This is the hot sauce recipe I used this year. I used a large variety of hot peppers from my garden- not just the peppers called for- and I also didn't strain it once the three months were up. The sauce tastes AMAZING, and we've been eating it on everything. (And also learned that I did not make near enough.) I learned that the straining is a personal preference- I like the texture of the unstrained sauce. I don't know about canning it at all. It's hot sauce, so it really doesn't go bad. I put it in small canning jars and tucked the jars away in our extra fridge. Basic Hot Sauce 3 cups of distilled white vinegar 2 lbs of cayenne/jalapenos seeded and chopped 2 teaspoons of salt Start by simmering vinegar, salt as well as peppers not less than 5 minutes, afterward process the mix in a blender. Afterwards, preserve sauce in a glass bottle and then place it in a dark cabinet. Allow this to age not less than three months. Strain it once itâÂÂs ready to use.

Here's one from NCHFP with tomatoes. And here are some previous discussions with several recipes. Dave Here is a link that might be useful: Cayenne Pepper Sauce

Dave, I do think it sounds safe, for all the reasons you say. But consider it this way...it is a bit less acidic than the NCHFP recipe for hot sauce with tomatoes, and it is thicker than pickled peppers (in terms of convection in the liquid), so either way the tested recipe (hot sauce or pickled peppers) is getting a less-safe change (rather than an equal change such as peppers for onions, or a more-safe change such as extra vinegar for water). I do think subbing all peppers for the tomatoes is probably fine, and I would eat sauce made that way. I was just wondering, because sometimes when people post discussions on tested recipes with multiple substitutions, you feel it's too different from the tested recipe. Nothing wrong with that opinion, of course, and it surely matches the official food safety opinion from the USDA. I just like to think scientifically about whether the changes really affect safety - whether each substitution affects acidity, oil content, heat transfer within the product, etc. I usually have no problem with combining 4 or 5 substitutions that are individually approved, but I did, for example, think it was questionable to sub a lot of garlic for onions in the roasted tomato salsa thread. One thing I really like about this forum is the way we conduct reasoned and thoughtful discussions on the issues, so it's nice to have different opinions around, and to be able to talk respectfully. I wasn't questioning the pepper substitution, Dave, just wondering how it fit into your food safety views. Hearing it from an extension class seems like a pretty good approval to me. Melissa

No and i sure wish i could :(. My fatalis are about ready and it was my favorite hot sauce recipe.