Heather's Homemade Hot Sauce

Name: Heather's Homemade Hot Sauce
Cuisine: American
Ingredients: 2 Bay leaves; 2 tbsp onion powder; 1 tbsp garlic powder; 5 tbsp cayenne pepper powder; 1 tbsp habanero pepper powder; 3 tbsp paprika; 2 tbsp salt; 1/2 tsp ghost pepper powder (optional); 4 cup white vinegar; 1/2 cup apple cider vinegar; 1/3 cup balsamic vinegar; 1/3 cup honey; 1/2 cup apricot preserves; 2/3 cup spiced rum; 6 oz can of tomato paste

Heather @cook_3762630

Windsor Locks, Connecticut

Last summer, our garden produced so many peppers that I had no idea what to do with, so I dried them and crushed them into flakes and powders. I love spicy stuff, so I figured I would try to make a hot sauce. This recipe is what I came up with after reading through dozens of hot sauce recipes. Most hot sauces are made from fresh peppers so I had no idea how this would come out. This sauce is sweet and spicy with good flavor. I use dasher bottles to store the sauce and I keep it refrigerated , to be safe, since I have no idea if it can be stored on a shelf without spoiling.

Heather @cook_3762630

Windsor Locks, Connecticut

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Ingredients

Dry ingredients
2Bay leaves
2 tbsponion powder
1 tbspgarlic powder
5 tbspcayenne pepper powder
1 tbsphabanero pepper powder
3 tbsppaprika
2 tbspsalt
1/2 tspghost pepper powder (optional)
Wet ingredients
4 cupwhite vinegar
1/2 cupapple cider vinegar
1/3 cupbalsamic vinegar
1/3 cuphoney
1/2 cupapricot preserves
2/3 cupspiced rum
6 ozcan of tomato paste

Saved

Steps

1

In a large saucepan, mix together all dry ingredients, except bay leaves.
2

Add honey, apricot preserves, spiced rum, and tomato paste. Mix well.
3

Whisk in all vinegars, saving 1/2 cup of white vinegar.
4

Place on stovetop, add bay leaves and bring to a slow boil over medium heat.
5

Once boiling, reduce heat to low and cover, simmering for at least 30 minutes.
6

Turn off stove and let cool for 1 hour.
7

Remove bay leaves and pour into a blender, blending until smooth.
8

Using a fine mesh strainer, strain the mixture into a clean saucepan. (Use a spoon to push it through the strainer, the mixture will be thick.) Discard the leftover pulp.
9

Add 1/2 cup of white vinegar (more or less depending on preference) to the sauce, to thin to desired consistency.
10

Cover and let cool completely before bottling.