Homemade Hot Sauce
- Total Time: 3 hours 30 mins
- Yield: 1 Quart, 1 Pint 1x
Description
It’s hard to get homemade hot sauce quite as fiery as a store-bought bottle but what you sacrifice in heat, you more than make up for with rich, complex flavors.
Ingredients
- 3-4 lb (1.35-1.8 kg) of various hot peppers (stemmed)
- 1 1/2 liters of white vinegar (5% acidity)
- 1 1/2 tsp of kosher salt
- 1 tsp granulated garlic
- 1 tsp onion powder
- 1/4 tsp thyme
- 4 oz (115 g) tomato paste
- 1 tbsp sugar
- 1 bay leaf
Instructions
- Roughly chop up peppers. Place peppers, vinegar, salt, and spices in a non-reactive sauce pan. Our 4 Quart stainless steel sauce pan was big enough. Simmer for 2 hours in a well ventilated area.
- Remove peppers from vinegar and place in a food processor. Strain vinegar and set aside. Process the peppers until smooth, then press through a fine sieve.
- Return processed pepper pulp to the sauce pan and add 1/2 of the vinegar mix, tomato paste, sugar and bay leaf. Adjust coloring and salt if desired. Simmer over low heat for an hour. Pour into sterilized jar or bottle and secure with an airtight lid. Let age at least two weeks before using. Maybe stored up to 6 months in the refrigerator.
- Prep Time: 30 mins
- Cook Time: 3 hours
- Category: Condiment
- Cuisine: American
Nutrition
- Serving Size: 1 teaspoon
- Calories: 5
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Frequently Asked Questions
Why does homemade hot sauce need to age for two weeks before using?
The recipe instructs you to pour the finished sauce into a sterilized jar and let it age at least two weeks before using. This resting period allows the pepper pulp, vinegar, and spices to meld into a more complex, rounded flavor — fresh from the pot, the vinegar will be sharp and the spices unintegrated.
Why does the recipe call for cooking in a well-ventilated area?
The first step simmers 3-4 lb of hot peppers in 1 1/2 liters of white vinegar for 2 hours. Boiling vinegar and hot peppers releases capsaicin vapors and acetic acid fumes that can irritate eyes and lungs — the recipe explicitly requires a well-ventilated space or open window.
How long does the finished hot sauce keep?
Stored in a sterilized airtight jar or bottle in the refrigerator, the recipe says it will keep for up to 6 months. The high vinegar content (1 1/2 liters for 3-4 lb of peppers) acts as the primary preservative. 
