Sweet and smoky garlicky hot sauce
A sweet and smoky garlicky hot sauce featuring ghost peppers, habenero peppers, and jalapeño peppers.
Servings Prep Time
3-4cups 10minutes
Cook Time Passive Time
15minutes 2-4weeks
Servings Prep Time
3-4cups 10minutes
Cook Time Passive Time
15minutes 2-4weeks
Ingredients
Instructions
  1. Wash and dry the peppers.
  2. Wearing gloves, cut the stems off of the peppers, and slice them into rings.
  3. Finely mince the garlic, or grate on a microplane.
  4. Add the peppers to a (small) stainless steel pot, and add vinegar, salt, and garlic.
  5. Cover and bring to a boil.
  6. Once boiling, reduce the heat, and allow to simmer for 10 minutes, until the peppers are softened.
  7. Once the peppers are softened, remove from heat, and allow to cool for a couple of minutes.
  8. Transfer contents to a blender, and blend together. Be careful, blending hot things can be dangerous. You should remove the center of your blender’s lid, and cover the hole with a dish towel.
  9. Once blended, and a the desired consistency is reached, taste the sauce, and add more salt if desired.
  10. If using, Add the liquid smoke. Add it slowly, and taste as you add. It should be subtle, and not overpowering.
  11. Transfer contents to an air tight container, and refrigerate.
Recipe Notes

You can use the sauce right away, but it will be better if you allow the sauce to sit in the fridge for at least 2 weeks before opening it, and using it.

The sauce should last in the fridge for up to 6 months.

If you see mold growing in the sauce, or in the jar, throw it away.  The vinegar should lower the pH enough to prevent bacteria growth, but if the sauce smells off, or looks like it has started to grow things, do not risk it, and throw it away.