Canning: Green Chile Hot Sauce

I have to admit that I have an addiction to hot sauces.  It doesn't matter what color the sauce is so long as it is spicy and provides that pop of something special!  This Green Hot Sauce is so simple to make that you will wonder why you have been buying the store bought varieties.  I especially love that the spiciness and flavor of the sauce is completely dependent on what type of chile peppers you use.  Poblano peppers provide a fruity mild heat.  Anaheim chiles provide a mild heat.  Jalapeno peppers provide a moderate heat.  Serrano peppers provide a moderate to hot heat. 

Green Chile Hot Sauce

based on Green Hot Sauce

makes 2 cups or 2 half pint jars or 4 - 4 oz. jars 

1/2 lb green chile peppers

1 1/2 cup vinegar

1 tsp kosher salt

1/2 tsp sugar

Remove the stems and seeds from the chile peppers.

Combine the chile peppers, vinegar, salt, and sugar in a medium nonreactive pot.

Bring to a boil.

Boil for 5 minutes.

Cool slightly then puree using a blender.

Return sauce to the pot.

Cook sauce on medium high heat for 5 minutes.

Ladle hot sauce into hot sterilized jars leaving 1/2" headspace.
Wipe the rims of the jars.
Adjust hot sterilized two piece lids.

Process in a water bath for 10 minutes at sea level and adjust the processing time as necessary based on altitude.

Allow hot sauce to mature 2 months prior to using for best flavor.