Homemade cayenne pepper sauce is a great way to preserve the spicy cayenne peppers you get all summer, and after all, what could be better than making your own hot sauce!
PREPARATION TIME:
Ingredients:
- 12 oz fresh cayenne peppers
- 6 cloves of garlic peeled and crushed
- 1 small onion coarsely chopped
- 2 cups white vinegar
- 2 TBSP fresh squeezed lime juice
- 3 tsp Kosher salt
- 1 tsp paprika
- 1 tsp canola oil
Instructions:
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Wash your jars and lids (I run them through the dishwasher)
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Bring water to a boil in a canning pot and place your jars and rims in to sterilize for at least 5 minutes. You can take them out of the boiling water and put them on a baking sheet in a 200 F degree oven to hold until you are ready to fill them. I usually toss the lids in the boiling water for 30 seconds before placing them on the jars as you don’t want the rubber to be in the boiling water for too long and soften too much.
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Cut off the stems of your peppers. You can leave all the seeds and rims in your peppers if you like your sauces spicy hot. If not, you can remove some of the seeds for a less spicy taste. To remove some seeds simply roll the pepper on the counter a couple of times. Some of the seeds will shake out into the garbage. Don’t worry if you remove too many seeds and your sauce isn’t as hot as you would like it to be, or it is too hot. You can adjust the level of heat before canning.
Time to Cook:
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Place all the ingredients in a stainless steel sauté pan and bring to a boil. Cover and simmer for 20-25 minutes or until the peppers have softened.
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Remove from the heat and using a slotted spoon, place all the solids from the pot into the blender. Add just enough of the vinegar liquid to allow you to blend.
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Blend well so that the mixture is very smooth.
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Using a fine strainer, strain the remaining vinegar into Pyrex measuring cup.
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Pour the blended pepper mixture back into the sauté pan and slowly stir in the reserved vinegar until you get the desired consistency.
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Whisk well and then taste. Now is the time to adjust your sauce to taste; see the notes below for the different ways to adjust your sauce.
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When you are happy with the taste it’s time to start canning. Pour the sauce into your sterilized jars leaving about ½ inch space from the top.
Time to Taste:
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Place the lid on and then screw the rim on just finger tight.
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Place the jars in the canning pot of boiling water and proof for 20 minutes (at sea level). Note: DO NOT place the jars directly on the bottom of the pot of boiling water, they will crack. You must use a canning pot with a wire rack inside.
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Once proofed remove the jars and place them on a tea towel on your counter to cool. You should hear a popping sound as the jars cool and seal. If a jar does not pop refrigerate and use within 3 days.
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Your sealed jars should be stored in a cool dry place and will keep for 12-18 months.
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Make sure you refrigerate any unused portions after opening your jars.
Notes:
For Taste Adjustments:
Don’t be afraid to add a little more salt if you think it needs it.
If your sauce tastes bitter it might be because your peppers were picked a little too early or were too old. Not to worry, you can add some maple syrup or brown sugar to get rid of the bitterness. Start with a ½ TBSP at a time. Make sure you simmer your sauce for a few minutes so as to make sure the sugar is dissolved.
If you find that it is not quite as hot and spicy as you would like you can add some cayenne pepper powder to your sauce. Start with a ½ tsp at a time. Again make sure you simmer and stir your sauce for a few minutes to make sure that the cayenne powder blended well.
If you find that your sauce is too hot for your tastes you can add some white sugar a 1/2 TBSP at a time. This will help to remove a little of the heat. As mentioned make sure you simmer your sauce so that the sugar dissolves completely.
Nutrition:
