• 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


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.

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