This past weekend, my husband tried his hand at making hot sauce for the first time. I love spicy food – really spicy food – which is the inspiration for the hot pepper container garden we’ve been building over the last few summers. Now that we have a yard (woo hoo! We’re still giddy over this!), we’ll have a pepper-specific garden bed next year and I can’t wait until we pick out the different varieties to plant. We save seeds from the peppers we grow and already have a good-sized stash set aside, but I’m eager to research some new-to-us varieties and plan next year’s garden with the family.

My husband picked over 20 ghost peppers from one of our plants to share with friends and to put into this amazing hot sauce. It is a blend of several different kinds of peppers to ensure good flavor along with the heat. The smokey pasilla peppers and apple cider vinegar added a sweetness I wasn’t expecting, but I really like it. After making the sauce he canned our finished jars, which was another first for us and they all sealed properly! It was a much easier process than I realized and now I want to make more sauces to can! These would make great gifts too, if you’re starting to plan your handmade presents for the holidays.

I love ghost peppers particularly on pizza or other cheesy dishes, but I’m eager to try this with chili once the cool weather sets in, and on wings.

Ingredients

  • 1/4 cup apple cider vinegar
  • 1 1/2 cups white vinegar
  • 1 tsp salt
  • 6 tsp garlic
  • 5-6 red ghost chili peppers
  • 5 habanero peppers
  • 2 poblano peppers
  • 5 serrano peppers
  • 1 pasilla pepper

Instructions

1. Wash all your peppers.
2.Soak Pasilla pepper to rehydrate
3. Cut the tops off all peppers and cut in half. put these in a pot except the poblano. (Include all seeds, as these contain most of the heat!)
4. Roast poblano pepper halves over an open flame until the skin begins to darken and bubble. This is to bring out the flavors of the pepper. After this is completed, add it to the pot with the rest.
5. Add all the remaining ingredients to the pot.
6 Bring the mix to a boil. Allow to cook at a low boil for 10 minutes, or until the peppers are soft
7. Allow mixture to cool
8. Add contents to a blender, mix until all contents are liquified.
9. Jar or store your sauce to your liking. Allow sauce to sit for a few days before tasting to give all ingredients a chance to blend flavors.
Did you try this recipe out? Share a photo with me! Tag your Instgram post with #cookwithjbc so I can see! πŸ™‚