chili pepper sauce in bottles

Chili Pepper Sauce

1 pound fresh red chilies
2 cups distilled white vinegar
2 tsp kosher salt
+ Cut any soft or spoiled parts off the peppers
+ Wash the peppers with soap and water
! This is to break down any wax coating and chemicals/molds lurking on them
+ Slice into thin rings,
+ Combine the chilies, salt and the vinegar in a saucepan
+ Heat to a simmer
+ Stir occasionally
+ Simmer for 5 minutes
+ Remove from the heat
+ Cool (use time or put pot in an ice bath for a rapid chill)
+ Place in a blender
+ Puree until smooth and place in a glass jug with lid
+ Steep for 2-3 weeks in the refrigerator or other cold dark place
+ In small batches strain the sauce through a mesh strainer getting all of the liquid but leaving the skins and seeds
+ If too thick adjust the consistency by adding more vinegar

pepper-sauce mise en place


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