Does anyone have a recipe for homeade hot sauces?

Sure. What are you looking for?

I've got chili peppers and banana peppers and tabasco pepper, I'd like to make some hot sauce from them.

What to do with garden peppers? Gotcha. Let me look.

When I was young we would just put them up in jars with white vinegar to make "pepper sauce". I think you want something more "jazzie".

Here is a good one. It is more of a relish than a sauce.

Freezer Salsa del Sol

8 cups chopped tomatoes
2 cups chopped green tomatoes
2 cups chopped onions
2 cups chopped peppers (use one type or mix them up!)
3 tsp oregano
2 tsp salt
1/2 tsp cumin
1 tsp black pepper
1 tsp cilantro

Combine all ingredients and bring to boil. Simmer, uncovered for 5 minutes. Set aside, when sauce reaches room temperature, put in freezer containers and freeze. Will keep frozen at least one year. Fresh in fridge will keep as least one week.

Sounds good, have any other suggestions?

Here is a saucy sauce but sterile jars scare me.

La Mesa Chile Sauce

40 tomatoes
5 large white onions
15 ounces peppers (once again, use what you got or mix them up)
3-1/2 cups cider vinegar
3/4 cup sugar
2 TBS salt
5 cloves garlic
1 TBS oregano
2 TBS ground cumin
4 ozs red chile powder (use the pure type. Not the mix with other spices)
1 TBS dry mustard

In a food processor or blender, chop the tomatoes and onions in batches. Put the puree in a stock pot. Add the peppers to the blender. Blend. Add to the pot. Add sufficient water. Bring to a low boil for two hours. Add the vinegar, sugar, salt, and garlic. Boil one hour longer. Stir to mix well. Next add the spices, herbs and mustard. Stir again to thoroughly mix. Pour the salsa into sterilized, hot pint jars and seal. Matures in two weeks. Use within six months.

Makes 3-1/2 quarts of chile sauce.

This recipe is from the Hatch Chile Cookbook. I don't know how big those tomatoes are but 40 sounds like pretty small ones to me to make under a gallon.

Don't be afraid of canning !

I've been doing it for years!

What do you think about 40 tomatoes in that recipe? Wouldn't they be pretty small? Have you canned tomatoes?

I've done some canning, it's been along time though. I might have to consult a cook book for a refresher, but I'm not scared.

I've actually got all the ingredients for that growing in my garden.

I really like this Freezer Salsa del Sol. It was easy to make & delicious!

Good. I thought you would like it. Easy makes good even better. Did you make different batches of different peppers? or did you mix 'm up? If you made different batches of hot, banana, etc., can you share how they tasted?

Exactly!

I did mix them up, I'm a sucker for peppers of all kinds. I think that I added to many jalapeno peppers, which is where all the fun is, beacuase the salsa was ULTRA hot.