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Step 1
Prepare the Peppers: Wash and slice the peppers into rings.
Step 2
Combine the Ingredients: Combine the peppers, salt, garlic, and vinegar in a large pot.
Step 3
Simmer the Ingredients: Bring to a boil, then reduce to low heat and cook until the peppers are soft.
Step 4
Puree the Mixture: Using the immersion blender, regular blender, or food processor, puree the pepper mixture until completely smooth.
Step 5
Adjust Seasoning: Add more vinegar and/or salt to the seedless hot sauce to taste. If you want the consistency you want, you may need to add more vinegar.
Step 6
Straining the Mixture: To remove the seeds, strain the pureed mixture through a mesh strainer. Discard the seeds.
Step 7
Can Hot Sauce: Keep it in the refrigerator for up to a year. Fill half-pint or pint mason jars to about ½ to ¼ inch headspace. Apply the lids and bands, fingertip tight. Process in a water bath canner for 10 minutes. When the processing time is up, turn off the heat and take the lid off the canner.
Step 8
Store Hot Sauce: Allow the jars to soak in the water for 5 minutes before removing them from the canner and onto a towel. Let the jars cool for around 12–24 hours, then seal the lids. Remove the bands, wash the jars as needed, label them, and store them in your pantry.