Banana Pepper Hot Sauce (Unique and Tasty) Recipe

Introduction

This Banana Pepper Hot Sauce is a unique and tasty way to add a tangy, mildly spicy kick to your meals. Made with fresh banana peppers and a blend of spices, it’s easy to prepare and perfect for anyone who loves homemade condiments.

Ingredients

• 1 lb. banana peppers (about 6 or 7)
• 1 serrano or jalapeño pepper
• 2-4 cloves garlic, sliced
• 1 cup white vinegar
• ½ cup bottled or filtered water
• 2 tsp white sugar
• 1 tsp salt
• ¼ tsp black pepper
• 1 tsp ground mustard seed
• 1 tsp celery seed

Instructions

1. Step 1: Place a mason jar (without the lid) into a large pot of boiling water. Sterilize it for about 10 minutes, then carefully remove with tongs and set aside.
2. Step 2: Cut off the tops of the banana peppers and serrano pepper, remove the seeds, and slice them into rings. Pack the sliced peppers and sliced garlic into the sterilized mason jar.
3. Step 3: In a saucepan, bring the water, white vinegar, sugar, salt, black pepper, mustard seed, and celery seed to a boil. Reduce heat and simmer for about 5 minutes, then remove from heat.
4. Step 4: Using a funnel, pour the hot brine over the pepper mixture in the jar, making sure to cover everything completely.
5. Step 5: Seal the jar and let it cool at room temperature for about 2 hours. Then refrigerate for 2-3 days to allow the flavors to infuse and develop a pickled taste.
6. Step 6: Remove the jar from the fridge and blend the contents until smooth. Adjust seasoning or thickness as needed.
7. Step 7: Pour the sauce into hot sauce bottles and store in the refrigerator. Use within one month for the best flavor.

Tips & Variations

• For extra heat, keep some of the pepper seeds or add an extra serrano or jalapeño pepper.
• If you prefer a chunkier sauce, blend for less time or pulse to your desired texture.
• Try substituting apple cider vinegar for a different tangy flavor.
• Add a splash of lime juice before blending for a fresh citrus note.

Storage

Store the hot sauce in airtight bottles or jars in the refrigerator. It will keep fresh for up to one month. Reheat gently if desired, but it is typically enjoyed cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milder peppers instead of serrano or jalapeño?

Yes, you can substitute milder peppers like poblano or Anaheim if you prefer less heat, but this will slightly alter the final flavor.

Do I need to sterilize the jar before making the sauce?

Sterilizing the jar helps prevent unwanted bacteria and extends shelf life, so it is recommended for safety and quality.

Banana Pepper Hot Sauce (Unique and Tasty) Recipe

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★★★★★

4.8 from 50 reviews

This unique and tasty Banana Pepper Hot Sauce combines the mild heat of banana peppers with the sharpness of serrano or jalapeño and a flavorful blend of spices. The sauce is brined and fermented slightly, then blended smooth for a deliciously tangy and versatile hot sauce perfect for adding a zesty kick to your favorite dishes.

• Author: Hannah
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 3 days 25 minutes
• Yield: About 2 cups of hot sauce 1x
• Category: Condiments
• Method: No-Cook
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Peppers

• 1 lb. banana peppers (about 6 or 7 peppers)
• 1 serrano or jalapeño pepper

Other Ingredients

• 2–4 cloves garlic, sliced
• 1 cup white vinegar
• ½ cup bottled or filtered water
• 2 tsp white sugar
• 1 tsp salt
• ¼ tsp black pepper
• 1 tsp ground mustard seed
• 1 tsp celery seed

Instructions

1. Sterilize the Jar: Place a mason jar without its lid into a large pot of boiling water. Boil for about 10 minutes to sterilize the jar, then carefully remove it using tongs and set aside to cool slightly.
2. Prepare the Peppers: Cut off the tops of the banana peppers and serrano or jalapeño. Remove the seeds from the peppers to reduce heat if desired. Slice the peppers into rings and pack them tightly into the sterilized mason jar along with the sliced garlic.
3. Make the Brine: In a saucepan, combine the water, white vinegar, sugar, salt, black pepper, ground mustard seed, and celery seed. Bring the mixture to a boil, then reduce heat and let it simmer gently for about 5 minutes. Remove from heat once done.
4. Pour the Brine Over Peppers: Using a funnel, carefully pour the hot brine liquid over the packed peppers and garlic in the mason jar, ensuring the peppers are fully submerged.
5. Seal and Cool: Seal the jar tightly with its lid and allow it to cool at room temperature for around 2 hours. Then refrigerate the jar for 2-3 days to let the flavors meld and the peppers ferment slightly, developing that signature pickled flavor.
6. Blend the Sauce: After refrigeration, remove the peppers and brine mixture from the fridge. Pour the contents into a blender and blend until smooth, adjusting consistency and seasoning to your liking.
7. Store and Use: Transfer the finished hot sauce into appropriate bottles. Store in the refrigerator and consume within one month for the best flavor and freshness.

Notes

• Removing seeds from the peppers reduces the heat level, but you can leave some or all if you prefer a spicier sauce.
• Sterilizing the jar is important for safety and longer shelf life.
• The sauce develops more complex flavors after sitting refrigerated for a few days.
• This hot sauce can be adjusted to your preferred texture by blending more or less.
• Consume within one month to ensure optimal flavor and safety.

Keywords: banana pepper hot sauce, pickled hot sauce, homemade hot sauce, spicy condiments, fermented hot sauce