- About 1/4 pound of chili peppers(ideally a mixture of green yellow, orange and red-ripe.You will only find the habanero's in yellow, and orange.)
- 1 cup Spanish sherry vinegar
- 1tbs packed light brown sugar
- 1tbs soy sauce
- 1 tbs kosher salt
- 2-cup non reactive container( a glass bottle with a shaker top would be ideal, or use a restaurant type squeeze bottle
For the purposes of this recipe it is totally up to you how hot you want this sauce to taste. You may use one variety of chili pepper or you can mix and match to taste. That’s what makes this so much fun! I recommend that you start with either or a combination of Jalapeno ( varies widely in heat..so taste before using), Serrano,(great heat, could be the perfect choice), or Habanero, the second hottest chili pepper in the world (use only if you want real hot, hot, hot, sauce). By the way the hottest chili pepper in the world comes from India and is called the “ghost pepper”. Don’t even think about messing with this thing. Just ask yourself why they call it a “ghost pepper”. This recipe is not shelf stable and should be refrigerated after the curing period of 48 hours.
Very Sherry Hot Sauce:
- Stem the chili’s and cut in half lengthwise.
- Add to your container, along with the vinegar, sugar, salt and soy sauce.
- Shake to dissolve sugar, and salt..
- Cover and let stand at room temperature for 48 hours before using.
- Store in refrigerator
The great thing about this recipe is that you can experiment with it until it’s to your liking!
Note: There are many variations to hot sauce. You could use plain white vinegar which is the base for many store brought hot sauces and you could also puree the peppers to make a thicker sauce. Experiment and have a good time.