I make this hot sauce EVERY year. Actually, I make it multiple times through out the summer pepper season. When I cut up the peppers, I remove the seeds and spines (I am a whimp ). So mine sauce is really a Spicy Pepper Sauce! My favorite way to eat the sauce with my scrambled eggs and sliced tomatoes!!
Here is the recipe:
3 cups fresh hot peppers*, chopped, discard stems
2/3 cup kosher salt
1 cup white vinegar
1/4 cup apple cider vinegar
3 tablespoons fresh oregano
3 garlic cloves
1/4 cup sugar
*I prefer a mix of peppers.
Combine the prepped peppers and salt in an sealed, airtight container. Let the container set aside at room temperature for 1-4 days.
Rinse the salt off the chiles and drain— rinse multiple times.
Heat the peppers, vinegars, oregano, garlic and sugar in a medium saucepan over medium heat. Bring the mixture to a boil, reduce the heat to low and simmer for 10-15 minutes. The liquid should reduce by about half.
Allow mixture to cool, then transfer to a blender and puree until smooth. Store in airtight container.
