I used to be intimidated to make homemade hot sauce. The thought of fermentation seemed a little out of my comfort zone, but I knew making hot sauce from scratch was a goal I wanted to achieve. Fortunately, I did enough research to learn that not every hot sauce needs to be fermented, especially if I’m going to enjoy the small batch sauce in a week or less. This recipe is a quick option for hot sauce to add as a finish to meals, mix into sauces or marinades, or bring heat to breakfast and lunches. I prefer fresno and jalapeño peppers, but feel free to use peppers of your choice. 

Homemade Hot Sauce
Yields 2 cups 

Ingredients
15-20 fresh peppers of your choice, like fresno and jalapeño
1½ cups apple cider vinegar
½ teaspoon salt
2-3 cloves garlic, minced 

Directions 

1. Cut off the tops of peppers and slice lengthwise.
2. In a medium saucepan, add vinegar, peppers, salt, and garlic. Bring to a boil and reduce heat to low; simmer until peppers are soft, about 10 minutes.
3. Pour mixture into a blender and blend until liquefied and smooth. Taste and adjust seasoning and level of heat as desired; adding more peppers. 
4. Store in an airtight container and chill in the refrigerator for up to 1 week. 

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