The other day I was watching the Food Network with the show Heat Seekers and I was thinking, I haven’t made hot sauce in absolute years. I used to collect hot sauces. The ones I remember the best were Dave’s Insanity Sauce when it had just come out after being banned from the hot sauce competition, one called Liquid Stoopid and this Jamacian Hot Sauce that was made with Scotch Bonnett peppers. I ended up having my gall bladder taken out because of it and I still ate it-LOL. Well, not since I grew some Cayenne’s and Habanero’s which was absolutely years ago did I attempt to make hot sauce, so I decided to try it-lol.
So, I had pickled Serrano’s from my garden and dried ones and so with the dried ones I soaked them and I didn’t realize at first that I would have to soak them for hours. The pickled ones in my fridge of course were easier but I removed them from the brine and took off the tops. I saved all of the tops from both dried and fresh and then dried them in the oven for a few hours on low to use as a natural dog barrier with my neighbor this spring/summer. Anyway, after finally soaking them overnight, I used a hand blender and added a little vinegar, a little water, some garlic/onion powder and bottled mustard because the Jamacian one I had made with Scotch Bonnett’s had mustard in it and I thought it would add a little more flavor to it. This wasn’t a recipe, I just added a little of this and that. And what I have after grinding it down is a nice hot sauce with still tiny chunks of peppers and good flavor. I can add it to anything and that’s great.
After looking at the seed catalogs that have been sent to me, I think I’m gonna invest in the ghost pepper and a few other peppers and experiment on making some hot sauces again. I was disappointed that most of my neighbor’s and other’s I knew did not like hot peppers. I LOVE THEM and so this will be a way for me to use them and I will still dry some. But next time you have some hot peppers, think about making your own hot sauce too.
