Buckshot Hot Sauce
This is a delicious all purpose hot
sauce. I use Santa Fe Grande peppers because they are a medium
hot pepper, with a slightly sweet, fruity flavor. You can use
any type of pepper you prefer to make the sauce hotter, milder
or to suit your own taste. Just remember, the moisture and pH of
peppers can vary slightly which can affect the final products
viscosity and pH level.
Ingredients:
1 lb. (16 oz.) Santa Fe Grande Peppers (Fresh, Stemmed, Rough
Chopped)
2 cups White Vinegar
1½ tsp. Salt
1 Tbs. White Sugar
1 Tbs. Smoked Paprika (or sweet
paprika for a less smoky flavor)
¾ tsp. Granulated Garlic
Directions:
1. Remove stems and
course chop peppers (wear gloves!).
2. Combine peppers and all other ingredients
in a saucepan.
3. Add half the
vinegar and simmer gently 10–15 min. until soft.
4. Do Not Simmer Longer Than 15 Minutes, It
may Evaporate Too Much Liquid.
5. Using a blender or food processor, to blend
the mixture until smooth.
Add the remaining vinegar while
blending.
6. Taste and adjust salt if needed.
7. Strain through a fine mesh strainer.
8. Check pH: If following this exact recipe,
the pH should be well within range to be shelf stable, however,
it's always a good idea to test the pH if you don't plan to
refrigerate your sauce. The
"Safe pH" in order to be shelf stable, (unrefrigerated) is 4.0.
If your sauce test above 4.0, add more vinegar or a bit of
lemon/lime juice.
and retest.
9. Store in dark cool area like a pantry or
refrigerate.
