If your home garden is presenting you with lots of hot pepper then you can make your own hot sauce. The process will surely be quite fun and yummy. Varieties of hot chillies can be used in making homemade hot sauce and the combination of pepper and seasoning is just never-ending and delicious.
The basics starting of making the hot sauce is to ferment hot pepper prior to blending them into a sauce and after that mixing them with vinegar.
There are other seasonings in many hot sauces like onions, garlic, and many other seasonings such as coriander, cumin, mustard seeds, etc.
But if you're wishing for a clean heat with pepper's fruity flavour come through or for a hot sauce with well-seasoned, this recipe is just apt for you. With this easy recipe, you can get to relish the delicious hot sauce.
The hot chilli pepper:
You could either prepare it with red or orange ripe chillies or the green one. The difference would be the colour, heat level, flavour, and sweetness. You can make hot sauce with home garden chillies and also with hot peppers which taste out of the world.
Different chillies have different water content. Some are fleshier and contain more water, while some have thinner skins. Some peppers contain more seeds and others are hollow. And for this reason, the hot sauce will depend on whether it will turn thinner or thicker. If you want a thinner sauce then just strain out the pulpy texture and if you want to be thick then leave the pulp. With this method, you can use any hot chilli pepper.
Simple homemade recipe for the hot sauce:
First of all in a food processor add some hot pepper, salt, garlic, and water and finely chop it so that it becomes thick and pulpy salsa. Now into a glass jar transfer the mixture and cover it with a cheesecloth and tie it with a rubber band around the lid. For fermentation let it aside for twenty-four hours and then stir in the vinegar and then let it ferment for a week with the covered cloth.
After that transfer the mixture to a blender and blend until smooth. If you're willing to have a thinner sauce then strains the sauce through a fine-mesh strainer. You can also run it with a cheesecloth-lined strainer to remove all pulp and squeeze the liquid out properly. If you want to keep the pulp, just add more water to thin it out the desired consistency while you're blending.
If you can't bear spice then you can make it a bit sweeter by adding sugar to the final step or you could add carrots and onions to balance the sweetness.
For mild to medium, use cherry bomb peppers, banana peppers, jalapeños.
For medium to hot, use Thai chillies, cayenne peppers, fish peppers.
For hot to more, use scotch bonnet, ghost peppers, habanero.