1. Destem the peppers (and, if you wish – as I do – to keep the heat palatable, take out the seeds).
I put the peppers in water to clean them off just a bit, as shown on the right.
For gosh’s sake, don’t touch your eyeball. Your fingers have some jalapeno hot oil on them at this point, and itching your eye is not a good idea! (or you can wear gloves and be completely safe).
2. Put your peppers in the blender.
3. Add vinegar to almost cover the peppers (3/4 should be covered.) Add some salt to taste.
4. Chop, and then liquefy, the peppers.
Note: I also add garlic cloves to this step, which gives the sauce some tangy garlic goodness.
5. Put the mixture in a small saucepan, bring to a boil, and then reduce heat to low.
Simmer until the mixture is at your desired consistency, about an hour or so. Stir occasionally.
6. Cool down in the sauce pan. Add back into the blender, and liquefy to desired consistency.
Be sure to leave the lid ajar in case the hot sauce is still, ahem, hot (you know, temperature hot – not spicy hot).
Pour into a clean jar. I use a cleaned olive oil glass bottle. Don’t put the lid on until the sauce is completely cooled.
Store in the refrigerator, and it will keep for a couple of months.
Note: Please remember to wear gloves and before you put them on rub vaseline into your hands……this burn can go on for days on end believe me……..
