1 lb Diced hot peppers (the kind you choose will determine the heat level and color) *
1 1/2 tablespoons minced garlic
3/4 cup thinly sliced onions
3/4 teaspoon salt
1 teaspoon vegetable oil
2 cups water
1/2 cup – 3/4 cup sugar (dependent on taste) *
1 cup distilled white vinegar
- Combine the peppers, garlic, onions, salt and oil in a non-reactive saucepan over high heat. Saute for 3 minutes.
- Add the water and continue to cook, stirring occasionally, for about 20 minutes, or until peppers are very soft and almost all of the liquid has evaporated. (Note: this should be done in a very well-ventilated area!)
- Remove from the heat and allow to steep until mixture comes to room temperature.
- In a food processor, puree the mixture for 15 seconds, or until smooth. With the food processor running, add the vinegar through the feed tube in a steady stream.
- Taste and season with more salt, if necessary. (This will depend on the heat level of the peppers you use as well as the brand of vinegar used.)
- Strain the mixture through a fine mesh sieve and then transfer to a sterilized pint jar or bottle and secure with an airtight lid.
- Refrigerate. Let age at least 2 weeks before using. Can be stored in the refrigerator for up to 6 months.
*Notes on modification from original recipe. I grow hot peppers in my garden every year. What we don’t use for spaghetti sauce or salsa is used for this recipe. You can stick with the original or branch out on your own. I find I like a mixture of hot peppers to create a unique flavor. I also enjoy balance over straight heat, so I add a little bit of sugar to mellow out the kick but I think it gives the sauce a more well-rounded flavor.
Our modified version of Emeril Lagasse’s recipe found here: