Recently we returned from a road trip visiting family. My aunt has a giant garden and it was full of peppers begging to be picked. She insisted we pick a bag full and return home with them.

I tend to be a wimp when it comes to spicy foods but my husband has a bizarre obsession with them and the hotter the better. He even signed a waiver once in order to enter a contest. Needless to say I sat on the sidelines offering copious amounts of ranch dressing and watermelon upon cue.

My aunt’s garden was full of different varieties but the cayenne and Thai chili peppers were the most bountiful so I grabbed several of those. I actually was not completely sure if the ones I thought were cayenne peppers were indeed those, but I am now almost certain after checking this great visual guide .

The sweet and mild peppers made their way into a great batch of chili my husband made (and loving left out the spicy ones for me). I just was not sure what I should do with the leftover ones.

It finally dawned upon me that our hot sauce supply was dwindling down to only two different bottles from the average five different types. These peppers were destined to become hot sauce.

Making hot sauce is so simple and there are three things that make it so wonderful.

1. There are only five ingredients…really three if you want it even simpler.
2. It takes hardly any time to make.
3. There are no measurements required (although I gave a rough estimate for those who really want it)

With all that being said you should make this immediately, slather it on some eggs or chili and cornbread and call it a day.

Hot Sauce

Ingredients:

Variety of peppers (I used about 16-18 Cayenne and 12 Thai chili peppers)
White vinegar (you want to have enough to cover the peppers half way)
4-6 Tbsp. crushed garlic
1 Tbsp. cumin
1 Tbsp. salt
1 tsp. cornstarch (optional)

Instructions:

1. Cut the tops off peppers and discard.
2. Add peppers to a food processor or blender.
3. Pour vinegar into container until the peppers are covered about half way up. If you like a more vinegar heavy, thinner sauce then cover the peppers.)
4. Add remaining ingredients and pulverize completely.
5. Add mixture into a pot and bring to a boil. Once it reaches a boil reduce heat and let simmer for at least 20 minutes (the longer the better).
6. At this point I pulled out my immersion blender to further pulverize it. Do not skip this step. If you do not have one put it in the blender again and give it a good whirl.
7. If you’d like you can add cornstarch to help thicken it.
8. Remove from heat and strain using a fine mesh strainer placed over a bowl.
9. Using a funnel pour hot sauce into an old clean soda or beer bottle and allow to cool before using a wine stopper or cork to close bottle. Keep stored covered at room temperature.