Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
Some-Like-It-Hot Sauce
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- #57448
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
2 pounds of your favorite fresh hot peppers (You can use a single variety or mix them)
3 cups distilled white vinegar (5% acidity)
2 teaspoons pickling salt*
directions
Wearing disposable, powder free, latex, protective gloves, cut the peppers in half, remove and discard the membranes and seeds.
Using a food processor, finely chop the peppers and put them in a large pot.
Add the vinegar and salt.
Simmer gently for 5 minutes over medium heat. (Open all the doors and windows and turn your stove's vent fan on "high"!)
Using a wide mouth plastic funnel, ladle the mixture into a large heatproof sterilized glass jar or several small heatproof sterilized glass jars with non-corrosive lids.
Store the bottles in a cool dark place for one year.
When you are ready to make your sauce, force the pepper mixture through a food mill fitted with the small disk to remove the pepper skins and any seeds. Using a small mouth plastic funnel, ladle the sauce in small sterilized glass jars or bottles.
It will keep indefinitely in your refrigerator.
Victoria's Notes: *You can find pickling salt at your supermarket in the spice aisle or in the canning supplies section of most major discount stores.
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nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
September 9, 2013
Used a combo of hatch and jalapenos. I think I'll experiment with other peppers and ratios to get it just the right "heat" level.