I learned how to make this "Louisiana style hot pepper sauce today" and it is soooo tasty. Starting a batch now. Note that you either want to use all green peppers or all any other color. Mixing red and yellow and orange is pretty, but when you add green to that it turns a brown that's not so appetizing.
- 1 pound fresh peppers, cleaned and stems removed (weighed after destemming)
- 4 cloves garlic (20 g)
- 1 tsp salt (6 g)
- 1 cup white vinegar
Start water bath and heat jars.
Roast peppers on a sheet pan with the garlic at 400 degrees for 20 minutes. (Note: easier to leave skins on garlic until after roasting, then remove.) Peppers should be wilted and just starting to char. Cool and peel garlic.
Puree peppers and garlic with vinegar. Run in batches for longer than you think necessary (8 minutes in a regular blender, less in a Vitamix.) Should be smooth except for seeds.
Put in pan, add salt, and bring to a boil, then simmer for 5 minutes. Ladle into hot jars with 1/2" headspace and water bath process for 20 minutes.
The person who taught me this grew 260 varieties of peppers last year and brought many of them for us to taste. What I learned is that I really like the flavor of scotch bonnets and can take the heat, but a very hot habanero is unpleasant and I will drink a lot of milk to recover.
This sauce is great with chips and probably with lots of other things.
If picking throughout the season, pick & destem the peppers, weigh them and mark that, then roast them, and then they can be frozen.
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