Thanks to the fruits of my labor, or in this case the peppers, my pantry shelves are nicely stocked with delicious hot sauce.
Kathy’s Hot sauce recipe
1 cup bell peppers (more bell peppers make a milder hot sauce, less makes a hotter sauce)
7 jalapeño, roasted and seeded
7 cayenne peppers, roasted and seeded
5 hot banana peppers, seeded
16 oz. tomato purée
1/2 yellow onion
1-2 cloves garlic
2 Tablespoon salt
6 Tablespoon cider vinegar
1 Tablespoon crushed red pepper flakes
heavy splash of bourbon
protective wear (hot peppers are HOT)
Sterilize jars and lids
Halve and seed the jalapeño and cayenne then roast, skin up, until tender in a 350 degree oven
Seed the remaining peppers
Place all ingredients, except Bourbon, into a blender and blend until all large chunks are gone (add water sparingly if necessary for blending).
Bring to a simmer in a sauce pan stir in a healthy splash of bourbon and remove from heat.
Ladle hot sauce into hot sterile jars and place on lids (let stand undisturbed until cool and the lids have sealed.