I have my deck garden and plant a few different hot pepper plants for my son. He loves spicy foods. Habenaros and Jalapeños love the location on my deck and grow like crazy. I can have 100+ in one season. The thing is, I can NEVER eat that many. So I instead of buying hot sauce, I make a mash that lasts a while, since it is like pickling. And you can also freeze it in smaller portions to use at later dates.
When using the peppers, you can decide how hot you want it. Keep the seeds and membranes for maximum heat, or trim the peppers and throw them away. You can also do some with seeds and membrane and clean the rest. Your call. You can use any peppers you have, it does not have to be Habenaros and Jalapeños.
This recipe takes seconds to make (unless you are trimming off the seeds and membranes). And you will need a food processor or blender, if you do not have either, then you will have to dice the peppers and other ingredients as fine as you can.
15 – 24 habenaros, prepped as you prefer
3 – 10 jalapeños, prepped as you prefer
1 small green pepper or 1/2 of a large one, seeds removed and roughly chopped
1/4 of a large red onion, roughly chopped
4 med cloves garlic, peeled
2 – 3 TBS vinegar (cider, white, red or white wine, – use what you like)
1 – 2 tsp of salt
Put all in a food processor and blend on high until you have a pulpy liquid-ish mash.
Taste it. Does it need more vinegar? More salt? Add what you think it needs.
Store it in a glass jar and use a tsp or so as needed.
Ideas, Add to :
- Fish, chicken, beef as an enhancement
- Combine with herbs and use as a chimichurri
- Batters for coating chicken, fish, etc…
- Mix with melted butter and brush on corn on the cob or over veggies
- Spice up your condiments: Mayo, Ketchup, Mustard, BBQ Sauce
- Spice up your burgers, add to your burger, meatloaf or meatball mix