Description
This Banana Pepper Hot Sauce is a unique and flavorful homemade condiment combining the mild heat of banana peppers with the sharp kick of serrano or jalapeño peppers. The peppers are pickled in a tangy, spiced brine that ferments slightly over several days, then blended into a smooth, vibrant hot sauce perfect for adding zest to any dish.
Ingredients
Scale
Peppers and Garlic
- 1 lb. banana peppers (about 6 or 7 peppers)
- 1 serrano or jalapeño pepper
- 2-4 cloves garlic, sliced
Brine
- 1 cup white vinegar
- ½ cup bottled or filtered water
- 2 tsp white sugar
- 1 tsp salt
- ¼ tsp black pepper
- 1 tsp ground mustard seed
- 1 tsp celery seed
Instructions
- Sterilize the Jar: Place a mason jar without its lid into a large pot of boiling water and boil for about 10 minutes to sterilize it. Carefully remove using tongs and set aside to cool slightly.
- Prepare the Peppers: Cut off the tops of the banana peppers and serrano or jalapeño. Remove seeds to reduce heat if desired. Slice peppers into rings and pack them tightly into the sterilized mason jar along with the sliced garlic.
- Make the Brine: In a saucepan, combine water, white vinegar, sugar, salt, black pepper, ground mustard seed, and celery seed. Bring to a boil, then reduce heat and simmer gently for 5 minutes. Remove from heat.
- Pour the Brine Over Peppers: Using a funnel, carefully pour the hot brine over the packed peppers and garlic in the jar, ensuring they are fully submerged.
- Seal and Cool: Seal the jar tightly with its lid and let it cool at room temperature for around 2 hours. Then refrigerate for 2-3 days to allow flavors to meld and peppers to ferment slightly.
- Blend the Sauce: After refrigeration, pour the peppers and brine into a blender and blend until smooth. Adjust consistency and seasoning as desired.
- Store and Use: Transfer the finished hot sauce into bottles and store in the refrigerator. Use within one month for best flavor and freshness.
Notes
- Removing pepper seeds reduces heat; keep them in if a spicier sauce is preferred.
- Sterilizing jars is crucial to avoid contamination and ensure safe fermenting.
- The sauce improves in flavor after 2-3 days of refrigeration due to slight fermentation.
- Store the sauce in the refrigerator and consume within one month to maintain freshness and quality.
- Adjust sugar or salt levels to taste before blending for personalized flavor.
