I LOVE CHILES. All of them. This hot sauce is something to bring to a holiday party and I am always happy to find not only something homemade but something hot’n spicey in my stocking. But then again I like that all year round.
1 cup of vinegar ( distilled or cider )
2 cups of water
2 tablespoons of Vermont maple syrup
1-2 tablespoons of garlic powder
1 teaspoon whole black peppercorns
2 teaspoons kosher salt
1 teaspoon ground cinnamon
12-16 dried jalepenos
4-6 dried New Mexico ( or chipoltle) chiles
Bring all of the ingredients to a boil stirring gently and constantly for 2-3 minutes then turn down the heat to a simmer , stirring occasionaly for 1 -2 hours. Then turn of heat and let cool . Put everything in a large jar and seal with a tight lid. Let the the sauce sit in a cool , dark place for 24-48 hours. Strain the sauce through a wire strainer making sure to press the chiles with a spoon and bottle. Much like a homemade beer there will be some sediment on the bottom . If this kind of thing (sediment)bothers you , use a cheese cloth to strain out any bits of chlie. If it does’nt bother you shake well before using. As far as bottles go,I tend to save any used container with a tight fitting cap or lid.For this stuff I have saved a bunch of old 5 oz. tobasco bottles with the plastic restraint tops so all of sauce doesnt come out of the bottle at once. Unless of course you like that sort of thing. Use very hot water to rinse out the bottles before bottling or if you worry about anything nasty soak bottles in 1 part bleach to 10 parts water for a couple of hours and rinse well (I MEAN REALLY WELL) before bottling. If you want to make more double or triple the recipe. If you want it hotter ad more of your favorite chile, or sweeter add more maple syrup. This stuff is great on plain oatmeal with pecans or use it to marinate just about anything. ENJOY !

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