you need 12 peppers.
I have: It will be bright green
green cherry hots
jalepeno
hungarian wax
the ingerdients:
12 peppers chopped
1 clove of garlic
1 small tomato diced or chopped
1/2 cup apple cider vinegar
1 tsp. salt
1 tsp sugar
directions
1. Chop the peppers into little circular pieces (like you would cut a carrot into circular pieces) make sure you cut the tops off. leave the seeds with the peppers.
2. Peel the garlic and take 1 section.
3. Cut or dice the tomato (if it is a large tomato only use half)
4. Put the peppers, tomato, and garlic into a pan or pot. DO NOT TURN ON THE HEAT YET!
5. Add the apple cider vinegar into the pan and start the heat.
6. You need to brown the peppers, tomato, and garlic. or cook until tender.
7. Once browned and/or tender puree mixture in a blender. make sure everything is chopped and turned into a liquid.
8. Add more apple cider vinegar so the mixture is like a heavy cream.
9. Once the hot sauce is the right consistancy, pour into a sauce pan or pot (it can be the same pot that you browned the peppers, tomato, and garlic in) bring to a boil
10. Pour into sterilized mason jars and seal the top.
11. Refrigerate after opening.
*For a hotter sauce use Habanero peppers
* for a more mild hot sauce remove the seeds from the peppers.
I have: It will be bright green
green cherry hots
jalepeno
hungarian wax
the ingerdients:
12 peppers chopped
1 clove of garlic
1 small tomato diced or chopped
1/2 cup apple cider vinegar
1 tsp. salt
1 tsp sugar
directions
1. Chop the peppers into little circular pieces (like you would cut a carrot into circular pieces) make sure you cut the tops off. leave the seeds with the peppers.
2. Peel the garlic and take 1 section.
3. Cut or dice the tomato (if it is a large tomato only use half)
4. Put the peppers, tomato, and garlic into a pan or pot. DO NOT TURN ON THE HEAT YET!
5. Add the apple cider vinegar into the pan and start the heat.
6. You need to brown the peppers, tomato, and garlic. or cook until tender.
7. Once browned and/or tender puree mixture in a blender. make sure everything is chopped and turned into a liquid.
8. Add more apple cider vinegar so the mixture is like a heavy cream.
9. Once the hot sauce is the right consistancy, pour into a sauce pan or pot (it can be the same pot that you browned the peppers, tomato, and garlic in) bring to a boil
10. Pour into sterilized mason jars and seal the top.
11. Refrigerate after opening.
*For a hotter sauce use Habanero peppers
* for a more mild hot sauce remove the seeds from the peppers.
