Simple and Personalized Homemade Hot Sauce

Making your own homemade hot sauce is easy and healthy, and it’s a great way to control the heat based on your tolerance.  Generally, it can be difficult to find a store bought brand that suits your personal liking or tolerance.  They are either too hot or not hot enough. When you make homemade hot pepper sauce, you have complete control over the heat level, now that's personalized.

There are many different peppers that offer different tastes and levels of heat. This recipe calls for hot chili peppers which are of medium heat and habanero peppers which are of high heat. Select the type of peppers you enjoy and the amount of peppers to control the heat. Have fun experimenting each time you make it.

  • 1 cup onion, chopped
  • 3 cups tomatoes, chopped
  • 3 cloves garlic, minced
  • 3 T extra virgin olive oil
  • 2 hot chili peppers, chopped
  • 4 habanero peppers, chopped (optional: remove seeds and pith to reduce heat)
  • 1 cup of white vinegar
  • 1 t sea salt
  • 2 t organic sugar or agave syrup

Sauté onion, garlic and peppers in olive oil until soft. Add tomatoes, vinegar, salt and sugar. Cook for 1 hour, stirring often. Place sauce into a blender and puree, then press through a food mill or sieve, removing the solids. Place sauce back into the sauce pan and continue to simmer for another hour.

Place in hot sterilized jars, leaving ¼ inch headspace. Seal with sterilized lids and bands. Process in canner for 15 minutes. Allow to cool completely (24 hours) before checking for a proper seal.

Note: The inner section where most of the pith (and seeds) are located is the hottest part of the pepper.

Adding hot sauce to a dish really adds some zing. When it’s homemade and specifically made to your own personal heat tolerance, it’s delicious, healthy and truly personalized.

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