Red Hot Pepper Sauce
Ingredients
20 Tabasco or Serrano Chiles, de-stemmed and cut crosswise into ⅛ inch slices, or 12 very ripe Red Jalapenos (about 10 ounces)
1½ tablespoons Garlic, peeled and minced
¾ cup Onions, thinly sliced
¾ teaspoon Sea Salt
1 teaspoon Cold Pressed Olive Oil
2 cups Filtered or Spring Water
1 cup Raw Coconut Water Vinegar
Directions
1. Combine the peppers, garlic, onions, salt and oil in a non-reactive (clay, enamel, glass, or stainless steal) saucepan over high heat and sauté for 3 minutes
2. Add the water and continue to cook, stirring occasionally, for about 20 minutes, or until peppers are very soft and almost all of the liquid has evaporated
(Note: this should be done in a very well-ventilated area!)
3. Remove from the heat and allow steeping until mixture comes to room temperature
4. In a food processor, puree the mixture for 15 seconds, or until smooth
5. With the food processor running, add the vinegar through the feed tube in a steady stream
6. Taste and season with more salt, if necessary
(This will depend on the heat level of the peppers you use as well as the brand of vinegar used)
7. Strain the mixture through a fine mesh sieve and then transfer to a sterilized pint jar or bottle and secure with an airtight lid
8. Refrigerate
9. Let age at least 2 weeks before using
This can be stored in the refrigerator for up to 6 months