What you need is several ball jars and a good month's worth of patience. Homemade hot sauce is well worth the work. The trick is to tightly pack the jars with the ingredients for each type of pepper sauce. Cover with distilled plain white vinegar and ensure that all ingredients are completely submersed in the vinegar. You may need to put the lid on and gently turn the jars over a few times to get all of the air pockets out and add more vinegar. Turn the jars over daily to move the spices through the veggies. After a minimum of 4 weeks passes, you are ready to puree the hot sauce in a blender. If you prefer thin, shakeable hot sauce, seperate solids from liquid using a strainer or cheese cloth. solid paste mixed with a little olive oil in freezer. Store liquid in an airtight container and refrigerate if you like. It will discolor over time because I don't recommend using color maintaining additives.
You also may be aware that the heat of store-bought peppers fluctuates tremendously throughout the year. Peppers grown at home or purchased in August-September will peak at the peak of their heat; those bought during the winter will be more mild.
Enough habanero's to appear to mostly fill the number of containers you choose. I prefer to use 32 oz ball jars.
Prepare the ingredients by slicing long sections of white onion and carrot. I like to cut the onion in 8ths and the carrot in about 3" sections. Peel 5 or more garlic cloves for each 32-oz jar. Slice the tops off of the hot peppers, wearing gloves if you are sensitive to the hot pepper oil and be certain to wash your hands immediately after handling the peppers.
Put 1T of black pepper corns and 1T coriander seed into the bottom of each jar. Line the sides of the jar with the veggies, making sure to alternate for best results. Pack full with peppers and a couple of the remaining vegetables. Overall, my sauce is about 1/4-1/3 vegetables other than peppers by volume. Cover with vinegar, place lid on jar and store in a cool place where you will remember to turn the jars over every day.
Following the same process as above, use the following ingredients: Jalapeno peppers (sliced lengthwise), garlic, fresh basil (about 3/4-cup for 2 ball jars); white onion; 1T black peppercorns; 1/2T coriander seed.
POMEGRANATE-LEMON Pepper Sauce (Mild)
Use a combination of orange bell pepper, ahaheim pepper (if you want any heat) and ajeio peppers. Seeds from one pomegranite, thinly sliced lemon (about 1 lemon per 32-oz ball jar); garlic; 1T coriander seed, 1T black peppercorns.
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