Homemade Hot Sauce with Arriba Peppers

This is the first time I've grown peppers hotter than jalepenos for the sole purpose of making hot sauce. I've tried habaneros but they've truly never done well at my house and I needed to try a new variety. I thought these might do well - they're the Arriba variety and I purchased these from Johnny's Seeds. The actual plants never grew taller than 18 inches and I was ultra worried that they might not produce anything but in total, from 6 plants, I was able to make 2 pints of hot sauce so I'm pleasantly surprised!

Also, I know that I've said I don't like preserving large quantities and truly - this is enough for us for one season for hot sauce and it's really all we need because we like a variety of hot sauces so I don't want too much anyway!

I don't pay for a recipe organizer so you get what you get: not a life story but an explanation of what variety to grow + a recipe. LOL.

Hot Sauce with Arriba Peppers

About 18-22 peppers

1/2 yellow onion, roughly chopped, can be large pieces

3-4 tbsp olive oil

Salt & pepper to taste

1 tsp dried oregano (can use fresh, just a small handful)

2 tsp cumin

Garlic - optional, I add 4-5 cloves or leave it out

1/2 cup vinegar

1/4 cup water

a good handful of fresh cilantro, you can use dried but doesn't taste the same

Preheat oven to 425 degrees. I do not de-seed the peppers. I just chop off the stem to make it as easy as possible. If you don't want it eye-watering spicy, then cut the peppers in half and de-seed. Wear gloves. Put onto a very large sheet pan along with olive oil, onion, salt, pepper, oregano, cumin, garlic. Put try in the oven. 

Roast for 15 minutes. Pull out of the oven, stir around and see if parts have a brown, roasted side. If so, continue on with recipe. If not, put back in the oven for 5 minutes. It usually is about 20 minutes total for me. 

Let cool for 5ish minutes while you pull together your blender or food processor. Add everything from the sheet pan into your food processor or blender. Add in vinegar, water, and cilantro. Puree the shit out of it until its super smooth and not chunky. Add in water or vinegar if necessary to make it smooth. Put it in a jar and keep it in the fridge.