I really like Frank’s Red Hot sauce. Its a cayenne pepper sauce, more flavor than heat. I am actually a wimp when it comes to hot things. I like the flavor but the heat sends me cryin’. But… being the “I gotta try everything at least once” kind of person I am, this year I decided to try my hand at making hot sauce. I don’t expect it to be Frank’s but am hopeful it will be edible and wont require a trip to the ER to replace my lips.

This recipe is a combination of several I have found at various places on the net. I’ve not tried it yet so I can’t vouch for the outcome.

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Hot Sauce

1 1/2 – 2 lb mixed chilis (I used aprox 60% green pepperoncini, 25% red cayenne, 10% green anaheim, and 5% green jalepeno)
1 qt canning jar
1 cup water
1 cup vinegar
3 tbs canning salt
2 pair gloves

Wear gloves. I actually had to change into a second pair of gloves mid recipe as I started feeling the heat through the first pair. My right thumb is burning as I write this.

Wash and seed the peppers. I also removed as much of the membrane that attaches the seed to the pepper. I go for flavor more than heat. If you like it hotter leave the seeds and membrane. Chop in a food processor.
Mix chopped peppers with salt thoroughly. Combine vinegar and water, set aside. Place peppers in jar, cover with vinegar and water solution. Cap and keep in a dark place for as long as you can stand it. (some people recommend 4-7 years. I’ll do good to let mine sit for a couple of months) At the end of the ferment, strain and bottle. Some people recommend cooking before or after the ferment. I may try cooking half after the ferment just to see if there is a difference.

I’ll post the results several months from now unless it rots between now and then. Oh what a lovely thought THAT is.
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