DIY Roasted Garden Pepper Hot Sauce in Glass Sauce Bottles

Ingredients:

• 6 red jalapeno peppers, stemmed and halved
• 2 red bell peppers, stemmed and quartered
• 2 serrano peppers, stemmed
• 4 garlic cloves, unpeeled
• 1 cup distilled white vinegar
• 1/4 cup water
• 1 tbsp brown sugar
• 1 tsp salt
• 10 oz Clear Glass Sauce Bottle w/ Cap & OR

Instructions:

• Roast the Vegetables: Preheat oven to 425°F. Arrange the jalapenos, bell peppers, serranos, and garlic on a baking sheet. Roast 20-25 minutes, turning once, until skins are blistered and lightly charred.
• Peel and Prep: Let cool slightly, then peel the garlic and remove pepper skins if desired for a smoother sauce.
• Blend: Combine peppers, garlic, vinegar, water, brown sugar, and salt in a blender. Blend until smooth.
• Simmer to Thicken: Pour into a saucepan and simmer over medium-low heat 10-15 minutes, stirring occasionally, until slightly thickened.
• Strain: Push through a fine mesh sieve for a smooth, pourable consistency.
• Bottle: Let cool slightly, then pour into sauce bottles.

A Quick Note: This hot sauce isn't processed for shelf-stable canning. Refrigerate and use within about a month, and shake before each use since natural separation is normal.

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A Note About Our Glass Bottles
* As always, you should test your containers with product for compatibility. We do not imply these containers are fit for any particular use. The suggestions, recommendations, ideas, recipes, information and advice on this page are to be employed and used at your own risk. SKS has not made any independent research or studies into the reliability, suitability, fitness, completeness, safety, accuracy or legality of this information and SKS makes no warranties about the fitness, safety, advisability, accuracy, suitability or legality of the contents. SKS will not be liable for any losses and damages arising from the use of the contents hereof.