Recipe of Flavorful Heather's Homemade Hot Sauce

Hello everybody, it’s Jim, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, heather's homemade hot sauce. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Heather's Homemade Hot Sauce is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. Heather's Homemade Hot Sauce is something that I have loved my entire life. They’re fine and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients. You can have heather's homemade hot sauce using 17 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Heather's Homemade Hot Sauce:

1. Take Dry ingredients
2. Prepare 2 Bay leaves
3. Get 2 tbsp onion powder
4. Get 1 tbsp garlic powder
5. Prepare 5 tbsp cayenne pepper powder
6. Prepare 1 tbsp habanero pepper powder
7. Get 3 tbsp paprika
8. Get 2 tbsp salt
9. Take 1/2 tsp ghost pepper powder (optional)
10. Get Wet ingredients
11. Prepare 4 cup white vinegar
12. Prepare 1/2 cup apple cider vinegar
13. Prepare 1/3 cup balsamic vinegar
14. Get 1/3 cup honey
15. Take 1/2 cup apricot preserves
16. Take 2/3 cup spiced rum
17. Take 6 oz can of tomato paste

Instructions to make Heather's Homemade Hot Sauce:

1. In a large saucepan, mix together all dry ingredients, except bay leaves.
2. Add honey, apricot preserves, spiced rum, and tomato paste. Mix well.
3. Whisk in all vinegars, saving 1/2 cup of white vinegar.
4. Place on stovetop, add bay leaves and bring to a slow boil over medium heat.
5. Once boiling, reduce heat to low and cover, simmering for at least 30 minutes.
6. Turn off stove and let cool for 1 hour.
7. Remove bay leaves and pour into a blender, blending until smooth.
8. Using a fine mesh strainer, strain the mixture into a clean saucepan. (Use a spoon to push it through the strainer, the mixture will be thick.) Discard the leftover pulp.
9. Add 1/2 cup of white vinegar (more or less depending on preference) to the sauce, to thin to desired consistency.
10. Cover and let cool completely before bottling.

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