With this easy homemade hot sauce you may never have to buy hot sauce again! Well, that’s probably not true but you will get to enjoy the most delicious hot sauce, and one that tastes even better for having made it yourself!
Homemade hot sauce is a fun and delicious project to tackle when you have a bounty of hot peppers. You can use a variety of hot chilies to make your own hot sauce, and the combinations of peppers and seasonings you can use are endless!
The basic premise is to lightly ferment hot peppers before blending them into a sauce, similarly to making sauerkraut and the like, then mix them up with vinegar.
Most hot sauces have other seasonings like garlic, onion, and sometimes contain spices like cumin, coriander, or even mustard seeds.
But whether you want a clean heat where the fruity flavor of the peppers come through or a well seasoned hot sauce, this recipe is a great place to start and make your own!
Easy Homemade Hot Sauce
Homemade hot sauce is cheap and easy, and the results are fresh tasting and mouthwatering. It’s way better than store bought versions! This recipe can be adjusted if you have more or less peppers. If you have a scale keep around 2-3% of salt by weight, otherwise weigh your peppers when you buy them and adjust the salt based on the amount you have. Wear gloves when handling the hot peppers.
Prep: 10min
Total: 8D 10min
Ingredients:
- 226g (8oz) chili peppers, tops removed and coarsely chopped
- 2-3 garlic cloves, peeled
- 6g (1 tsp) coarse kosher salt*
- 1/4 cup water
- 1/4 cup apple cider vinegar, white wine vinegar, or rice wine vinegar
Instruction:
- Add the peppers, garlic cloves, salt, and water in a food processor. Process until you reach the texture of a chunky salsa.
- Transfer to a clean glass container and cover with a cheesecloth. Leave on the counter at room temperature for 24-48 hours.
- After 1-2 days, stir in the apple cider vinegar. Leave on the counter, covered with a cheesecloth for 5-7 days (if you have time, go the full week!).
- After 1 week, transfer to a blender and purée until smooth. If it’s very thick add more water (and/or vinegar to taste) to thin. Optional: strain the sauce through a mesh strainer or cheesecloth lined strainer. Squeeze out all the juice from the remaining pulp. Straining will make a thinner sauce, so wait to thin the sauce if you are straining it.
- Transfer to a clean jar or hot sauce bottle and refrigerate. It will last for several months.
- Separation is normal, shake before use.
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