We’ve Got Lots of Hot Peppers, So Make Your Own Tabasco

It’s not at all hard to make hot pepper sauce. There are an infinite number of recipes around, but this one is simple and effective. One thing, you need to make it now to have it ready for hot wings or other spicy foods in the new year—aging the pepper sauce is necessary to “mellow” the fire.

It keeps well, too. I made a batch of this last year and I’m still using it (a little goes a long way). So, if there are still a couple of baskets of chile and jalapeno peppers for the taking at pickup this Saturday, consider taking a bagful to make your own Tabasco sauce. We can call it, hmm, “Price Hell Sauce” . . .

Basic Hot Pepper Sauce
1 ½ cups distilled white vinegar
1 lb cayenne or jalapeno peppers, seeded and chopped
2 tsps. salt

Put the vinegar, salt, and chopped peppers in a saucepan and bring to a boil, then lower heat and simmer for at least 5 minutes or up to 15 minutes. Let cool, process in a food processor, and store in a glass bottle with an airtight lid. Put the bottle in a dark cabinet and let age at least 3 months. Strain when ready to use.