Homemade Pepper Sauce #EattheWorld

I am catching up on some countries I never posted for Eat the World. This is from Guyana.

Guyana, a country on South America’s North Atlantic coast, is known for its dense rainforest. It is English-speaking and its residents love cricket and calypso music; culturally, it's connected to the Caribbean.

Hot pepper sauce is a staple in any Caribbean household, with each cooking having his or her own method or process. I was inspired to make my own hot sauce. My version ferments for several days. So, plan ahead if you want to make this.

Ingredients

• 2 pounds fresh peppers (I had shishitos, red jalapenos, and more)

• 3 whole garlic cloves

• 1 Tablespoon salt

• 1-1/2 cups vinegar (I used an apple cider vinegar)

Procedure

Wash and dry your peppers. Lay them on a parchment or silicone mat-lined baking sheet and preheat the oven to 350 degrees Fahrenheit. Roast for 40 minutes - until the peppers are shriveled and golden. Once roasted, pull the stems from the peppers.

Combine the peppers, garlic cloves, and salt in a blender. Blend for a few pulses. Once the ingredients are roughly combined, drizzle in the vinegar. Blend till smooth.

Transfer sauce to a jar and cover with a cheesecloth. Allow to sit in the pantry; the longer it sits, the deeper the flavor that develops. We left ours for about 10 days. Blend the sauce smooth again. Test the sauce and adjust the salt to taste.

Transfer to bottles or jars and place in the refrigerator. This sauce will keep for 3-4 months.