Homemade Hot Sauce Recipe
A bold, tangy homemade hot sauce made with fresh chili peppers, garlic, onion, and vinegar. Adjust the pepper variety to create anything from a mild everyday sauce to an intensely spicy condiment.
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes
- Total Time: 45–50 minutes
- Yield: 1 to 1½ cups
- Category: Condiment
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
- Fresh chili peppers, such as jalapeños, serranos, Fresno peppers, or habaneros
- Garlic cloves
- Onion
- White vinegar or apple cider vinegar
- Water
- Salt
- Granulated sugar
- Olive oil, for sautéing
Instructions
- Wash the chili peppers and remove the stems. For a milder sauce, remove some of the seeds and membranes. Wear food-safe gloves when handling very hot peppers and avoid touching your eyes or face.
- Heat a small amount of olive oil in a saucepan over medium heat. Add the chopped onion, garlic, and peppers and cook for 3–5 minutes, stirring occasionally, until they begin to soften.
- Add the vinegar and water, then stir in the salt and sugar. Bring the mixture to a gentle simmer.
- Reduce the heat and simmer for 10–15 minutes, or until the peppers and onions are very soft.
- Carefully transfer the mixture to a blender and blend until completely smooth, following the blender manufacturer’s precautions for hot liquids and allowing steam to escape safely.
- For a thinner consistency, add a little additional vinegar or water and blend again.
- For an extra-smooth, pourable sauce, strain it through a fine-mesh strainer. Leave it unstrained for a thicker, more rustic consistency.
- Allow the hot sauce to cool before transferring it to a clean bottle or airtight container. Keep refrigerated.
Notes
- Use milder peppers and remove membranes and seeds to reduce the heat, or use habaneros and other hot varieties for an extra-spicy sauce.
- For roasted hot sauce, roast the peppers, garlic, and onion before combining them with the remaining ingredients.
- For smoky flavor, add chipotle peppers or a small amount of smoked paprika.
- For a sweet and spicy variation, add honey, brown sugar, mango, or pineapple. Keep fruit-based versions refrigerated and use them relatively quickly.
- Increase the garlic for a more savory, garlic-forward hot sauce.
- For a thicker sauce, reduce the amount of water, simmer longer, or leave the finished sauce unstrained.
- Keep the cooled sauce in a clean airtight container in the refrigerator and use it within a few weeks for best quality.
- This recipe should not be treated as shelf-stable. Safe shelf-stable preservation requires a tested canning recipe with controlled acidity and processing.
- Discard the sauce if you notice mold, unusual bubbling, an unpleasant odor, or other signs of spoilage.
- Extra hot sauce can be frozen in small freezer-safe containers or ice cube trays for convenient portions.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 10 kcal
- Sugar: 1 g
- Sodium: 95 mg
- Fat: 0.5 g
- Saturated Fat: 0.1 g
- Unsaturated Fat: 0.4 g
- Trans Fat: 0 g
- Carbohydrates: 1.5 g
- Fiber: 0.3 g
- Protein: 0.2 g
- Cholesterol: 0 mg
Find it online: https://thefamilycooking.com/homemade-hot-sauce-recipe/
