Homemade Cayenne Pepper Sauce, more flavorful than store-bought with fresh cayenne peppers, jalapenos, hot cherry peppers and garlic, so easy to make!
Oh my gosh! I just realized this is my first new recipe in over a month. I knew it had been awhile, just not quite that long. We just spent the last month having our house painted, room by room. This house was built eight years and we moved in with only primer on the walls. Over the years I would tell my husband we need to paint at least a few times a year, but the only room that was ever painted was Amanda’s before she was born. Eight years later, and he hires his cousin and her boyfriend to do it. The whole process was basically like moving, cleaning out rooms, moving furniture, throwing out garbage, donating toys and clothes. I will NEVER do that again!! They finally finished on Sunday, and I’m back to work!
Reality check- I made this Homemade Cayenne Pepper Sauce weeks ago. It will keep in the refrigerator for months, you just need to shake or stir it well before using. The vinegar separates a lot more here than with homemade. I used mostly fresh cayenne peppers that we grew in the garden this year, along with a few jalapeños and hot cherry peppers, and a few cloves of garlic to add even more flavor.
Homemade Cayenne Pepper Sauce
Since I made it, I’ve used it on chicken wings, put a few drops in tomato juice, gave some away to a hot sauce loving friend, and had my husband tell me he was surprised at how good it is (huh, has he met me??). I’m sure my kid would never come near it, but if you are like me, and put hot sauce on everything, then this is for you!
This is not a canning recipe. Homemade Cayenne Pepper Sauce will keep in the refrigerator for at least 6 months.
- 1/4 pound fresh cayenne peppers, stems removed
- 2-3 jalapenos, stems removed
- 2 hot cherry peppers (or pepper of your choice, keep in mind the heat level)
- 3 large cloves garlic, peeled and hard tips cut off
- 1 teaspoon salt
- 2 cups white vinegar (or just enough to cover the peppers)
Place the peppers, garlic, and salt in a medium pot with a lid. Add the vinegar and bring to a boil. Reduce heat, cover and simmer for 20 minutes.
Carefully pour the contents into a blender, place the pot on the side, and puree until smooth (about 2 minutes). Strain through a fine mesh strainer to remove the seeds. Pour back into the pot and bring to a boil over high heat. Once boiling, turn the heat off and allow to cool before pouring into containers to refrigerate.
Keep refrigerated. Keeps for at least 6 months. Shake or stir well before using.