Yellow Cayenne Pepper Sauce

It took 8 yellow cayenne peppers to make this small quantity of sauce.


Just picked 8 ripe yellow cayenne peppers from our garden.  They are so beautiful.  Last year, I dried them and they dried to a very dull and ugly brown.  So I resolved this year to do something with them to preserve their gorgeous color.  I did a quick scan of  hot pepper sauce recipes on the internet and determined the main ingredients are the peppers, vinegar, salt and garlic.   It seemed fairly quick (simmer, cool, blend) so I thought I would give it a whirl.  It is absolutely delicious (flavor) and very hot!  This is how I did it:


8 each yellow cayenne peppers

1 cup white vinegar

1 teaspoon garlic

1/2 teaspoon salt


Wash and chop the peppers (They are HOT! You could use gloves if you like to protect your hands).  I left the seeds in the peppers for maximum heat.  Place in a pan with the vinegar, garlic and salt.   Cover the pan (to protect your kitchen from the pepper fumes – they go all the way to the back of your throat and make you cough and sneeze – at least that is what happens to me sometimes!) and simmer approximately 15 minutes making sure not to reduce the liquid away to nothing.  It will reduce some.  Let cool.  Place in a small food processor (my mini Kitchen-Aid was perfect for this small quantity) and chop away until the peppers are very fine.  Pour through a fine mesh strainer and discard the pepper skins and seeds.  Cover the sauce and refrigerate.

Scott and I both tasted it “straight up” to get the full effect of the flavor and heat.  We will use it on everything from scrambled eggs, to roasted veggies and meats.



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