HOT PEPPER SAUCE

I always grow an abundance of peppers in several varieties.  This year I have banana peppers, jalapeno peppers, green and red bell peppers and fajita bell peppers.   The combination of all these peppers makes a fabulous hot sauce and salsa.  You can make it as hot or as mild as you like it.  

For a really hot sauce, leave some seeds on the jalapeno peppers or try adding some Serranos, Pequin, or Habanero peppers.  For a medium sauce, no seeds needed.  Just make sure you have enough jalapeno peppers in the mix to give it a little heat.  And for a more mild sauce, use less jalapeno peppers and more banana and bell peppers.

Ingredients:

1/2 to 2 lbs of peppers

1 clove of garlic
1/2 large onion

16 oz can of tomato sauce
1 tbsp vinegar
1 tbsp crushed red peppers
2 tsp salt

         
Two cans of tomato sauce are pictured below, but only one can is needed.

Directions:
Chop and de-seed peppers and onion. Make sure to wear gloves when de-seeding the peppers.  You will regret if you don't!  Add to food processor along with garlic clove.  Pulse till well chopped.

Add tomato sauce, pepper flakes, salt and pulse till combined well.

Pour into a sauce pan and bring to a simmer.  Then add vinegar.  Let simmer 10 minutes. 

Let sauce cool and put in jars and store in the refrigerator. Enjoy hot sauce with tortilla chips, on fish with a little lemon juice, in breakfast burritos or on anything that needs a little kick.  
This a staple on football sundays in my house and when I cook fish. We aren't big seafood eaters but this sauce makes fish taste great!

As you can see the second jar already has a little less in it.  My husband could not wait till it cooled off to enjoy the hot sauce with some chips.  He is my handsome taste tester!