Hot Red Chile Pepper Sauce
"This recipe originated in the caribbean. It is not for the meek. Be careful handling the peppers. Wear rubber gloves and keep your hands away from your eyes! Move over Tobasco!"
photo by cchweinle
- Ready In:
- 14mins
- Ingredients:
- 7
- Yields:
-
3 cups
ingredients
- 24 small hot red peppers, seeded and sliced lengthwise
- 2 medium onions, chopped
- 2 garlic cloves, halved
- 1 tablespoon dry mustard
- 2 teaspoons salt
- 2 whole cloves
- 1 1⁄2 cups white vinegar
directions
- Combine hot peppers, onions and garlic in the bowl of a food processor or blender and puree.
- Add dry mustard, salt, cloves and vinegar and combine.
- Transfer to a small nonaluminum saucepan and simmer over medium low heat 3 to 4 minutes.
- Pour into warm sterilized jars and seal.
Questions & Replies
-
I want to make it a little milder, to make some chili lime sauce but I don't want something super spicy -
Do you can the jars of sauce? If so, how long? Or do you freeze the sauce? I'm reading only that the final step says "pour into sterilized jars and seal". -
why the 2 cloves? -
How long does it keep for in a jar?
Reviews
-
Awesome recipe! It’s delicious! I did add a few Tablespoons of sugar. So yummy! -
Great sauce , tried it on my curry chicken and chick peas and it gave them both the extra kick I was looking for . -
Wow this is awesome! I used three different kinds of peppers for this. My grandson (15) who has been eating hot sauce since he was 3...yes 3..loves to eat this on poached eggs. Thanks for sharing this. -
Great recipe. I used the chili petine peppers that grow wild here in south Texas. The sauce has a real "kick" but not a burn that lingers. I will make this again soon.
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GREAT SAUCE!!!! Easy to make, and great to taste. Not hot enough to burn your taste buds off but a good kick in the pants sauce! I will be making it for all my friends this summer with the hot peppers from my garden!!
RECIPE SUBMITTED BY
Normaone
Yosemite National Park, 0
