My pepper plants have been putting out a lot of peppers so I decided to make some homemade hot sauce!
I have both hot Apaches and a milder Pompeii peppers growing in my herb garden. The Apaches are small peppers that are a little hotter than Cayenne (and are from the same family). The Pompeii peppers is a larger sweet pepper, but I have noticed that mine have some mild heat to them when they turn red.
Apaches and Pompeii pepper from my garden.
First you need to roughly chop your peppers.
I also added some garlic and a shallot.
Making the hot sauce itself is actually pretty easy. You basically boil your chopped pepper mixture in vinegar and water with sugar and salt, then puree. There are some pretty strong pepper and vinegar fumes released when you boil the peppers, so make sure your stove area is well ventilated or fix this outside.
Then Push pepper mixture through a sieve to get rid of the seeds and skins, then bottle.
I used basically 3 cups of chopped peppers, 1/2 a cup of vinegar, 1 cup of water, a couple of tablespoons of sugar and a tablespoon of salt. I also added some garlic and a shallot.
This batch came out tasting very much like a very hot Sriracha sauce with the garlic and sugar flavors I added. Sort of what I was going for after making that Sriracha ketchup last week. Very tasty!
I have more step-by-step pictures on my blog here.http://www.dfw.com/2013/07/12/809588/weekend-chef-homemade-hot-sauce.html