Today I picked 27 jalapeños, 25 tai hot chili’s and 3 serrano peppers. This is just the beginning of hot pepper season in my garden, let the hot sauce making begin! I like cayenne peppers best for hot sauce, but they’re not ready yet. This is my first attempt at a green sauce, it turned out really good, and really hot.
Here is what you need:
Peppers (mix it up, play with flavors and spice levels), roasted
Roasted garlic (I have a lot of elephant garlic so I used 3 cloves, it’s more mild than regular garlic so I also added some granulated garlic)
You can use a blender or a deep bowl and an immersion blender. I think the immersion blender does a better job pulverizing the seeds and skins. Toss in your garlic, salt and granulated garlic if you please. Pull the tops off the peppers and throw them in. Add enough liquid to just cover everything. I use about 1 part vinegar to 2 parts water. Hot sauce is very customizable so just start blending and add more of what you like as you go. Add more vinegar or water if it needs more liquid, taste it after you have it pretty well blended then play with the flavors, adding more garlic, salt or vinegar. Mine was rough to taste as I went because it was so hot, but I toned it down a bit with a little more liquid and salt.
Bottle it, refrigerate it.
It will stay good in the refrigerator for a long time. I’ve never had it go bad, but hot sauce really doesn’t last long in my house.