Home-made hot pepper sauce

30 minutes is all it takes to make this hot and tangy pepper sauce!

But, a word of caution -- after you've tried this recipe, you'll find that store-bought manufactured hot sauce just won't cut it anymore... 'cause of the taste of all the preservatives.



















Ingredients

• 15-20 fresh chili peppers (eg Jalapeno)
• 2/3 cup apple-cider vinegar
• 2 cloves garlic
  
• 1 tsp sea salt
• 1 tsp sugar
• sprig of fresh oregano
• Sterilized jar/bottle (placed in boiling water for 30 mins)
  

Home-grown chilis: I grow my own Jalapenos and wait until they turn from green to red before picking. The longer you leave them on the bush, the hotter they get!










Instructions

1. Prepare the chili peppers. Cut off the stems, slice in half and remove membrane and seeds (or leave in, if you want an eye-wateringly hot sauce...). When finished, make sure you wash your hands before touching anything or anyone...










2. Crush and peel garlic and place with chilis, salt, sugar and vinegar in a small saucepan.











3. Bring slowly to a simmer, and simmer, covered, for about 20 minutes, stirring occasionally. You'll want the extractor fan on maximum, unless you're a fan of hot chili-vinegar fumes...











4. Remove from heat and let cool. Finely chop the oregano.












5. Put chili mixture and oregano into a blender, and puree.













6. Put into the sterilized jar/bottle and enjoy!!