Easy Homemade Hot Pepper Sauce
This homemade hot pepper sauce recipe became an instant hit at a family gathering last year. It pairs perfectly with meat dishes and sausages, offering the right balance of spiciness, sweetness, and aroma. The sauce is vibrant, creamy, and an absolute success. After making a small batch as a test, it was so popular that we had to ration it to last until the next hot pepper season. This year, I plan to make four times as much because it makes an excellent gift for anyone who enjoys unique sauces, and it’s a family favorite for enhancing meat dishes like meatballs, barbecue, and more.
You can easily adjust the heat level by varying the ratio of hot peppers to red peppers, but it's important to choose the right kind of peppers to achieve the desired spiciness. After testing different proportions, we've found the perfect balance, which is detailed below.
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Step by step
Step 1
Weigh and wash the peppers for the recipe.
You can adjust the heat level by increasing or decreasing the amount of each type of pepper. We prefer a 1:1 ratio of hot peppers to red peppers for a spicy yet tolerable sauce.
Step 2
Wear waterproof gloves to protect your skin from the hot peppers, then remove all seeds and stems from the peppers.
Cut the peppers into pieces small enough to fit into a mincer or blender.
Step 3
Process the peppers through a meat grinder or use a food processor with the S blade to achieve a consistent texture.
Step 4
Transfer the pepper mixture to a pot and place it on the stove.
Step 5
Once it starts to boil, add 1 kg of sugar, 500 ml of vinegar, and 1 tablespoon of salt. Stir well.
Allow the mixture to reach a boil over high heat, then reduce the heat and let it simmer for 1 hour.
Step 6
After an hour, blend the sauce with an immersion blender until it reaches a relatively uniform consistency.
You can pour the sauce into clean, sterilized jars at this stage, but for a finer texture, proceed with the next steps.
Step 7
Continue to simmer the sauce for an additional 30-60 minutes on low heat, stirring occasionally.
Step 8
After this time, blend the sauce again with the immersion blender until you achieve a smooth, creamy consistency.
Step 9
Boil the sauce for a final 5 minutes, then pour it hot into clean, dry jars. Seal the jars with lids and allow them to cool completely.
Once sealed, this chili sauce can be stored in the pantry for 2-3 years.
Enjoy your homemade hot pepper sauce!
Quantity:
3500 g
Prep time:
120 min
Difficulty:
intermediate
Ready in:
240 min
Publish date:
