September, Hot Sauce Time!

Hot sauce can be made from any peppers you grow.
This has been an outstanding year for peppers and tomatoes in our area. We've been canning spaghetti sauce, tomato sauce and tomato juice, and now it's time to turn attention to making hot sauce for winter and gifts.

One of the reasons I write books is so I can keep track of my recipes and my hot sauce book is a good example. When I wrote it, I tried and tested my recipes before putting them in the text. All are easy to follow, can be varied according to your heat preferences and it tells how to preserve, can or freeze each recipe. So this week, I'm making hot sauce!
40 pages of my own favorite recipes.
Here's one of my recipes, which is quite simple and easy to make. You can keep it in the refrigerator, or can it (instructions are in the book for safely canning hot sauce). To order the book, or read more, click here.

Quick & Easy Hot Sauce
This is a tasty, versatile recipe, vary it with the ingredients you have on hand.
Use it on scrambled eggs, grilled meats or as a marinade.

4 cups coarsely chopped mixed
peppers, such as cayenne,
Serrano, etc, stems removed but
caps left on, stems removed
2 1/2 cups distilled white vinegar
3-4 garlic cloves, peeled
2 teaspoons chili powder
1 tablespoon salt

1. Combine the ingredients in a blender and blend until smooth. If the sauce
is too thick, add water.
2. Strain, discarding solids, or leave them in where they will continue to
further flavor the sauce.
3. Refrigerate for up to 5-6 weeks. Makes 3-4 cups.