Learn how to make hot sauce at home, including hot sauce recipes and tips, fermenting chilies, preserving hot sauce, and how to start a hot sauce business.
Prep time: PT10M
Cook time: PT15M
Rating
4.91 stars (31 reviews)
Keywords
chili peppers, vinegar
Ingredients
1 pound fresh chili peppers of choice
½ - 1 cup vinegar
1/2-1 tablespoon salt
Categories
hot sauce
Cuisine
American
Steps
Wash the peppers and remove the stems. Remove the seeds, if desired. Add them to a food processor along with the vinegar and salt and process until smooth.
Add the mixture to a pot and bring to a quick boil. Reduce the heat and simmer for 15 minutes to allow the flavors to develop.
Remove from heat and cool. Add them to serving bottles, or strain out the pulp first for a much thinner sauce and bottle.
Makes about 2 cups or so of hot sauce.
Nutitrion
Serving Size: 1 serving
Calories: 6 kcal
Carbohydrates: 1 g
Protein: 0.3 g
Fat: 0.1 g
Saturated Fat: 0.01 g
Sodium: 110 mg
Sugar: 1 g
Unsaturated Fat: 0.033 g
Reviews
Matt on 2026-02-01 (4 stars): Why the cooking as the vinegar and salt if added will kill anything
I have made sauces for years with vinegar base and salt and no need for refrigeration is required as well
Also looking at recipe with cumin honey, orange, carrots and possibly black peppercorn to add to base of jalapeno ghost scorpions reapers and habenero
Any thoughts of proportions
Thank you
Reinaldo Perez Lastre on 2026-01-15 (5 stars): magnífica explicacion
anonCO on 2025-08-21 (5 stars): Looking for which recipe would be best with Korean Dark Green. Thinking the Serrano recipe because there are several fermented recipes for the KDG peppers not as a sauce. Have you tried or what do you recommend?
Sausage King of Estero on 2025-07-16 (5 stars): Just made my first batch of Louisiana (half cayenne and half hot banana) from your recipe and it came out amazing. I have a lot of peppers this year and making sauce is a cool way to use them up. Appreciate all the info and the easy resource for beginners.
B Graves on 2024-12-15 (5 stars): Great resource! I have gallons of habaneros and Carolina Reapers from this season and wanted to make sure I was doing this right! You break the process down simply and concisely. Glad I ran across the site. Thanks!
steve edler on 2024-11-04 (5 stars): hey mike,
two questions if i may. 1. if i add fruit to my recipe, when do i add it? do i add it before or after the cooking process? i plan on cooking it then straining the peppers to get a thin, liquid sauce. wasn't sure if the cooking process would weaken the flavors of the fruit.
2. is there any ratio of fruit to peppers or experimentation will be my guide?
thanks so much for your information.
steve
