This is a spin on Frank’s Red Hot Sauce. Your results will completely depend on you and your peppers! Honestly: what a cool thing to be able to grow peppers here in the Puget Sound.  Cayenne peppers need lots of heat and sun and have a very long growing time. If you check out our time-lapse from 2018 you can see the cayenne hogging-up the camera at the end of the summer. Notice how the peppers come in green, then take about another month to turn red. They are absolutely beautiful!

Ingredients

~ 20 cayenne peppers (red)
2 cups white vinegar
3 cloves garlic
1/2 tsp sea salt

Directions

1. Wear disposable gloves. If you don’t have gloves do not proceed. 🙂
2. Wash, stem and de-seed peppers. Save some seeds so you can pump up the heat if you’re like me!
3. Combine peppers, vinegar, garlic and salt into a saucepan and bring to boil.
4. Simmer for 15 minutes. I recommend turning on the fan, and perhaps even cracking some windows. While the peppers are boiling be ready for the “fumes” to make you cough. 
5. Once the peppers are fully cooked and soft, pour everything into a blender and liquify.
6. Strain through a fine strainer.
7. Store in clean jars, stored in refrigerator up to 6 months.
   Yield: 4 ounces.