This home-canned hot sauce is delicious.
Reading: how to make and can hot sauce
It’s a pourable hot sauce with the consistency of a popular commercial hot sauce such as Frank’s, which is to say, like a thinnish ketchup.
Don’t let the deceptively easy name put you off. It has a clean, even taste with genuinely flavourful heat. This is true gourmet quality.
Too many commercial hot sauces today are vinegary, sour, salty liquids coloured red with flavourless heat. Hot sauce lovers in your life will love you for this sauce. Makes a great Christmas stocking stuffer.
And, as the name says, it really is not all that complicated to make.
Per tablespoon, the regular version has 65 mg sodium; the salt-free version has 5 mg. Compare those per tablespoon amounts with popular commercial hot sauces which can easily clock in around around 200 mg of sodium per teaspoon. No wonder the commercial stuff can taste so salty: they should call them salt sauces!
This is a medium-hot, pourable hot sauce. For a hotter, thicker spoonable hot sauce see Cayenne Pepper Sauce.
For a sweet version of this, see Red Hot Sauce from Ball / Bernardin.
See other hot sauces.
Jar size choices: 125 ml (½ cup / 4 oz) OR quarter-litre (½ US pint / 8 oz)
Processing method: Either water-bath or steam canning
Yield: About 7 to 8 quarter-litre (half-pint / 250 ml / 8 oz / 1 cup) jars
Headspace: 1 cm (¼ inch)
Processing time: Either size jar 10 minutes
How to water bath process.
How to steam can.
When water-bath canning or steam canning, you must adjust the processing time for your altitude.
For salt substitute, non-bitter, non-clouding Herbamare Sodium-Free was used.
Australia and New Zealand vinegar strength special notes.
- To end up with the right amount of prepared pepper, start out with about 250 g ( 8 oz) of whole, unprepped peppers. If you don’t have a scale, that’s roughly enough smallish peppers to fill a 2-cup measuring cup.
- The recipe suggests Serrano, but any hot pepper would be fine provided you stick to the measurement, don’t go over.
- Do wear plastic or rubber gloves for this. In this instance it is not wimpy to do so. It will seriously burn the skin on your hands otherwise, and if you touched your face or eyes could cause pain.
- If you don’t have a food mill, purée in a blender or food processor, then press through a sieve.
- The goal of the two separate boilings, uncovered, is to reduce the sauce in volume a lot, thereby thickening it.
- We used no-salt-added tinned tomatoes from the store. You can also use your home-canned crushed tomatoes.
- Instead of pickling salt, you can use any other salt that doesn’t have additives: such as kosher salt, or sea salt. If you use a salt sub, you want to use a non-bitter, non-clouding one such as Herbamare.
- You could replace the white vinegar with apple cider vinegar (5% or higher). You could even withhold around 125 ml of the vinegar (½ cup / 4 oz) and substitute instead that same amount of bottled lime juice, perhaps adding that in the second stage of boiling.
- You would be fine adding a teaspoon of dried spice or herb if desired such as oregano, cumin, onion or garlic powder, etc. But don’t add fresh herbs or fresh ingredients such as onion, garlic, fresh coriander (aka cilantro), etc.
- Easy Hot Sauce. In: Andress, Elizabeth L. and Judy A. Harrison. So Easy to Preserve. University of Georgia Cooperative Extension. Bulletin 989. Sixth Edition. 2014. Page 67.
- Also appears in: United States Department of Agriculture (USDA). Complete guide to home canning. Agriculture information bulletin No. 539. 2015. Page 3-16.
- 18 calories, 65 mg sodium
- 18 calories, 5 mg sodium
* Nutrition info provided by familycuisine.net
* PointsPlus™ calculated by familycuisine.net. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.