Granny Violet’s Hot Sauce

| November 14, 2012


By Deborah Barocas

My Grandmothers “Pepper Sauce” never lasted.  She had a couple of different recipes and made jars of it from the peppers she planted peppersin her garden.  A few types of peppers could always be found in Granny’s garden, and sometimes before a meal, my mom would run out and pick either a Bird Pepper, a large Wiri Wiri Pepper, or as she called the Habaneros (Cow Nose Peppers).  Whenever she ate hot peppers, she always washed it down with her favorite beverage that consisted of crushed ice, cream soda and carnation milk — quite soothing after an incendiary pepper experience.


2 lbs of large red hot peppers (Habaneros or Scotch Bonnets)

1/2 cup of white distilled vinegar

1 tablespoon of fine sea salt


Wash peppers and remove stems.

Place peppers in a food processor and grind until fine, or use a food mill.

Add vinegar and salt and pulse for 30 seconds.

If you use a food mill, pour ground peppers into a bowl and incorporate other ingredients.grannys hot pepper sauce

Pour into a glass jar that has been sterilized.

**Store in a cool dry place. Do not refrigerate.**