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Beginner Friendly Recipe: Easy Banana Pepper Hot Sauce

 



Banana Pepper Hot Sauce 
(Using Home Grown Peppers)

Recipes at the Top; Chit-Chat at the Bottom


PRINTABLE RECIPE HERE

  • 6-7 large Banana Peppers (at the yellow / ripe stage) 
  • 1 Jalapeno Pepper (or your favorite "hot" pepper)
  • 2-4 cloves of fresh garlic, sliced
  • 1 cup white vinegar
  • ½ cup bottled or filtered water, as needed
  • 2 tsp sugar (I will cut this down to 1 teaspoon next time since we prefer less sweet)
  • 1 tsp salt (no iodine - so I used canning salt)
  • ¼ tsp black pepper
  • 1 tsp ground mustard seed
  • 1 tsp celery seed
(I made a double batch of the brine to make sure that I had enough.)

Instructions:
  • Sterilize a quart (glass-canning) jar and lid/ring (I used my dishwasher).
  • Cut the banana peppers and jalapenos into  slices, removing the tops and the seeds. A few seeds are fine.  Place the pepper slices and garlic pieces in the jar.  (I always use gloves for handling any peppers.)
  • Bringing the water, vinegar, and spices to a boil in a small saucepan. Simmer 5 minutes.
  • Pour enough hot brine over the pepper mix to cover the peppers. 
  • Add the lid/ring and allow it to cool for a few hours.
  • Place the jar in the fridge for 3 days, occasionally shake/turn upside down.
  • Blend using an immersion blender directly in the jar or use a traditional blender until smooth.
  • Strain the sauce for a smooth texture and/or pour into the bottle of your choice. (Dollar Tree has the bottle I used in the picture.)  (We shake before serving.)
  • Directions are to consume within a month but I doubt we use it that fast.  I'll probably use mine for a couple of months which is what I do for refrigerator pickles. You can also store this hot sauce in the canning jar if you don't have a bottle.
  1. Store refrigerated at all times as this is not a USDA tested canning recipe.

The Chit Chat

Disclaimer:  I am completely new at making hot sauce.  I found this recipe on Pepper Geek HERE.  This is the first "hot sauce" that I have tried (although this sauce is not hot at all).

From what I gather, hot sauce can be made by either brining (pickling) or by fermentation (salt).  I chose to make this one because it seemed beginner friendly. Basically it seemed like a refrigerator pickling recipe that you blend until smooth to create a sauce.  I'm going to try some fermented hot sauce next.  I just needed to get my hot sauce making skills fired up before I went that route.

What to eat it on?

Serve it over pizza, eggs, over cream cheese as an appetizer, on nachos, tacos or just with some good old plain potato chips.  I also think it would be good w/ BBQ chicken or steak.  It's yummy!  Let me know what you think.

Is it hot?

I'm a bit of a wimp about hot sauce so I am overly cautious with hot peppers.  I had a bad experience once with a ghost pepper that someone snuck in on me and ever after I have been more cautious than not with hot peppers.  In my sauce, I used three tiny jalapenos and a tricked-you-jalapeno which has no heat.  My sauce is NOT HOT AT ALL.  In fact, its kinda wimpy and I will be adding some cayenne pepper to up the heat a little bit. Next time, I will increase the hot pepper ratio.

Will I make this again?  

You bet!  It's delicious!  Its all the things that I love about pepperoncini and pickled banana peppers but in the form of a sauce.  

What makes it a beginner recipe?  

To me, beginner recipes are easy with little risk.  This one is incredibly easy and pretty much no risk.  You sterilize/wash a jar; chop the peppers and garlic and place in the jar; heat the vinegar/spices and pour into the jar.  Add a lid, let cool and shake a couple of times a day for three days.  Blend and strain and add to your favorite hot sauce bottle. It can't get much easier than that!

Here are some pics!


The cast of characters.  Easy enough!


In went the peppers and garlic!


After "chilling" for three days but before I blended it!






Ta-Da!  It's lovely and tastes so delicious!



Enjoy!


Gina




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