HOMEMADE HOT SAUCE | 4 PEPPER HOT SAUCE | PIF'S HOT SAUCE | PEPPER SAUCE

I decided to make some hot sauce using peppers from my garden. It is my first time trying this. Thanks for the tips from Nate over at White Thunder BBQ YouTube Channel and Joshua Weissman YouTube Channel. I think it turned out good for my first stab at it. The heat level is similar to Tobasco Hot Sauce in my judgement. I did a Tablespoons of sugar and some lemon juice to the one bottle I had in the fridge which I think helped cut down on the sharpness of it. Also, added some tomato sauce/water 1/4 mixture, one TB white vinegar, and one TB lemon juice to the other six bottles to smooth it out some. Ended up with the heat comparable to Texas Pet IMO. Next time I'll probably try something different. I'm pleased with it overall.

All music used is from the YouTube Music Library
Tibet
Hitting The Streets

White Thunder BBQ
https://www.youtube.com/user/ned123421

Joshua Weissman
https://www.youtube.com/channe....l/UChBEbMKI1eCcejTtm

Recipe for hot sauce as shown for one recipe. I had more peppers so I doubled it.
I used two times as many peppers so I doubled some of this recipe
1 1/4 lbs of chili peppers
1 1/4 quarts of water
3 1/2 TB of kosher salt
2 chopped shallots (can use onion)
6 cloves of garlic chopped
De-Stem and chop up all peppers and other veggies
Put into container and pour the salt brine over and cover peppers with one Tablespoon of sugar.
Use a weight (I used casserole dish lid) on top to make sure peppers stay under the brine liquid. Since you will stir once daily, I don't think this is a big deal.
At the end of 2 weeks, strain out peppers from the brine. Keep brine to use a small amount next step.
Using a blender, add a cup of white distilled vinegar and blend the peppers until finely grated.
Pour into screen filter and push out all the juice, then discard the pulp.

After blending and filtering out the pepper juice, I poured into a 2 qt pot, then added 6 Tablespoons of tomato sauce with 6 Tablespoons of water, 1 Tablespoon of white distilled vinegar, 1 Table spoon of lemon juice.Add this point you can add 1 tsp of sugar per blender full and 1/8 tsp lemon juice to help cut the tartness and acidity.

Put juice in a pot on medium heat and bring to a low bubbly boil while stirring.
Pour into 5 ounce sauce jars. (Got mine from amazon)
I also added a pinch of potassium metabisulphite to prevent any bacteria or contamination, also since I added some sugar I added just a pinch of potassium sorbate which prevents any further fermentation. This also adds a little more shelf life.