HOW TO MAKE HOT SAUCE and Preserve Peppers for Spices!

Cut the tops off Scotch bonnet peppers and place them in the dehydrator to dry for grinding into seasonings.

Cut the tops off Cayenne peppers and place them in the dehydrator for making cayenne pepper powder.

Slice Alma paprika peppers and place them in the dehydrator, ensuring they are laid flat to avoid molding.

Remove most of the seeds from the sliced Alma paprika peppers before dehydrating.

Set the dehydrator to 95 or 100 degrees Fahrenheit and dry the peppers for 24 hours, adjusting time as necessary.

Wash the Serrano and Thai Dragon Chili peppers before preparing them for hot sauce.

Cut the tops off the Serrano and Thai Dragon Chili peppers.

Weigh the peppers to ensure you have about a pound; adjust the salt and vinegar measurements accordingly if you have less.

Combine the Serrano and Thai Dragon Chili peppers in a food processor and pulse until chopped.

Add 1 tablespoon of real salt to the chopped peppers in the food processor and pulse again.

Equipment Needed