Recipe: Hot Sauce

1272 is hitting the big time! I taped two Video Tips for on Friday—one homemade ketchup and the other homemade hot sauce. The videographer was shocked when I said I had the ketchup recipe on, but not the hot sauce, so here you go. Similar to Michael’s comments, he said it was just as hot as your typical hot sauce, but had a brighter, fresher taste. With four ingredients and less than 10 minutes of doing, there is no reason not to make your own. It can complement your other favorite hot sauces or become your new favorite. My Video Tips should be up at within three to four weeks—I’ll be sure to let the world know.

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Servings: 1/4 cup; makes 4 cups
Time: 10 minutes active; 1 month total

1 pound jalapenos, stemmed (keep ribs and seeds for the hottest sauce)
1 teaspoon salt
1 1/2 cups white vinegar
1 garlic clove, minced

1. Put everything in a food processor and blend for 3 minutes. Pour into a glass jar and store in a cool, dark cabinet for one month. Move to a serving container and refrigerate. You can use the hot sauce for up to a month, if kept in the fridge.

Writer Bio: Adrienne D. Capps loves food and is a vegetarian—she doesn’t believe these things are mutually exclusive. A vegetarian for the past nine years, Capps created as a way to share her passion for eating, drinking and cooking—and to make vegetarianism more accessible. The blog transforms meat dishes into vegetarian or improves vegetarian recipes and puts the results up in a weekly post called the Sunday Serving on the blog and at the Facebook Group Vegetarianized. Capps is also a food writer, teaches cooking classes in Davis and is an amateur caterer. Upcoming cooking classes and recent food articles are found on the blog home page.