Homemade Hot Pepper Sauce {Tastes Better Than Frank’s Red Hot Sauce!}

Homemade Hot Pepper Sauce {Tastes Better Than Frank’s Red Hot Sauce!} takes roughly 45 minutes from beginning to end. This recipe serves 3 and costs $1.07 per serving. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 69 calories, 1g of protein, and 0g of fat per serving. 75 people found this recipe to be tasty and satisfying. A few people really liked this American dish. It is brought to you by Measuring Flower. Head to the store and pick up bay leaf, fresno peppers, lime juice, and a few other things to make it today. All things considered, we decided this recipe deserves a spoonacular score of 87%. This score is amazing. Try Homemade Hot Fudge Sauce: Red Velvet, Homemade Hot Fudge Sauce: Red Velvet, and Vegan Roasted Red Bell Pepper Sauce | Easy Homemade Pasta Sauce s for similar recipes.

Servings: 3

 

Ingredients:

Equipment:

Cooking instruction summary:

Cut the green tops off all the peppers. Discard tops and set peppers aside.Slightly smash each clove of garlic just enough that the paper loosens; remove the paper and discard it.In a medium, non-reactive (i.e. stainless steel or ceramic) pot, add the prepared peppers and garlic cloves. Pour in the vinegar and lime juice then add the salt, paprika, and bay leaf. Stir together to mix in the salt and paprika.Bring the mixture to a boil. Reduce heat to medium-low, cover, and allow to simmer for 20 to 30 minutes or until the peppers are soft.Remove from the heat and add to a food processor or blender. Pulse until smooth and liquidy, adding more vinegar if necessary to make it more liquid.Smoosh through a fine mesh sieve into a bowl and discard any seeds and large chunks left in the sieve.Refrigerate in an airtight container for at least one week prior to using.

 

Step by step:

1. Cut the green tops off all the peppers. Discard tops and set peppers aside.Slightly smash each clove of garlic just enough that the paper loosens; remove the paper and discard it.In a medium, non-reactive (i.e. stainless steel or ceramic) pot, add the prepared peppers and garlic cloves.

2. Pour in the vinegar and lime juice then add the salt, paprika, and bay leaf. Stir together to mix in the salt and paprika.Bring the mixture to a boil. Reduce heat to medium-low, cover, and allow to simmer for 20 to 30 minutes or until the peppers are soft.

3. Remove from the heat and add to a food processor or blender. Pulse until smooth and liquidy, adding more vinegar if necessary to make it more liquid.Smoosh through a fine mesh sieve into a bowl and discard any seeds and large chunks left in the sieve.Refrigerate in an airtight container for at least one week prior to using.

Nutrition Information:

covered percent of daily need