Gluten-Free Hot Sauce Recipe
I apparently do not have a green thumb.
Every year I am optimistic – this will be the year my garden flourishes. I buy the right soil, healthy plants, organic fertilizer. I even had a raised garden bed built.
And every year I am once again sadly disappointed. I think I am the only person on planet Earth who can’t grow zucchini! I had a zucchini plant once, it looked like it was going to be fruitful, I had high hopes! And then it imploded. I think my zucchini plant committed suicide. Just one more reason I will never be like Martha Stewart.
The one thing I can grow is peppers. Jalapeño, Fresno, Anaheim, Serrano – you name the pepper, it seems I can grow it. I wonder if that says something about my personality? I have decided not to dwell too much on that. And instead decided to make my own signature hot sauce to enjoy and share with friends and family.
This hot sauce makes a nice little hostess gift for barbecues and summer gatherings.
The thing about making something like hot sauce from scratch (aside from it makes you super cool with your friends and impresses the heck out of them) is that you can control the heat. Want really fiery hot sauce? Add more jalapeños – you can even use all jalapeños or cayenne peppers or throw in a Scotch Bonnet pepper. Want less heat? Use red Anaheim chilis, leave out the jalapeños in this recipe and take out the seeds and veins.
This recipe is perfect for me – spicy, fruity, and this almost imperceptible hint of sweetness from the honey. I also like using Marukan Organic Rice Vinegar – it has a milder acidity and is less sour than distilled vinegar.
As a caution, whenever working with peppers, it is a very good idea to wear gloves and be careful never to get your hands close to your eyes and mouth.
- 20 red Anaheim peppers
- 2 jalapeño peppers
- 4 cloves garlic , peeled
- 1 ½ cups Marukan Organic Rice Vinegar
- ½ teaspoon kosher or fine sea salt
- 2 tablespoons organic honey
Wash the peppers and cut the tops off. Cut the peppers in half. Place in a medium saucepan along with the garlic, vinegar, and salt. Bring to a boil. Cover the pan, reduce the heat, and let boil very gently for 20 minutes or until the peppers and garlic cloves are very soft.
Pour the mixture into a blender. Remove the small plastic cap from the lid and cover with several layers of paper towels. Start the blender on low and gradually increase to high. Continue to blend on high until all the seeds are pulverized and the sauce is thickened, about 2 minutes. Add the honey and blend well.
Store covered in the refrigerator.
Please note, the nutrition facts label for this recipe is calculated for the full pint.
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