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!
The Hot Chili Peppers:
You can make hot sauce from green chilies or red/orange ripe chilies. The main differences will be the color of the sauce, the heat level, sweetness, and flavor of the peppers themselves.
I love making hot sauce from my home grown chilies and varieties I buy at my local farmer's market. But I've also made them with hot peppers from the grocery store and it turns out great that way as well!
Different chiles have different water content. Some are fleshier and contain more water, while some have thinner skins. Some peppers contain more seeds and others are more hollow.
Because of this your hot sauce may end up being thicker or thinner, and if it's too thick you can add water or vinegar to thin.
Sometimes I like to strain out the pulp for a thinner more watery hot sauce, and other times I leave the pulp in for a thicker hot sauce (which can be thinned to a pourable consistency)!
Basically, you can use this method to make hot sauce with any hot chili peppers, but feel free to adjust it to meet your own preferences!
Other than having different textures, as you know different peppers have varying spice levels–you've heard of the scoville scale? Spicier peppers will make hotter hot sauce, and milder peppers will make milder hot sauce.
If I have a lot of really hot chiles, such as habaneros, I like to mix them with some milder chiles.
I've made this hot sauce with cherry bomb peppers, cayenne peppers, habaneros, and tabasco peppers. And combinations of them.
The fermentation of homemade hot sauce:
Don't get scared away from the idea of fermenting peppers to make hot sauce! Fermentation is a big word, but luckily chilies are some of the easiest foods to ferment.
Both the heat of the chilies, the salt, and garlic that are added to the mix help prevent unwanted bacteria from growing, while the naturally occurring good bacteria on the produce itself is able to culture.
Fermenting the peppers helps the flavor develop and helps preserve the hot sauce. I don't do a long fully fermented version of this hot sauce, where the "pepper mash" made in the first step is submerged fully in brine and left to ferment for 1-2 weeks (if not longer).
But we get a bit of fermentation going and then let it at room temperature.
My process to make hot sauce is simple.
First, you add a bunch of hot peppers, garlic, (onion if using), salt and water to a food processor and chop it coarsely to make a thick and pulpy salsa.
Transfer the mixture to a clean glass jar, cover it with cheese cloth, and place a rubberband around the lip to hold it in place.
Set aside for 24 hours to kick start the fermentation, then stir in the vinegar and let it ferment for a week--still covered with cheese cloth.
At that point, transfer the mixture to a blender and blend until fairly smooth.
If you want a thinner hot sauce or your blender can't make the sauce smooth enough, you can strain the sauce through a fine-mesh strainer. For a thin and smooth hot sauce you can run it through a cheesecloth lined strainer to remove all pulp. Make sure to squeeze out all the liquid from the pulp if you use cheesecloth!
If you want to keep the pulp, just add more water (or cut it with a bit more vinegar if you want more acidity) to thin it out the desired consistency while you're blending.
Wear disposable food safe gloves at all steps when handling the hot chilies!!! This is very important!
The flavor of homemade hot sauce is so fresh and perfect when compared to store bought versions. For an easy maybe 15 minutes of total hands on time, you have a mouth watering results that can (theoretically) last you for months if you pace yourself. But there is no need, you can just make more!
Make your homemade hot sauce your own!
There are so many variations you could make, from what kinds of chiles you use, to which type of vinegar you use and how much you add even.
Do you want your hot sauce sweeter?
Sometimes sweetness balances out the spicy and brings out flavor even more. You can add sugar to the final hot sauce to taste (start with a teeny amount) or do it by adding sugar containing vegetables to the sauce.
For flavor and a bit of natural sweetness, add chopped onion* when you first chop up the chilies and garlic. Or you can add a carrot at this point! Carrot is a great earthy tasting, natural sweetener.
*Doesn't really what kind of onion you use, but white and yellow onions won't "muddy" the color of the final sauce like red onions might.
You could try making a mango hot sauce by rehydrating dried mango and blending it into the final sauce. This is really nice with a spicy sauce like habanero hot sauce.
Try adding spices to your hot sauce.
Try adding some toasted and ground cumin seed or coriander seed. A little ground toasted mustard seed could also be nice to add some "up your nose" heat.
I usually go for the clean peppery flavors of my hot sauces, but sometimes it's fun to switch things up!
Change the heat level:
We've all done it. Bitten off more than we can stomach spice-wise! Hot sauce is nice because you can add more if it's not too spicy and use it in small amounts if its a very spicy hot sauce.
But if you're making it yourself then you can start out with a mix of peppers to suit your own heat tolerance!
For a mild-to-medium hot sauce try using: jalapeños, serrano peppers, cherry bomb peppers, banana peppers, or fresno peppers. You can use all of one pepper or do a combination.
For a medium-to-hot hot sauce try using: cayenne peppers, fish peppers, thai chilies, or tabasco peppers. Again you can use all of one kind of pepper or use a combination.
For a hot-to-insane hot sauce try using: habanero, scotch bonnet, or ghost peppers. If using these peppers I would personally mix them with one of the medium-spicy or milder chiles.
This is not a complete list of chilies of course, and the same pepper (even same pepper plant) can produce peppers of wildly varying spice level. It's part of the adventure when it comes to chilies!
I hope you feel inspired to try making your own, homemade hot sauce!
If you make this homemade hot sauce, leave a comment below and rate the recipe on the recipe card. And please share your photos with me on Instagram, tag @thecuriouschickpea and #thecuriouschickpea. I love seeing your recreations!
WANT MORE DELICIOUS VEGAN RECIPES?
SIGN UP FOR MY EMAIL NEWSLETTER & FOLLOW ME ON INSTAGRAM, FACEBOOK, AND PINTEREST!
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.
Ingredients
- 226g (8oz) chili peppers, tops removed and coarsely chopped
- 2-3 garlic cloves, peeled
- 6g (1 tsp) coarse kosher salt*
- ¼ cup water
- ¼ cup apple cider vinegar, white wine vinegar, or rice wine vinegar
Instructions
- 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.
Notes
*If using finely ground sea salt, decrease amount slightly.
Make the sauce your own! You can sweeten or flavor the hot sauce by adding other vegetables in the first step (e.g. onion or carrots). Or add a bit of sugar to taste to the final hot sauce. Or try adding spices like cumin, coriander, or mustard seed to the final hot sauce.
This recipe was originally published on May 16, 2017. The amounts have been adjusted in this updated recipe to make it easier to work with smaller amounts of peppers. The original amounts were:
- 1 ¼ lbs cherry bomb peppers, or your choice of fresh chiles, tops removed
- 6 garlic cloves
- 1 ½ tablespoon coarse kosher salt
- ½ cup water
- ½ cup apple cider vinegar
Mmm beautiful pictures!
thank you!
I've noticed some recipes boil the sauce...any reason why you didn't? Does it detract from the flavor?
@Steve, boiling the sauce before bottling is crucial with some pepper ferments because it kills the lactobacillus bacteria that allows the fermentation to take place. Some strains of the bacteria will continue to ferment at cooler than room temp or even in the fridge causing the bottle tops to pop or even break the top of the bottles from gas pressure. Boiling prevents other bacterial and viral growth/replication. It is wise to add some acv to get the ph at or below 3.8 ph before bottling.
I tried this recipe and it's phenomenal! To anyone considering boiling and bottling, I'd recommend doubling the water. It's not uncommon for fermenting vegetables to result in the growth of yeast (white mold looking substance on the top)...just scrape it off, and boil it to kill any remaining traces.
I am no expert, but believe the addition of the vinegar would also create an environment too acidic for the yeast to survive, thus its addition post-fermentation. This is why an open can of vinegar brined pickles won’t get ‘mold growth’ while a lacto-fermented (no vinegar) does, even after boiling.
Started a Batch on June 18 and it’s almost done. Does it need to be stirred during ferment phase? Will update upon completion.
Hi Nik, If it's submerged in liquid it shouldn't need to be stirred, but if you do its best to use a silicon or wooden spoon! Hope you enjoy!
Successful Batch added cilantro and let it sit for 7 days. I got 20oz out of it. Thanks will use again.
Can I add fruit to this recipe? I've made hot sauce before with fruit with boiling them together, but I was curious about trying it this way.
Hi Jason, I haven't tried making this hot sauce with fruit, but am super intrigued at the idea now and will definitely need to try it out this summer! I would expect that the vinegar would keep the fruit from molding, but the fruit may turn a bit alcohol tasting as it ferments. I would probably test a small batch with fruit just in case. Alternatively the fruit could be added after the peppers ferment. You've given me a lot of avenues to explore with your question! ?
I have done this recipe with mango! It works and it was by far my favorite one! Ever since my husband found this we have been making so many different hot sauces! So good!
@Melissa, what other hot sauce flavors have you made with this? When did you add the fruit?
@Alyssa, I just made a batch using habanero peppers and mango. I added the mango in during the final blending after the fermentation and it tastes great.
I wanted to keep the sweetness of the mangos natural sugars, so adding it after fermentation ensured there weren't any issues in that front.
@B, This is exactly what I am doing - adding/blending in mango after the chillies ferment- It's great! It just started to ferment again in the bottles when the temperature in the cold room rose....
@Eva Agha,
How much Mango do you need? And I'm guessing you can also use Pineapple?
@Eva Agha, I used this recipe the last time that I made sauce. It was my best batch so far. I used ghost peppers, scorpion habanero and cayenne. (DONT ASK FOR RATIOS)
When done, it was good but nuclear. I added mango nectar and boom! Best sauce ever!
Thanks for the hot sauce recipe! I have two jars of peppers fermenting right now. One has a white film on top, the other doesn't but both have tiny bubbles. Think they are both ok? The film concerns me. Thanks
Barbara
Hi Barbara, the white film is likely kahm yeast--not mold--and therefore ok, however it might make the batch taste a bit sour or not as good especially if given the chance to proliferate. If the yeast isn't too extreme, skim it off. Keep the batches separate from each other so that you can taste a bit of the one with the yeast and if it tastes off you won't have ruined both jars. If anything about it tastes off, definitely don't consume it! Here's some more information about the white yeast that might be helpful:
https://www.culturesforhealth.com/learn/natural-fermentation/white-film-cultured-vegetables-mold/
https://www.mountainfeed.com/blogs/learn/149018247-fermentation-faq-what-is-the-cloudy-film-in-my-ferment-is-it-safe
https://www.fermentedfoodlab.com/what-is-that-white-milky-stuff-on-my-fermented-veggies/
Do I remove the seeds and membrane before chopping in the food processor?
Hi Cathie, there's no need to remove the seeds before fermenting--unless you want a less spicy hot sauce! In that case it might be best to go for a less hot pepper.
Wow! That was quick. Thank you very much!!
How does the sauce need to be stored...fridge? And how long before it spoils?
I keep it in the fridge and it will last several months at least (possibly longer but I can't speak from experience as hot sauce never lasts that long at our house!)
So I just finished a batch and it is extremely thin...like thin as water.:.waht did I do wrong?? I have more peppers and wanna make more but don’t want to end up with the same result. Help!!
Well nvm. I am n idiot. I just reread the recipe. I missed the step to purée the mixture before the final straining ?? I just strained. UGH!
Hi Bridget, I'm so sorry! I hope you were able to make something work with your batch of hot sauce ?
I just realized I was supposed to wait 24 hours before combining the vinegar. Is this going to be a problem??
Hi Mike, This response may be too late to be too helpful, but I'd proceed with the recipe and just keep an eye on it. You should notice some bubble formation as it ferments, so hopefully that happened for you!
I wanted to make large batches of this to give as wedding favors. Does this recipe need to be refrigerated? Or can it be bottled and put in the pantry?
Hi Kimberly, I can't answer with 100% certainty here because I don't want to offer any bad advice when it comes to food safety. Because of the fermentation, salt content, and vinegar content the hot sauce should be ok out of the fridge for at least a couple of days (we ferment them at room temperature after all!). If you would do this, sanitize every bottle before filling, and keep refrigerated before the wedding and ask guests to refrigerate when they take them home to be safe. If possible do make a test batch enough in advance to test it out for yourself and use your best judgement. I will say that we keep our hot sauce refrigerated but it lasts several months in the fridge (possibly longer but we go through it more quickly than that).
I made this with some super spicy locally grown chili's they were a mixed green basket so I have no idea what kind they were. Any ways... I strained most of the sauce through the cheese cloth and got lazy and put the rest in a bottle. The one I left the pulp in was much hotter and the burning lasted longer! Amazing recipe but I personally would leave in the pulp! (Btw I did use a Vitamix so all the seeds were pulverized!) Thanks for the recipe, my husband is in love!
I'm sodium sensitive. If I omit the salt, will that be ok?
@teresa, No the salt is necessary to inhibit the growth of harmful bacteria and mold in fermentation.
Came out extremely watery. I don't understand. Followed the recipe exactly how it is. Had to use corn starch to thicken it. Good flavor though.
It's not a super thick hot sauce, more like the consistency of tabasco. If you want a thicker one you can try using less water in the future or blend some pulp in to thicken it up!
Hello - love this recipe, ended up using 9 jalapeños and 4 carolina reapers to make it dangerously spicy. I think I may have added too much salt, as we’re now on day 6 and no bubbles have appeared yet. Should I try to let it sit for an extra few days (8-10 days total) or is this now a bad batch? Thanks!
Hmm, if it doesn't seem off then I'd just continue to let it sit and see what happens. Even if you don't see bubbles perhaps your nose can tell you if its fermenting (though that might be intense with that pepper combo!). If anything starts to look wrong, of course that is when you'd have to dump. With fermenting there are so many variables, but hopefully it'll figure itself out!
I'd also love to advice for this! I have had no bubbles either. Thanks
Thank you so much for sharing this recipe!
It's soooo delicious 😀
I will use it in the future very often.