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Cayenne Pepper Sauce
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Cayenne Pepper Sauce

This Cayenne Pepper Sauce is Easy, Homemade, Hot and Spicy. It’s perfect for adding a kick to your favorite foods. Make some and heat things up!
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Dressings, Condiments & Sauces
Cuisine: American
Servings: 6 -8
Author: Jamie at Savorysaver.com

Ingredients

  • 1 lb. Cayenne Peppers.I did use a couple small poblano peppers that were red to bring the total weight to 1 pound
  • 5 Cloves of Garlic,peeled and crushed.
  • 3 ½ cups White Vinegar 5% Acidity. You want enough to cover your peppers, onion and garlic.
  • ¼ of a Red Onion cut into a couple big pieces
  • 1 tsp Smoked Paprika
  • 2 tsp Coarse Kosher Salt

Instructions

  • Wash and dry canning jars, rings, and lids. Put the jars, rings, and lids in simmering water. This keeps them sterilized. I like to put my jars in the canner and the rings and lids in a separate, smaller pot. Let them simmer while you prepare the hot sauce.
  • To prepare the peppers, cut off the stems. Remove the seeds from some of the peppers for a milder hot sauce. I left the seeds in mine.
  • Put all ingredients in a non-reactive pot. Stainless steel, ceramic, or enamel coated metal pots are all non-reactive.
  • Bring to a boil then cover and simmer for 20 minutes.
  • Remove the pot from the heat and transfer the peppers, garlic and onion to a blender or food processor.
  • Add some of the cooking liquid if needed, to help with the blending.
  • Blend until very smooth. 2 or 3 minutes.
  • While the peppers are blending, reserve a cup or so of the cooking liquid. The rest of the cooking liquid can be discarded.
  • Add the pureed pepper mix back to the empty pot.
  • Add some of the reserved liquid to the cayenne pepper sauce to get the consistency wanted. This is to your preference.
  • Taste cayenne pepper sauce and season with more salt if needed.
  • Bring the sauce back to a boil and turn off the heat.
  • Now it’s time to can the cayenne pepper sauce.
  • Remove the canning jars from the canner and fill with the sauce leaving ¼ inch of space at the top.
  • Once the jars are filled put the lid and ring onto the jar and twist jar shut.
  • Place jars in canner and bring water to a boil. Water should cover the jars by 1 inch.
  • Bring water to a boil and process for 10 minutes.
  • Remove hot sauce jars from the canner and allow to cool.

Notes

As they cool they will “pop” as the lids seal themselves. They typically seal themselves within an hour or so. If they do not reprocess in boiling water for 10 minutes or place those jars in the fridge and use them first as they are not sealed for storage.
Don’t forget to date and label the tops of your jars so you know what it is and when you made it.