To the pyro-gourmaniacs, the lovers of all things that tickle the tongue with fiery goodness, I come with a gift. This simple hot sauce recipe is perfect over burritos, eight layer dip, and even eggs, but that’s not the only reason to love it.
In addition being rich in capsaicin – which is though to be anti-inflammatory, helpful for relieving pain, and immune boosting – it will make you more athletic.
I mean cooperative. Or empathetic. Or something.
I should probably back up here. According to Epicurious.com, a “recent study indicated that people who ate a very spicy bird’s eye chile pepper prior to playing a game were more motivated to work as a group, even if it meant winning less money for themselves.”
The idea is that they developed a sense of camaraderie by going through something intense together. So if you’re up for that, make this sauce to share with someone you love. (Or better yet, if you haven’t finished your own plate in years because it always looks more delicious than the identical thing on everyone else’s plate, slather it on and cross your fingers that no one else can take the heat. See how diabolical I am? Muahahahahaha.)
Or just make it because it rocks. Seriously, I barely got the final jar photographed before I inhaled it. Yum!
Homemade Hot Sauce Recipe
- 1 lb peppers (I like to blend red chilis with something slightly spicier)
- 4 -6 cloves garlic
- 6 tbsp vinegar
- 2 tbsp lime juice
- 2 tsp rapadura (or sub honey / maple syrup)
- 1 tsp sea salt (to taste)
- 1 pinch cayenne pepper (to taste)
- Set oven to broil. Wash and trim chili peppers, then place them on a baking sheet.
- Pop peppers into the oven and broil on high until the top of the outside is black and blistered – mine usually take about 10-12 minutes.
- Gently tug on the stems – the tops will come right off. Then pinch the blistered skin and peel it away. If desired, de-seed them to reduce the heat of the final product. (I didn’t and my sauce wasn’t overly spicy, but I sometimes do if the peppers are particularly hot.)
- Add peppers, vinegar, lime juice, sweetener (rapadura, honey, or maple syrup), salt and four cloves of garlic to a food processor and puree until smooth.
- Taste and add optional cayenne pepper and additional salt and sugar, and extra cloves of garlic if desired.
- Transfer mixture to a clean jar with a tight-fitting lid and store in the fridge for up to one month.
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I think my husband would love this. I’ll have to give it a try.
This looks awesome!
Could you make this a fermented sauce? I thought you had a fermented hot sauce recipe on your site, but can’t find it. I must be thinking of another blog.
You totally could. I would start by first fermenting the peppers according to these instructions (https://mommypotamus.com/a-peck-of-pickled-peppers/), then blending them afterwards. It may be a little saltier due to the fermentation process, but you could either dilute it a little or add more sweetener to balance it out.
Awesome! I have yet to find a good store-bought hot sauce without preservatives in it . This will be so great to make! Do you think you could can jars of it in a hot water canner? It’d be great to use summer’s crop of chili peppers to make enough to last a few months. Thanks for sharing!
This sounds delicious! I’ll have to give it a try. I’d love to make some homemade sauces and such this summer. Thanks for sharing!
could this hot sauce be canned with a pressure canner ?
I have pressure cooked hot sauce (not this recipe my own) for a years. It lasts for , so far, 4 years. It’s just like other pressure canned vegetables. Cook it 45 minutes (that will really make it last) under pressure. It may lose a few vitamins…but that’s not the point of hot sauce, is it?
How many oz. jar does this recipe make???
How much sugar do you add, as it isn’t specified in the ingredients?
2 teaspoons – the sugar is listed in the ingredients as rapadura, honey or maple syrup. I’ll update the post to clarify 🙂
What is the shelf life of this if kept in the refrigerator?
What type of red chilis are you using?
How long dose it take to make before you can use it
Less than an hour
What type of vinegar are you using for this. There are so many different ones out there?
What type of chili’s do you use? That’s the main ingredient 🙂
I have used several types – most often red jalapeno chilis.