Rachael's Wicked Hot Sauce

This is a flavorful and thick sauce. You can control the heat level, by removing some or all of the seeds before cooking the peppers. Remove all the seeds for a mild sauce. If you need a supply of heirloom chiles to make this sauce extra special visit chileplants.com

Ingredients: 1 ½ lbs. mixed hot peppers, any variety 12 each chipotle peppers, dried 2 cups cider vinegar 4 cloves garlic, smashed 2 over ripe bananas 1 T mustard seeds 12 each whole cloves 1 cinnamon stick, broken 4 bay leaves, broken 8 whole allspice berries 2 T sugar 1 T kosher salt

Method:

Wash and drain peppers, split and seed, if desired.
Rough chop the peppers into appx. 1" chunks, you should have about 8 cups.
Put them in a large sauce pot with the cipoltle, banana, vinegar, garlic and spices.
Bring to a boil, then turn down to a simmer.
Continue simmering, covered over medium heat until very soft, stirring occasionally about 45 minutes.

Press the mixture through a sieve, or ideally use a Foley Food Mill.
Discard seeds, pulp and spices. This sauce is fairly thick, about the consistency of ketchup.

Store and seal sauce into canning jars while boiling hot.
The flavor and heat will develop over time.