Great on pork or chicken!


  • Hot Pepper Sauce
  • Habanero peppers
  • Jalapeno peppers
  • Cayenne peppers
  • Hot chili peppers
  • Approximately 2 cups, total (of the peppers)
  • 1 head unpeeled garlic
  • 1 cup red wine vinegar
  • 1 T. sugar


The exact proportions of the various types of peppers above can be varied depending on your personal tastes and what you have available. For a milder sauce, milder varieties such as Hot Wax, Banana, Pimento, or Bell peppers can be substituted for a portion of the hot varieties listed above.

Using rubber gloves, clean and de-seed approximately 2 cups of peppers. In a saucepan, combine the peppers, garlic, and vinegar and cook, covered, over low heat for approximately one hour. Keep an eye on the liquid and reduce heat and add more vinegar if it seems to be boiling away quickly. Press through a sieve or a food mill, add the sugar, and return to low heat for approximately 30 minutes or until slightly thickened. Pour into a jar or bottle which can be sealed and refrigerate. Will keep in refrigerator for several months.

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Submitted 6/13/05.
Source: Personal Collection
Submitted By: I Dunno
Hot Pepper Sauce