It only takes one or two cayenne pepper plants to give you all the peppers you need. Once the peppers turn fully bright red, it’s time to pick them and dry them, or make this hot sauce. It’s thick and garlicky with lots of heat. Absolutely delicious on scrambled eggs, add to homemade chili, or mix into homemade mayonnaise to make a spicy condiment or anywhere else you want a little zip. Here’s the how-to:
2 pounds of fresh cayenne peppers
10 cloves of garlic, peeled
1 medium red onion, peeled and roughly chopped
7 cups white vinegar
1 cup honey
2 tsp smoked paprika
2 tsp salt
Wash the peppers in cool water. Trim the stems from the peppers. Add all ingredients to a large stockpot. Bring to a boil, then lower the heat and simmer until vegetables are soft. Using a stick blender, blend until completely smooth.
To home can, prepare half-pint jars and lids. Ladle into the jars, leaving 1/2 inch headspace. Process in a water bath canner for 10 minutes. Allow jars to cool completely before labeling and storing.