Mild Garden Hot Sauce

We had a flush of cayennetta peppers in our garden, and this is the easy mild hot sauce I make with them. No cayennettas? Any mild or hot pepper works, or mix bell peppers with jalapeños or hotter peppers to set your heat level, as long as it adds up to about 3 cups.

I cut the tops off the peppers (about 3 cups), and those tops can go to the chickens. The peppers go into a pot with 1/2 cup white distilled vinegar, 3 garlic cloves, 1/4 cup water, 1/2 tablespoon sea salt, and 2 teaspoons maple syrup. I cover the pot and cook it on medium heat for 20 minutes, until the peppers are soft.

Then I blend it, squeeze in a whole lemon, and add a teaspoon of olive oil. Straining is optional, if you want it smoother. Lid on, and it goes in the fridge. If you will not eat that much, freeze it.

The ingredients in this recipe are gluten-free. It is not sugar-free: the maple syrup is in there, just two teaspoons for the whole pot.

Set Apart Kitchen · Condiments

Mild Garden Hot Sauce

This is the easy mild hot sauce I make when we have a flush of cayennetta peppers in our garden, blended with vinegar, garlic, lemon, and a little maple syrup.

Cook

20 min

Makes

About 2 cups

Ingredients

• About 3 cups cayennetta peppers from the garden, tops cut off (the tops can go to the chickens). No cayennetta? Any mild or hot pepper works, or mix bell peppers with jalapeños or hotter peppers to set your heat level, as long as it adds up to about 3 cups.
• 1/2 cup white distilled vinegar
• 3 garlic cloves
• 1/4 cup water
• 1/2 tablespoon sea salt
• 2 teaspoons maple syrup
• 1 whole lemon
• 1 teaspoon olive oil

Tap an ingredient to check it off as you go.

Instructions

1. Trim the tops off about 3 cups of cayennetta peppers from the garden. The tops can go to the chickens.
2. Add the peppers to a pot with 1/2 cup white distilled vinegar, 3 garlic cloves, 1/4 cup water, 1/2 tablespoon sea salt, and 2 teaspoons maple syrup.
3. Cover and cook on medium heat for 20 minutes, until the peppers are soft.
4. Blend.
5. Add a whole lemon (I squeeze it into the blender) and 1 teaspoon olive oil.
6. Strain if you want (optional).
7. Put a lid on it and keep it in the fridge. Freeze it if you will not eat that much.

Tip. I do not strain every batch; only do that if you want it smoother.

Recipe by Sebastian Waite · Set Apart Health · setaparthealth.comMade it? Tag us @setaparthealth

Step-by-Step Photos

1. These are the cayennetta peppers in our garden.

2. The peppers go in the pot with the garlic, vinegar, water, sea salt, and maple syrup.

3. After blending, I squeeze a whole lemon into the blender and add a teaspoon of olive oil.

4. Into a jar it goes. Lid on, then in the fridge, or freeze what you will not use.