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Hot Pepper Sauce


  • 1 pound red bell peppers approximately
  • 6 habanero peppers approximately
  • 4 cups white vinegar approximately
  • 2 tbsp kosher salt approximately


  • Wash the peppers, done your gloves, then cut the stem and cores from the peppers. Coarsely chop and put in a medium sized, non-reactive pot. Removing as many seeds as you can will reduce the heat factor, or leave them all in.
  • Pour vinegar over the peppers, making sure they are covered. Add more if needed. Add salt and stir.
  • Bring to boil over medium high heat, stirring every couple of minutes. Let boil for a couple minutes before turning off heat and removing from burner.
  • Using either an immersion blender or by carefully transferring a blender or food processor, blend to a "paste" consistency.
  • Pour mixture to a heat safe container such as a quart sized canning jar. Cover with a paper towel, clean dish towel or similar, using a rubber band or string to secure in place and put jar or jars in a secure place and let stand 3 days at room temperature.
  • Blend contents again to try and break down any remaining larger pieces of pepper, then strain through a mesh colander or sieve to remove as much of the solids as desired.
  • Bottle as is and store in fridge, or reduce to a thicker sauce by placing in a small crock pot on its lowest setting, uncovered, until desired consistency.