Been growing peppers pretty consistently for about 6 years or so, and every year near the end of the season I'll cut them up, dehydrate them, and grind them into a powder. Usually do a pretty varied mix of super hots and regular peppers.
This year I grew some White Habaneros and decided to finally try my hand at making a hot sauce. Followed a pretty basic hot sauce recipe and of course tweaked it to my liking, going for something with some nice heat, smoke, and vinegar tang. Ended up with a ph right at 5, so not ideal for keeping super long, in fact I'm not too sure how long that will last. Keeping it in the fridge of course, and I bottled hot but I opened it after it had cooled to taste.
White Habanero powder, ground up Chipotle peppers, Mesquite seasoning, basic seasoning mix (garlic powder, onion powder, salt, pepper), and did a one to one ratio white vinegar to water. Brought to a boil and simmered for about 25 minutes to meld the flavors together and get a bit of a thicker consistency.
Pretty happy with how it turned out. Wish I could have gotten the ph under 4 and that it was just a little thicker but I'm thinking I'll use less water next time and hopefully that helps.
by djones73
Dining and Cooking