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4 from 2 votes

Homemade Hot Sauce Recipe

Course Condiments
Cuisine American
Cook Time 22 minutes
Total Time 22 minutes
Calories 0kcal
Author Mommypotamus


  • 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.


Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg