It’s the time of year when fresh produce from the garden is starting to come in. We don’t have ripe tomatoes yet, but I’ve been able to harvest some hot peppers. One thing I surely love is hot pepper sauce to use in the middle of winter. It’s a great reminder of summer.
Hot Pepper Sauce From Fresh Peppers
Hot sauce starts in the garden for us with fresh-picked sweet and hot peppers, onions, and homemade garlic powder.
I’ve tried different hot sauce recipes, but when I recently received The Ultimate Guide to Preserving Vegetables by Angi Schneider, I knew that the first recipe I’d be trying was the canned hot pepper sauce.
Angi’s new book is a great resource for preserving vegetables from the garden, CSA, or farmer’s market. It contains information on canning, pickling, fermenting, dehydrating, and freezing fresh produce.
The Ultimate Guide to Preserving Vegetables
The Ultimate Guide to Preserving Vegetables is much more than a cookbook with 100 recipes. It is first and foremost, a guide to preserving the produce your family loves, so that you can feed them come winter.
You’ll learn when and how to harvest, or what to look for when purchasing fresh vegetables. And then you’ll get help in deciding the best way to go about preserving what you’ve harvested.
I love the cheat sheets for each vegetable where you can decide at a glance what’s involved for each method of preservation.
Then, once you know how you want to proceed, you’ll get step-by-step instructions for canning, dehydrating, freezing, or fermenting your fresh produce, including what equipment you’ll need.
Hot Sauce Recipe
For the hot sauce, you’ll need a 1/2 pound of peppers. You choose which peppers you want to use, depending on how hot you want your sauce. And you can remove the seeds or leave them if you really want some spice.
Add some vinegar, and other spices, simmer and puree, and you’ve made your hot pepper sauce. You can freeze the sauce, or can it – the instructions are included.
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Canned Hot Pepper Sauce
Ingredients
- 1/2 lb sliced peppers a mixture of sweet and hot, seeds removed from hot peppers if you prefer milder flavor
- 1/2 cup apple cider vinegar
- 1/2 cup white vinegar
- 1/2 cup chopped onion
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground mustard
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 2 teaspoons sugar
Instructions
- In a medium stockpot, combine the peppers, cider vinegar, white vinegar, onion, garlic powder, cumin, mustard, turmeric, salt, clove, allspice, and sugar.
- Put the lid on the pot, bring the mixture to a simmer over medium heat, then simmer the sauce for 20 minutes.
- While the hot sauce is simmering, prepare the water bath canner. Fill it halfway with water and put it on the stove to simmer. Check two half-pint jars for any nicks or cracks, wash them in hot soapy water and rinse them in hot water. Keep the jars hot until it's time to use them. Wash the lids in hot soapy water and rinse them.
- After 20 minutes, remove the pan from the heat and puree the pepper mixture. You can use an immersion blender or ladle the mixture into a blender to puree it.
- Pour or ladle the hot sauce into the prepared jars, leaving 1/4 inch of headspace. Remove the air bubbles with a bubble remover tool or chopstick and recheck the headspace. Wipe the rims with a clean cloth, put the lids on the jars and screw on the bands. Place the jars in the prepared hot water bath canner, making sure that the jars are covered by at least an inch of water.
- Put the lid on the canner and bring the water to a full rolling boil. Process the jars for 10 minutes, adjusting for altitude, if necessary.
- Arrange a folded towel on the counter or table. Remove the jars, using a jar lifter, and place them on the towel. Let the jars cool for at least 12 hours.
- Once the jars are cooled, remove the bands and check the seals. If any jars failed to seal, put the in the refrigerator to use first. Wipe the jars with a clean cloth and store them for up to a year.
- Yields 2 half-pint jars.
Notes
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M. says
Hi, Susan. It seems there is a error in the recipe. The fourth ingredient above is “1/2 cup chopped vinegar”. I could be wrong. Maybe my vinegar is not as robust as the kind recommended here. Have a lovely evening.
Susan Vinskofski says
Haha, sorry about that, and thank you for the correction! I’ll get that fixed.
Mary says
How many 1/2 pint jars does this recipe make? Am I reading the instructions right, two 1/2 pint jars? Please respond as I’ve been searching for hot water canning hot sauce recipes and haven’t found many…..
Susan Vinskofski says
Yes, the recipe yields 2 half pint jars of sauce; it may be doubled.
Grammyprepper says
Ooh, I am THRILLED that this can be water bath canned, as I have yet to tackle pressure canning! Thank you for sharing!
Susan Vinskofski says
Enjoy!
Melinda says
Do you have any idea approximately how many cups 1/2lb peppers might be?
Thank you
Susan Vinskofski says
About 1 and a half to 2 cups.
Susan Vinskofski says
You would generally can at 10 pounds, but since my location is over 1000 feet, I add 5 pounds.
loretta says
Pressure can for how long?
Amanda says
I haven’t tried this yet, what is the yield?
Susan Vinskofski says
About 2 cups of sauce.
Rose says
Love the taste. I used jalapeño, habanero, pablano, and red chili peppers
Susan Vinskofski says
Sounds amazing, and quite hot!!!
Donna Gullett says
I weighed out the “meat” of the peppers, after destemmed and deseeded. Sauce turned out too thick, more like a paste and too vinergary for my liking. Filled 3 quarter-pint jars. Not sure how I will use it! Ideas?
Susan Vinskofski says
I suggest combining the hot sauce with some regular tomato sauce to thin it and cut the vinegar. I hope that helps.
Nancy says
I have about 2 quarts of pickled refrigerator jalepenos and 2 pints of canned pickled sweet banana pickles. And some fresh sweet banana peppers. Can I mix all of them and can them?
Susan Vinskofski says
Hi Nancy, I contacted the author of The Ultimate Guide to Preserving Vegetables for help with your question. She says,
“Yes, but you’ll have to do a bit of math.
There’s a canned Hot Peppers recipe in the Ball Blue book (2014) that has a total of 2 3/4 lbs of various peppers, 6 cups vinegar and 2 cups water.
You’ll need to figure out how much water is in your refrigerator peppers (it’s probably 50% of the brine) Then make sure your new brine has a 3:1 ratio of vinegar to water.
The peppers that have already been canned will probably be softer than the fresh peppers in the final product. Also, I’m assuming the canned peppers were done without any water in the brine, just vinegar. If there was water in the brine, you’ll need to factor that into the 3:1 ratio. ”
Hope that helps.
Vladka says
I love the spices you are using, I guess it is super tasty! Just bookmarking this recipe for later when the pepper season hits.
Shelby says
This looks amazing! I bet it would give chili a nice little fresh kick 😉
Mitch says
I followed this recipe using 1.5 pounds of jalapeño, habanero, Chile, green, banana, and Serrano. I added a little extra sugar to combat what I assumed would be some serious heat. The sauce turned out amazing! The guys at work are already asking when I will bring more in.
Susan Vinskofski says
Sounds fantastic; thanks for checking in!
Abby says
Can this recipe be doubled or tripled to make a larger batch?
Susan Vinskofski says
Yes, it sure can!
serena says
Was looking for a fun Christmas gift for teenage boys the flavor and heat of this makes it a hot commodity in my house. Defiantly recommend trying this recipe.
Susan Vinskofski says
Enjoy!!!
Shawn says
Made this with a triple batch using hot Hungarian wax, shishito, and a couple jalapeños. Turned out amazing a gives me kind of a mild jerk sauce flavour . Really amazing. Thanks canned them in 4oz jars to use as a wing sauce. Also strained it to keep the pulp for a marinade.
Susan Vinskofski says
Yes, it’s a great recipe from Angi’s book!!!
Jerri says
I know the canned sauce has a shelf life of about one year. After opening, what is the shelf life? How long is it good if kept in the refrigerator? Thanks.
Susan Vinskofski says
Hi Jerri, because of the vinegar, the sauce will last a while in the fridge – at least 3 – 6 months.
Ginger says
I made this today, using very hot (home grown) red Seranno peppers with the seeds and ribs removed. I followed the recipe exactly as written. This hot sauce is delicious. It is fruity, not too hot but definitely spicy. I was a bit skeptical about the inclusion of cloves and allspice (which I love) but these flavors are not pronounced; in fact, everything including the onions and garlic blend perfectly to make a lovely, balanced hot sauce. Amazing for only 20 minutes on the stove. I believe I will make more jars, some red and some green. They should make wonderful holiday gifts. Thanks so much for the awesome canned hot sauce reciipe.
Jessie says
I made this with bell peppers, jalapeños and I honestly don’t remember what variety of hot pepper, but a mild hot pepper all from my garden. I seeded half the hot peppers and doubled the recipe. It’s delicious and came out a little hotter than expected. For my fist time making hot sauce, I think this recipe is great. I mainly made it to use up the last of all my peppers from the garden and didn’t quite know if we’d like it, I’m so happy with how it turned out!
Susan Vinskofski says
So glad to hear you liked it!
Maria Markisello says
I just made this recipe. Only thing different– I fire roasted my peppers….even weighed them & only made 1 half pint of quite thick sauce. Any idea what happened? I want to make a double batch next but not sure how to measure the peppers!
Susan Vinskofski says
Hi Maria, fire roasting the peppers sounds absolutely amazing! But that process will definitely dry out the peppers resulting in a smaller yield.