If you have an abundance of hot peppers from your garden, you can make a huge batch of homemade Pepper Sauce in your slow cooker for gift giving.
This recipe comes from my brother, who used to make a similar recipe for Mother Cluckers in New Orleans. He grew several different kinds of peppers this year and has made several batches to give away to family and friends. He jarred the first batch in mason jars which definitely works, but is a little difficult to pour just a few drops from.
But, he got smart for the second and bought these self sealing bottles with shrink wrap caps (affiliate link, I may receive a small commission for any purchases you make at no cost to you).
You can reduce the amount and make a smaller batch on the stove, but you'd better have a strong ventilation system. The combination of peppers and vinegar is quite strong (translation "tear inducing").
That's the benefit of the slow cooker, you can put it outside as long as it is in a protected place or in the garage.
Homemade Pepper Sauce
- 4-5 lb hot peppers (any mix of: jalapeno, habenero, cayenne, serrano, etc.)
- 6 cups vinegar
- 1 cup prepared horseradish sauce
- ½ cup margarine (not butter!)
- ½ cup crushed red peppers
- ¼ cup cayenne pepper
- ¼ cup salt
- ⅓ - ½ cup blackstrap molasses
- Cut larger peppers in half, if desired, while wearing rubber gloves.
- Combine all ingredients in a slow cooker and cook on LOW for up to a week until skins separate from the pulp. Check at least once or twice a day.
- Push through a sieve to remove skins. Bring to a boil in a large pot on the stove and can in mason jars with two part caps (process for 10 minutes in a boiling water canner) or using pepper sauce bottles.
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This recipe looks fantastic, I bet it would be lively on the eyes, good thing you made it outside.
This recipe is so unique your family is really lucky.
Can the hot sauce bottles be processed in a water bath? Thanks for your help and sharing this recipe. I have a ton of peppers that are too hot to eat!
I don't think you need process the bottles if everything is properly sterilized first and the sauce is placed in while boiling hot. The lid should be self sealing plus the addition of the shrink wrapped seal. HOWEVER, I have not tried it myself. Maybe contact your local agricultural extension office for clarification. Wish I knew for sure.