This Green Pepper Hot Sauce is milder than most red Louisiana style hot sauces because the peppers used are milder. If you want it spicier, add spicier peppers like cayenne, serrano, and habanero.
All varieties of peppers are excellent sources of vitamins A and C, potassium, folic acid, and fiber. Hot peppers are loaded with capsaicin, a chemical compound with strong antioxidant properties. The hotter the pepper the more capsaicin. Scientists are studying the effects of capsaicin to fight everything from the common cold to cancer. While they figure that out I am just going to enjoy the taste and sinus-clearing effects.
A few warnings when preparing this Green Pepper Hot Sauce :
- Wear gloves when cutting the peppers to avoid burning your hands then scrub your hands before proceeding
- Have proper ventilation unless you want your house smelling like vinegar and hot peppers for days (I made mine outside)
- Let the pressure in the pressure cooker drop naturally, no quick release for safety.
Green Pepper Hot Sauce Ingredients
- 2 pounds green peppers such as jalapeno, poblano and Anaheim.
- 1 cup apple cider vinegar
- 1/4 cup olive oil
- 2 tablespoons prepared horseradish
- 3-4 cloves garlic
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 cup molasses, honey or maple syrup (optional)
- Wearing rubber gloves, chop the peppers into large pieces and put into the pressure cooker.
- Add remaining ingredients and stir to combine.
- Cook at high pressure for 5 minutes and let pressure release naturally.
- Puree the peppers using an immersion blender, or do it in batches in a blender or food processor.
- Place a metal sieve over a bowl and strain the sauce of any solids.
- Pour sauce into mason jars or condiment bottles.
Mason jars can be processed in a water bath canner for 10 minutes for long-term storage.
Makes 2 1/2 to 3 cups (about five 1/2 cup mason jars).
Always use organic fruits and vegetables in these recipes.
Do you live in one of these Southern California Cities? Aguanga, Fallbrook, Hemet, Homeland, Lake Elsinore, Menifee, Murrieta, Temecula, Wildomar, or Winchester. If you do, you can use the local organic fruits and vegetables in our harvest deliveries for these recipes.
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Audrey Humaciu created this recipe for Harvest2U
Audrey is the Editor in Chef at That Recipe and VP of Creativity and Sarcasm at Munofore. When she’s not blogging about her eclectic interests from cooking and crafting to ornamental horticulture and the idiosyncrasies of the American language, she’s just your typical 40 something mom livin’ the life in the California burbs… without the minivan and overpriced coffee.
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