Description
This Zesty Banana Pepper Hot Sauce combines the mild heat of fresh banana peppers with aromatic garlic and a tangy vinegar base, sweetened slightly with brown sugar. Perfect for adding a flavorful kick to sandwiches, tacos, and marinades, this homemade hot sauce is easy to prepare, simmered on the stovetop, then blended to your preferred texture and stored for long-lasting use.
Ingredients
Scale
Ingredients
- 10 banana peppers (about 1 cup chopped)
- 3 garlic cloves, minced
- 1 cup white vinegar
- 1 tsp salt
- 2 tbsp brown sugar
- ½ cup water
- 1 tbsp olive oil (for sautéing garlic)
Instructions
- Prepare the peppers: Wash the banana peppers thoroughly under cool running water. Remove the stems and, if you prefer less heat, remove the seeds as well. Chop the peppers into small pieces.
- Sauté garlic: Place a medium saucepan over medium heat and add 1 tablespoon of olive oil. Add the minced garlic and sauté until fragrant, about 1-2 minutes, taking care not to burn it.
- Combine ingredients: Add the chopped banana peppers, 1 cup of white vinegar, ½ cup of water, 1 teaspoon of salt, and 2 tablespoons of brown sugar to the saucepan. Stir well to combine all ingredients evenly.
- Simmer the mixture: Bring the mixture to a gentle simmer. Maintain this simmer and cook for 15-20 minutes until the banana peppers become tender and meld with the flavors.
- Blend to desired texture: Remove the saucepan from heat and allow the mixture to cool slightly. Transfer the contents into a blender and blend until you reach the preferred consistency—smooth or slightly chunky.
- Bottle and store: Pour the blended hot sauce into sterilized bottles or jars, seal tightly, and refrigerate. The sauce will keep well and develop deeper flavors over time.
Notes
- Removing seeds reduces the heat; keep them in for extra spice.
- Adjust the sugar amount to balance acidity and sweetness to your taste.
- Use white vinegar for a clean, sharp flavor; apple cider vinegar can be a milder substitute.
- Store in the refrigerator and use within 1 month for best freshness.
- Sterilize bottles by boiling or using hot soapy water to prevent contamination.
