Cholula Hot Sauce Recipe

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.