Do you like your sauce hot or mild? Whatever you prefer, you can create you own custom hot sauce with Randy’s sure-fire recipe that you can keep for up to two years!

Homemade hot sauce 

Prep time: 10 min
Cook time: 40 min
Special tools: rubber gloves, blender, air-tight jar

Ingredients:

• 1 tbsp garl‎ic, chopped
• 2 tbsp shallots, chopped
• 1 cup hot peppers stem and seeds removed
• 1 cup ‎bourbon
• 1 cup high quality vinegar
• Sea salt
• Olive oil

Method:

‎In a medium sauce pot heat olive oil, garlic, shallots and peppers. Deglaze with bourbon and simmer for 10 min. Remove from heat and let cool.

Once cool, blend and slowly add vinegar. Season with salt and place in air-tight container. Let ferment for 4 weeks in refrigerator. Open and enjoy.

Tip: Bourbon, salt and vinegar are all forms of preservatives, so this should keep the product from spoiling. The hotter the pepper, the more salt needed for balance.

Courtesy Randy Feltis

www.thefarmhouse.ca

www.eatmypie.ca

@chefrandyf