Makes About 3 Cups
20 Hot Peppers, Rinsed, Stems Off And Cut Into Pieces (I used 1 Carolina Reaper, 3 Red Jalapeños, 6 Red Habaneros, 10 Red Cayenne Peppers)
1 Large Spanish Onion, Cut into Chunks
4 Garlic Cloves, Smashed
1 Teaspoon Coarse Sea Salt
2 Cups Water
1 Cup Red Wine Vinegar
In a saucepan combine all the ingredients, cover with a lid and bring to a boil. Turn the heat down and simmer the mixture for 30 minutes without removing the lid. Remove from the heat and bring the room temperature. Keep the lid on until cooled.
Drain the pepper mixture and set the liquid aside. Place the pepper mixture in a food processor fitted with the steel blade. Add ½ cup of the liquid and puree the mixture until it is completely smooth. With the motor running add half of the remaining liquid in a slow and steady stream through the feed tube and process until incorporated.
Strain the sauce through a fine mesh strained. Store in bottles and refrigerate. It is best to let it sit in the refrigerator for a week or more before using to give the Hot Sauce time to infuse its flavor. The Hot Sauce will last for months in the refrigerator. Shake it well before each use.
Hints and Tips: I like my Hot Sauce just a little thicker than Tabasco Sauce. If you like yours thicker add the amount of liquid you like.
ALWAYS wear rubber gloves when making this Hot Sauce. No exceptions.
Make the sauce in a well-ventilated area. Keeping the lid on will help to hold the fumes down.
My recipe is super hot and if you want it milder don’t use the Caroline Reaper. It is the hottest pepper on the planet.
