Paleo Garlic and Mixed Peppers Hot Sauce Recipe

A few years I interviewed Georgia Pellegrini about her book Modern Pioneering. The book had a whole section about container gardening for those of us that have limited space. Owning a condo, I have a 10X10 patio in the front and that’s about it. I’ve never really been one to garden since I didn’t have a ton of room.

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But I do a lot of cooking and baking and the thought of having fresh herbs sounded fantastic.

A trip to purchase a few herb plants and a pot turned into a whole front area container garden.

I decided I’d try peppers, they were hardy and while I don’t necessarily eat peppers on their own I do enjoy peppers in recipes such as salsa and stews.

I also love hot sauce, I don’t douse my food but I love a few drops here and there.

As time went by our pepper plants flourished and we had a steady stream of them.

Too many in fact. As I don’t eat peppers remember?

Some of the peppers were getting wrinkly and old and I knew I had to do something before wasting them all.

With hunting season right around the corner I was eager to make some garlic pepper sauce to use in venison and wild game recipes.

And eggs. Because nothing sauce “delicious” like scrambled eggs with your favorite hot sauce.

Enjoy!

Ingredients

• However many peppers you have on hand – different kinds
  • For this recipe I used the peppers from my little container garden:
    • 4 Garden Salsa Hot Peppers
    • 5 Super chili peppers
    • 3 Banana Peppers
    • 2 Flavor Burst Sweet Bell Peppers
    • 3 Pepper Mariachi – All American

• 1 tbsp minced/chopped garlic
• 1 medium white onion
• 3/4 tsp sea salt
• 1 tsp coconut oil
• 2 cups water
• 1 cup apple cider vinegar

1. Wash peppers, cutting off the stems and any blemishes.
2. In a non-reactive sauce pan sauté over medium-high heat: coconut oil, peppers (removing the seeds will reduce heat), garlic onions and salt until the peppers are soft – around 5 minutes.
   
3. Add water and cook on high until the liquid has completely evaporated, stirring frequently.
4. Remove from heat and allow to cool completely.
5. Place peppers and remaining liquid into a food processor (or a blender) and process/blend until mixture is smooth.
   
6. Strain the mixture through a sieve or fine strainer.
7. Store the sauce in a clear glass bottle. I use beer bottles and wine stoppers. Store in the refrigerator for a minimum of two weeks before using to allow the flavors to meld.
   

8. Save the additional cast off to be used in stews/sauces!
   

Cooking notes:

• Add vinegar and salt to taste.
• Adding additional vinegar will dilute the heat.
• If you find the hot sauce is too spicy, adding lime juice can help lower the heat index but will change the flavor. Adding fresh pineapple and pureeing again will help dilute the heat without changing the flavor very much.
• The pepper mixture and vinegar will separate a bit after two week. Strain off the excess vinegar and save for later recipes.