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  • Writer's pictureArthur Adam Housley

Adam's Hot Sauce

I have gotten hooked on making my own homemade hot sauce. I don't filter it, so it's just a tad thicker than the ones you find in the store...and I like that because it sticks to food easier and doesn't run. The flavors explode since I grow the peppers and tomatoes myself. It is also an adaptable recipe. You can add other flavors and ideas to make each batch a little different.

  • 10 fresh peppers of your choice I use Jalapeño (some over ripened to red color), Banana Peppers, pepperoncini's, Anaheim, Fresno, Yellow Chile & Mirasol.

  • 5 garlic cloves

  • 1/2 white onion

  • 1 cup roasted tomatillo's

  • 1/2 cups white vinegar

  • 1/2 cup apple cider vinegar

  • 1/2 cup rice vinegar

  • 1/2 cup white wine

  • 4 cherry tomatoes

  • 1/2 tsp salt

  1. Put on gloves (kitchen-safe) and wash the peppers....or make sure you really wash your hands with soap and scrub them with vinegar after handling the peppers.

  2. Cut the tops off of your peppers and slice in half can seed and wash the inside if you want....I keep the seeds.

  3. Roast the tomatillos either on the stove, or in the air fryer.

  4. Pour the vinegars and wine into a pot with all the ingredients...bring it all to a boil and let cook for about 8 minutes.

  5. Then pour everything into your blender, including peppers and vinegar and blend it!

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