re: 2020 Garden Thread

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I have habaneros everywhere and would like to make a hot sauce with them. Pretty easy?

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That's my go-to pepper for making hot sauces and pepper jelly.

This is how I make my hot sauce and it's a hit with the folks I give it to that can handle the heat.

I wash the peppers and cut off any green stem pieces but do not remove the seeds or pith.

I'll put around 30 habs in the blender
Add 1 large onion chopped
4-5 cloves garlic
1/4 cup salt
1 tsp. mustard powder
Approximately 2 cups vinegar
Juice from one lemon

Puree this until all ingredients are in an almost liquid form but no large pieces.

Pour the sauce into a pan on the stove and bring to a boil and let it simmer for around 15 minutes or so.

In the meantime, get canning jars ready and after 15 minutes on a low boil, pour the hot sauce into the jars. Cap them with the sealing lids and tighten down the screw on rings. Let this cool and the jars should form a vacuum and suck the lid down tightly. This can be stored in a pantry if a vacuum is formed, if not use it like any hot sauce. It does not have to be refrigerated and can be left in a shaker bottle on the countertop.