More Than Our Story

Homemade 'Pepper Pot' Hot Sauce

Homemade hot sauce.

Total Time: 10 Minutes *excluding canning

Heat-Level: Seriously Hot

Plant-Based

Table of Contents

Inspiration

Yes I know… ‘pepper pot’ typically refers to one of Guyana’s national dishes – a delicious stew traditionally served at Christmas and other special events made from cassareep (cassava root syrup), scotch bonnet peppers and fragrant species – but hear me out. My dad has been making a homemade hot sauce for years that is so damn hot, tasty, and easy to make I can’t fault him – he simply calls it ‘pepper pot’.

BUY AS MANY TYPES OF PEPPERS AS POSSIBLE:
Ghost peppers, habaneros, cherry bombs, Calabrian peppers, jalapeños, Thai chillies, just avoid anything mild like cubanelles or banana chillies.

Ingredients

  • Hot Peppers – buy as many types of peppers as possible: ghost peppers, habaneros, cherry bombs, Calabrian peppers, jalapeños, Thai chillies, just avoid anything mild like cubanelles or banana chillies.
  • Olive oil
  • Vinegar (any type will do)
  • Salt
  • Fresh limes

Preparation

The Sauce

  1. Put on gloves!
  2. Wash the peppers, destem, chop roughly and place into a blender.
  3. Blend, slowly adding 3:1 oil:vinegar mix until desired texture is reached.
  4. Add a pinch of salt, a splash of lime juice and pulse one last time.
  5. Use immediately, or can for storage up to 1 year.

WATER BATH VERSUS PRESSURE CANNING:
Botulism is no joke, ensure your recipe is safe for water-bath canning (read more about home canning safety). When canning high acid foods such as jams, jellies, fruits, and pickles you can safely use the water-bath canning method. If you are canning low-acid foods such as vegetables, broth or meats, you will need a pressure canner.

Canning

  1. Prepare a boiling water canner, or simple heat water in a large, covered, stock pot with removable grate inserted, and water deep enough to cover the lids of the jars with 2” of water.
  2. Add hot sauce into hot jars, leaving ½ inch of headspace.
  3. Remove air bubbles, wipe rim, and center lid on jar. Screw the rim down until tight.
  4. Place jars in water. Bring to a boil, cover, and heat for 15 minutes.
  5. Remove the lid, wait 5 minutes, then remove jars carefully.
  6. Cool for 24 hours, then store in a cool place for up to 1 year.

Tips

  • Always use a mason jar! You cannot safely can with old or recycled jars from your cupboard. They aren’t meant for heat like a mason jar is and their lids do not create a strong, safe seal for storing food.
  • Always use a new lid! You cannot reuse lids because there is a special sealing agent on them to ensure a strong seal. After the initial use the agent is depleted and the integrity of the lid is gone.
  • Water Bath Versus Pressure Canning: Botulism is no joke, ensure your recipe is safe for water-bath canning (read more about home canning safety). When canning high acid foods such as jams, jellies, fruits, and pickles you can safely use the water-bath canning method. If you are canning low-acid foods such as vegetables, broth or meats, you will need a pressure canner.
  • Other Tips For Water-Bath Canning:
    • Don’t forget the rack: To avoid broken jars, always make sure to use a rack to lift the jars off the bottom of the pot to allow the water to circulate properly and prevent breakage.
    • Don’t use kitchen tongs: Good luck getting a grip on a slippery, hot jar. Wrap a few elastic bands around your tongs to improve the grip they provide, or invest in a proper pair of canning jar tongs.

SOURCES

Picture of Daniel

Daniel

Daniel is an extremely curious person, a wealth of random knowledge and facts. Extremely passionate about a vast array of interests ranging from health to history, science to athletics, everything culinary and the list goes on. Trust us, you would want to be on his team for Trivial Pursuit. Daniel is also years into his battle with brain cancer. He experienced a seizure while on a Zoom call at work in late 2020 and quite literally, his life changed within minutes. After his operation he started to talk about his story but had always known it was more than just him. From then, More Than Our Story became a PROJECT that has evolved into the starting point it is today. He has also since become a multiple time IRONMAN.

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