Truth be told, I am actually kind of a wimp when it comes to hot peppers. So it seems a bit odd to me that I decided to try my hand at making my own hot sauces. But I am crazy about all things homemade, so I guess it’s not really too surprising. And it’s even better when the main ingredients come from my own garden.
Since this is my first time making this sauce, I really have no idea how long it will safely keep. The salt and vinegar will act as a preservative, so I am thinking it will keep for at least a month if kept covered and refrigerated. But don’t bet the farm on that! If it starts to get moldy, or develop a funny smell, I’m throwing it away, and you should too.
No-Rooster Chili Garlic Sauce
adapted from several recipes
6 oz ripe hot peppers
4 cloves garlic, crushed and minced
1.5 tbsp white wine vinegar or rice vinegar
1 tsp sugar (optional)
1/2 tsp salt (omit if using fermented pepper mash)
1. Wash peppers thoroughly, remove stems and coarsely chop. You can remove some of the seeds if a milder sauce is desired. Be sure and wear gloves when handling hot peppers.
2. Peel and mince garlic, or press with garlic press.
3. Combine peppers, garlic, vinegar, sugar and salt in food processor. Process to desired texture.
4. Taste sauce, and adjust flavor with additional salt, sugar or vinegar if necessary.
5. Transfer contents to small, covered, clean glass jar and refrigerate.
Servings: 32
Nutrition Facts
Nutrition (per serving): 3 calories, <1 calories from fat, <1g total fat, 0mg cholesterol, 36.9mg sodium, 19.3mg potassium, <1g carbohydrates, <1g fiber, <1g sugar, <1g protein, 1.5mg calcium, 0g saturated fat.