• Prep Time:
  • Cooking Time:
  • Serves: 1 servings

Homemade Pepper Sauce

  • Recipe Submitted by on

Category: Sauces

 Ingredients List

  • 6 lg Anaheim peppers; about 12 oz
  • 4 Serrano peppers; about 1/2
  • -oz
  • 2 1/4 c Distilled white vinegar
  • 1 c Water
  • 1 tb Salt

 Directions

Remove the stems from the peppers, cut them lengthwise in half, and remove
the seeds. Cut crosswise into 1/2" thick slices.

Put the peppers, vinegar, water and salt in a medium-size nonreactive
saucepan over medium-high heat. Bring to a boil, reduce the heat to medium,
and simmer for 20 minutes. Remove from the heat and let steep until
completely cool.

Pour the mixture into a food processor or blender and process until smooth.
Strain through a fine-mesh sieve, pour into sterilizied bottles, and secure
with airtight lids. Refrigerate and let age for at least 2 weeks before
using. The sauce can be stored in the refrigerator for up to 6 months.

Risa's comments: I used dried New Mexicans and serranos for the sauce. That
is what I had. I rehydrated the dried peppers, seeded them and cut them
into small pieces and added them to the serranos.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?