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Cayenne Hot Sauce

Matt2979

Matt2979

My dawg has the bluuues.
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I don't think this is very hot, but I also like heat. Tastes may vary. I added a little heat to mine and I still do not believe it to be TOO much hotter than Texas Pete, but (IMO) it tastes much better.

3 cups water
2 cups vinegar
1 tbsp Kosher salt
1 tsp Kosher salt (not a misprint--really 1 of each)
2 cloves garlic, minced
1/2 large onion, chopped
3 carrots, skinned and chopped into big pieces
Approx 18 large cayenne peppers, only cut off the tops/stems
Pectin (1 pouch of liquid--I used "Certo")

Add all ingredients to the pot, except for the pectin. I was a few peppers short so I threw in a couple of golden cayenne (much hotter than my red/green ones). Tweak this to meet your own heat requirements.

Bring the mix to a boil and simmer for about 45 minutes to an hour. Carefully blend the ingredients until as liquefied as possible (I used a blender, but an immersion blender could be used, instead). Pour thru a sieve to catch any little pieces that remain. I put the sauce back into a pot, brought it back to a simmer and then added the pectin. I let it simmer for just another minute and then turned off the heat. Honestly, I couldn't tell that it thickened up much at all.

Because there is so much vinegar, a jar should stay good in the fridge for about a year. I still went ahead and canned a few jars. Nice to keep some in the pantry, but they make good gifts, too.
 
Makes my mouth water just reading the recipe, Matt.

I do think (for my tastes), I'd reduce the vinegar a bit and add some white or brown sugar. I do love me some sweet heet.
It wouldn't need to last an entire year in my house, cause I "put that s*** on everything", lol.

PS ... my birthday is next month. We're not terribly far from one another. I mean, you said it yourself, "they make good gifts." :D
 
LOL, Laura! I put that :censored: on everything, too!! And if you're ever on this side of town, I'd be happy to let you try it out for your birthday! :D

Yes, white vinegar is what I used. Not sure how well apple cider would do in this.

I'm happy with how this batch turned out and will be using some on my ribs this evening. But I'm also looking forward to making some HOT sauce, if my "good" peppers produce enough before it gets cold (got a late start on the hot ones).
 
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