I’ve posted this recipe a few times here lately, and I realized it might be helpful to have it searchable in the sub. It’s surprisingly hard to find a tested recipe for canning a standard hot sauce with a vinegar base, it took me a lot of googling and combing through the tested recipe sites a few years back to find.
The result here is similar to Frank’s Red Hot, Cholula, or Tabasco depending on what type of peppers you use. It’s safe to substitute any type of peppers as long as the proportions are kept the same. You can leave out the garlic/onion if you wish. The recipe makes 6 cups, and I don’t see any reason why you couldn’t increase or decrease it as long as you do the math.
*Station Hot Sauce from Bernardin*
https://www.bernardin.ca/recipes/en/Station_hot_sauce.htm?Lang=EN-US
Ingredients:
* 4 cups long red chilies
* 1 cup scotch bonnets
* 1 tbsp. Kosher salt
* 2 ¼ cup white vinegar
* ½ cup white onion
* 1 tbsp. garlic
* 2 tsp honey