Hot Sauce 2017

Some like it hot, some like it extra hot!!  Here’s our 2017 recipe for hot sauce!  It goes without saying, use as many ingredients as possible.




5lb mixed hot peppers
110 grams habañero peppers
2 medium onions rough chopped
12 cloves garlic peeled
2 400ml cans fire roasted tomatoes
1 cup apple cider vinegar
1/2 white vinegar
1 cup water
1 cup brown sugar
2 table spoons chill powder
2 table spoons molasses
4 table spoons tamari
1 table spoon liquid hickory smoke
1/3 cup BBQ sauce


Halve the peppers and scoop out the seeds and membranes (wear gloves if you don’t want burning hands!!), keep some seeds for extra spiciness, toss with onions and garlic and put on medium high grill on tin foil so you don’t lose any of those precious gems.  Add the rest of the ingredients to a large stock pot along with the roasted peppers.  Bring to a boil and simmer for 40 minutes then puree with and immersion (stick) blender.  Enjoy on EVERYTHING!  We got 6.5 pints from our batch.



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