End of season peppers are a dime a dozen. Found in your own garden or local farmer’s market, there are enough hot peppers this time of year to set the roof (of your mouth) on fire. Here’s a simple recipe for homemade hot pepper sauce.

As an amateur pepper connoisseur, I grow random varieties in my garden only because I like to try new things.  And since I occasionally like it hot, a good sauce on reserve turns boring into breathtaking (literally)…

Directions:
Place any collection of peppers into a strainer. Bring a pot of water to boil. Blanch peppers for 1 minute. Utilize boiling water and simmer favorite root veggies for about 10 minutes. I use garlic, onion and carrot. Strain.

 

Place peppers in high speed blender. I use the Vitamix 5200. Add root veggies to mix. Puree.

Depending on peppers and veggie combination, color may be green, and flavor may be HOT. Add tomato paste or homemade tomato sauce as desired.

Note: After a day or so, front-end flavor tends to diminish even as the back-end “hot” increases. Add a bit of balsamic vinegar for depth as needed.

Use appropriate storage procedures. I reuse bottles of commercial hot sauce, which makes it simple for my family to identify “what’s in the jar”. One of the jars pictured is a yogurt container, and was accidentally included in a lunch for school. Oops.

If there is more than can be used within a few weeks, follow canning procedures or freeze. Enjoy throughout the winter.