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
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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.
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.
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.
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.
Mary Williamson says
What pressure on your canner did you use to process the sauce?
Susan Vinskofski says
You would generally can at 10 pounds, but since my location is over 1000 feet, I add 5 pounds.
Amanda says
I haven’t tried this yet, what is the yield?
Susan Vinskofski says
About 3 and a half to 4 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.