Recipe by Aroostook
A great way to use up extra hot peppers!
Top Review by ChefDebs
Not for the faint hearted; this packs plenty of punch..i have so many cayenne peppers in my garden that i thought this would be a great way to enjoy them through the winter months. I omitted the horseradish and added a little more sugar.Then put my jars in a hot water bath for 30 mins to seal.DH loves spicy food and on tasting this, Raised his eyebrows up to his hat line, and stated that he would be slathering this on a multitude of foods. I have been buying Sambal Oelek to spice up foods, but this is so similar, as to be a clone. thanks for a great recipe ( I only hope i have made enough for the winter ( I tripled the ingredients)
- 3 cups hot peppers
- 1 tablespoon minced garlic
- 1 cup cider vinegar
- 1 teaspoon salt
- 2 teaspoons sugar
- 2 teaspoons prepared horseradish (optional)
Directions See How It's Made
- Cut stems from washed peppers (leave in the seeds).
- In a medium sauce pan, simmer peppers, horseradish and garlic in the vinegar until tender.
- Place in a blender with the salt and sugar.
- Set blender on liquify and puree.
- Dilute with more vinegar if you want the sauce thinner.
- Taste for salt and sugar and add more to taste.
- Pour into a hot, sterilized jars to within a 1/2 inch of the rim.
- Insert a sterlizied knife around the inside of the bottle to release air bubbles.
- Wipe clean and seal with a scalded top.
- Store in the refrigerator.