This is the third year I have made this Hot Sauce. The first year I used only Habaneros and the sauce was so hot that only the wife of the Syrian family we hosted would eat it.. I still have about a cup and it has mellowed out. Last year's sauce, even though I also used a pound of hot Habanero Peppers, it lacked favourite and heat. This is the second batch I made this year as the first time, there was no Habaneros only Jalpeno Peppers. I came across this beauties, a couple of days ago and decide to make another batch.
Hot Sauce
- 1 lb Hot peppers
- 3-4 garlic cloves
- 2 T honey, sugar
Pulse hot chilies in Food Processor
Add honey
Transfer to sterilized jar
Add brine and stir well
- Brine; 1 1/4 c water mixed with 2 teaspoon of pickling salt
Keep at room temperature, loosen lid
Stir every day
On the fourth day, add
- 1/4 c cider vinegar
Let mixture sit for 2- 6 weeks, the longer it sits the better the flavour
Store in Refrigerator when ready
The hot sauce last indefinitely
