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Banana pepper hot sauce bottle
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Banana Pepper Hot Sauce

This banana pepper hot sauce is a unique and tasty twist on the classic pickled banana peppers.
Prep Time 5 minutes
Cook Time 10 minutes

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 water bottled or filtered
  • 2 tsp white sugar
  • 1 tsp salt
  • ¼ tsp black pepper
  • 1 tsp mustard seed ground
  • 1 tsp celery seed

Instructions

  • Place a mason jar (without the lid) into a large pot of water. Bring to a boil and sterilize it for about 10 minutes before removing with tongs.
  • Cut off the the tops of the banana peppers and serrano and remove the seeds. Slice into rings. Pack them in the mason jar.
  • Create the brining liquid by bringing the water, vinegar, and spices to a boil in a saucepan. Simmer for about 5 minutes, then remove from heat.
  • Use a funnel to pour the brine liquid over the pepper mix.
  • Seal the mixture and allow to cool at room temperature for about 2 hours. Refrigerate for 2-3 days to allow the flavors to infuse and let the pickled flavor develop.
  • Remove from fridge and use a blend until smooth.
  • Adjust to taste or thickness if needed, add into hot sauce bottles, and consume within a month.