Description
This unique and tasty Banana Pepper Hot Sauce recipe combines sweet banana peppers with a touch of heat from serrano or jalapeño peppers, infused with garlic and a flavorful, spiced brine. The sauce is fermented slightly over several days, then blended to a smooth, vibrant hot sauce perfect for adding a tangy kick to any dish.
Ingredients
Scale
Peppers
- 1 lb. banana peppers (about 6 or 7 peppers)
- 1 serrano or jalapeño pepper
Other Ingredients
- 2-4 cloves garlic, sliced
- 1 cup white vinegar
- ½ cup bottled or filtered water
- 2 tsp white sugar
- 1 tsp salt
- ¼ tsp black pepper
- 1 tsp ground mustard seed
- 1 tsp celery seed
Instructions
- Sterilize the Jar: Place a mason jar without its lid into a large pot of boiling water and boil for about 10 minutes to sterilize. Carefully remove the jar with tongs and let it cool slightly.
- Prepare the Peppers: Cut off the tops of the banana peppers and serrano or jalapeño. Remove seeds if you want less heat. Slice the peppers into rings and pack tightly into the sterilized mason jar along with sliced garlic.
- Make the Brine: In a saucepan, combine water, white vinegar, sugar, salt, black pepper, ground mustard seed, and celery seed. Bring to a boil, then simmer gently for 5 minutes. Remove from heat.
- Pour the Brine Over Peppers: Using a funnel, pour the hot brine over the packed peppers and garlic ensuring the peppers are fully submerged.
- Seal and Cool: Seal the jar tightly with the lid and allow to cool at room temperature for 2 hours. Then refrigerate for 2-3 days to let flavors meld and for slight fermentation.
- Blend the Sauce: After refrigeration, pour the contents into a blender and blend until smooth. Adjust consistency and seasoning as desired.
- Store and Use: Transfer the finished hot sauce into bottles, store in the refrigerator, and consume within one month for best flavor and freshness.
Notes
- Removing seeds from peppers reduces heat for a milder sauce.
- Ensure the jar is properly sterilized to prevent contamination during fermentation.
- Adjust the sugar and salt to your taste preference.
- This sauce benefits from resting at least 2-3 days to develop a balanced flavor.
- Store the sauce in the refrigerator and use within one month for optimal freshness.
