Some may not see this as a true hot sauce, especially if one does not blend it which I think is entirely optional. I personally think it adds a great amount of heat and chile flavor along with the needed zip from the vinegar that you find in many well known bottled hot sauces that you all are very aware of. It can be used in any application where you may use tobassco or crystal style hot sauces.

This condiment was inspired by getting to much of a good thing in last years crop. To those that can garden each and every year with consistency in their crops, I salute you. In previous years my pepper plants have been somewhat disappointing. Trying to think ahead last year and compensate for what i predicted our garden would do this year I went ahead and cut back on the number of squash plants, planted the same number of tomato plants, cut back on the beans, added more cucumbers, and of course added more chile peppers. Go figure that you never can really know what you are going to get. Most other factors in my garden is fantastic, great soil, natural amendments, proper watering, good sun, few pests, you name it. Yet it seems every so often mother nature just has to point and laugh at you. I hardly got any squash at all last year, my beans were lacking, the tomatoes turned out ok, the cucumbers went crazy and of course the peppers – the peppers went wild and we had loads more than we ever planned on. Well more than we ever would use during the season. More than we expected even with our normal routine of drying some for our kitchen spices as well. Oh did I mention on the hot peppers actually grew. The bell peppers and other more mild peppers were flops last year. Suppose that is what can keep gardening interesting for some and can make others just give up, I personally am up for the challenge each year.

Jar of hot pepper sauce.

Hot pepper sauce

• Cleaned or sterilized mason jar with lid.
• 2 cups small chile peppers. – You can substitute sliced chile peppers.
• 2 cups cider vinegar.
• 2 teaspoons salt.
• 2 teaspoons sugar.

Fill your jar with your washed off and dried off chile peppers, leaving about 1 inch from the stop in space. Bring the vinegar, salt, and sugar to a boil in a small saucepan over medium heat until salt and sugar are dissolved (approx 3 minutes). Remove mixture from the heat and let stand for 5 minutes. Pour the hot mixture over the peppers in the jar. Cover and chill at least 4 weeks. Store in refrigerator.
Note: Longer it sits, the hotter it will get. I have blended this before after it has sat for a month, however I like it just fine as is and do not find the need to blend it personally.

*Please note this recipe was actually made at the end of summer 08.

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