Photo by Melody

Dave's Garden Cookbook: HOT SAUCE


By gardendragon

Category: Canning and Freezing


20 tabasco or serrano chiles, stemmed & cut crosswise into 1/8" slices
3 cloves garlic, sliced
cup thinly sliced onions
teaspoons salt
1 teaspoon vegetable oil
2 cups water
1 cup distilled white vinegar


Combine the peppers, garlic, onions, salt and oil in a non-reactive saucepan over high heat. Saute for 3 minutes. Add the water and continue to cook, stirring often, for about 20 minutes. Remove from heat and allow to steep until mixture comes to room temperature. In a food processor, puree the mixture for 15 seconds, or until smooth. With the food processor running, pour the vinegar through the feed tube in a steady stream. Pour into a sterilized pint jar or bottle and secure with an airtight lid. Refrigerate. Let age at least two weeks before using. Can be stored in the refrigerator up to 6 months. Yield: 2 cups

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