from Brooke Vosika