Homemade hot sauce recipe that tastes just like Frank's hot sauce! Ready in 15 minutes and can be tailored to mild, medium or hot - however you want!

15 Minute Homemade Hot Sauce

peppers

white vinegar or apple cider vinegar

tsp salt

garlic

Put on gloves (kitchen-safe) and wash the peppers.

Cut the tops off of your peppers and slice in half lengthwise.

Pour the vinegar into a saucepan/pot, add peppers, salt, and garlic. Bring to a boil and reduce heat to a low boil until peppers are soft (about 10 minutes).

Pour everything into your blender, including peppers and vinegar.

Blend it (seeds and all) until liquefied.

Add additional heat if desired. If you like it hot, add a Habanero (or half of one), re-blend and re-taste.

hi I was a chef for 16 years and had a decent recipe for different sauces. I always start with my mirepoix (celery carrots and onions) and roast my peppers almost black. yours makes it easier to make my chocolate habenero sauce. it goes great with any cream cheese breaded dessert with a liquor. great job with the fast recipe. thanks

I love this recipe! I like very hot sauces, so I went with five habaneros, and threw in a couple baby carrots for the sugars.  Even my spouse, who doesn't like heat, loves the smell so much that we are going to make a super mild version next.

My garden is going crazy this year. I have Cayenne, Habanero's, and lots of Jalapenos. I added carrots to the recipe, let it cool after cooking before blending, then bring back to a light boil before filling ball jars. I have made sauces with different quantities of the three from my garden. Aside different heat levels all are wonderful and way better than store bought.

I was dreading having to ferment peppers in salt for three weeks or longer, then I found this killer easy recipe, thanks so much! Possibilities are endless. Used 5 jalapenos, 10 red habaneros, five red Thai peppers, two big tomatoes, some salt and organic white vinegar. Es una salsa muy caliente, pero que bueno sabor!

Thank you so much for sharing this recipe and technique!  I had an abundance of Ghost and Carolina Reapers and wanted to make a hot sauce.  I was unsure how to do it, in my head it seemed a lot more complicated.  You simplified it and removed my doubt.

I used distilled white vinegar with mine.  The aroma is very strong while it is simmering, but I like it!  Doing this while the family is gone for the day, but still have the whole house opened up to air out.

I did a quick pinkie sample, and wow!!

Thanks again!

Tim

Tiffany I just made this using a variety of peppers I had left.   My husband loved it.   Thanks.

I've been crowing cayennes at home but this is the first year for them so they are pretty tiny.  I only had a couple handfuls of cayennes so I went off of the picture you posted of the pan to determine how much vinegar to use.  The sauce came out lovely!  Frank's hot sauce also uses cayenne but my homemade tastes about twice as spicy, probably due to their freshness!  Thank you for the simple and easy recipe!

Excellent concept! I say concept instead of recipe because I have jalepenos, habaneros, dragon cayennes, and other peppers growing in my garden and this inspired me to just throw in all the peppers I had (I didn't bother chopping them in half because I'm lazy), added what looked like the right amount of vinegar, a pinch of salt, and some garlic, then followed the steps (maybe boiling for a little bit longer), and it has turned out delicious every time!

I ❤️ this recipe! I've made it a few times, but I'm wondering if I could make it with dried peppers?

My garden is doing well this year with many different hot peppers, I made this  recipe as written using cayenne peppers I grew and it turned out great! Can't wait to try it with some of the hotter peppers I have growing. 
I wonder  if this is how Frank started out?

Mine is way to thick, what is the best way to thin it down without ruining the flavor?

You should use xanthan or guar gum.  Either one works great, but I bought a pound bag that is probably a lifetime supply for under $10.  I've been making hot sauce for many years, these thickeners give sauce the right body, and keep your sauce from separating over time.  I use about 1 1/2 teaspoons per four quarts of liquid.  They are extremely powerful thickeners.  You don't use a slurry either, just add very slowly while blending.  If you really enjoy making hot sauce these gums are the way to go.

Here is my recipe, but you can adjust the pepper juice to vinegar ratio as you see fit, just don't go less than 1:1

Tim's Hot Sauce 2018 – (Makes 8 pints)

Prep:

Start with a T-shirt bag full of assorted fully ripe hot peppers (2018 was Frankenpepper (my own cross-breeded variety), Serrano, Cherry Pepper, Scorpion, Peppadew), enough to make 1 1/2 quarts of pepper liquor (juiced peppers).  The great thing about this method is you don't have to count or weigh the amount of peppers.  Since you're going to juice them you just keep juicing till you have enough.

Remove stems and cut peppers to fit a slow juicer.  Remove 90% of Scorpion pepper seeds.  I leave the seeds in the others

Juice peppers with slow, masticating juicer.  Do not use a centrifugal juicer or you won't be able to breathe.  Use the fine mesh strainer/screen that comes with the juicer, or strain afterwards to remove any seeds.  You only want the juice and pulp, no seeds or skin.  Force pulp through the strainer by scraping with a spatula or spoon  

Ingredients:

1 ½ quarts of juiced pepper liquor
2 ½ quarts white vinegar (or whatever vinegar you like)
¼ cup pickling salt (more if you like, but don't skimp)
1 ½ teaspoons xanthan gum
Optional:
run garlic or onions through the juicer when you're doing the peppers.  I don't in mine, but that's because I only want to taste the pepper, but it's super easy to add whatever fresh flavor you enjoy

In a stainless steel pot combine pepper juice, white vinegar, and salt.  Heat until mixture reaches 180 degrees, then immediately turn down heat to as low as possible.  Keep at 180 for 15 minutes.  Do not boil!

With an immersion or “stick blender”, carefully blend in the xanthan gum, ensuring the blender fully submerged to prevent foaming

Fill sterilized pint jars.  (Optional:  Add ¼ teaspoon of liquid potassium sorbate to each to each pint to help preserve sauce, and retain color)  Do a water bath for 15 minutes

Due to the high acidity, your sauce will keep at least a year, and it gets better with time

Best hot sauce ever! I used cayenne peppers and just a couple jalapenos all from our garden. It's awesome! Thank you!

My husband was put on a very low sodium diet due to health reasons.  He was not crazy about the thought of homemade hot sauce until I found and made this recipe.  Thank you so much this is a keeper!  I make it every couple of months with either our garden peppers or what we can find at the store and it is so much better than store bought.  You are a lifesaver!

Made this recipe with cayenne and ghost peppers..hella hot and sooo good. Thanks

I was really disappointed in this recipe- way too much vinegar for me. I might use use 1:1 or even 2:1 water and vinegar next time.

Have you tried to freeze the hot sauce?  I have been experimenting similar recipes as you list, vinegar / peppers / cook / blend..  and have three (soon to be four) different types, but way more than just I can eat (empty nesting and wife does not do hot sauce)...  I see all the comments about 1-3 months in the fridge, but even that duration might not be long enough for the amount I have.  I bought bottles, and have sterilized (not canning jars...  10.5 oz bottles), so am hoping to keep some "fresh" in the fridge of each, and freeze the rest.  Thanks!

i love hot peppers and i love hot sauce . first time i grow in my garden hot peppers . the problem was that the peppers was too hot to eat raw ( for me ). so i was looking for a recipe but everything was to complicated ( also for me ) . and then i see your recipe . the only thing i change was to add 2 onion . everything i use was from my garden except  vinegar , maybe next year I will make my own vinegar ...back to the point , the hot sauce it was amazing it was one of the best that i eat in my life !!! i hope i'm not the only one who eat it even  for breakfast . 
!!!!! Thank you for your delicious recipe!!!!
PS. why everybody asking how long it can kept ? after one week i don't have any sauce i need to make new :P

Going to attempt this recipe tomorrow going to use mango and pineapple along with a Reaper and a couple other peppers that I've grown in my garden I have about 40 to 50 varieties of pepper seeds that I'm growing next year to use the same recipe just with different peppers can't wait to see the outcome

I was dubious if the recipe would be like that of Franks!
Its now two weeks old and is brillant!
It needed a slight tweak with salt and that was all.
It's an easy recipe that I'm sharing with my hot sauce loving friends.

Thank You

Wow! This was soooooo simple..
Ok, so I used 20 super hot red habaneros 👍🏼
Bragg's Apple Cider Vinegar (which really works well), garlic as stated and added zest and juice of a lime. I cooked for about 15 minutes as they don't break down as fast.
Got to be the best sauce I ever made. Super tasty and super hot!
Thank you so much!!

As an update I added 5 sun-dried tomatoes this time and half an onion. It helps tone down the fire but is very aromatic.
Thanks again.

This is a good recipe for a quick hot sauce. I added two jalapenos when I blended it.  I doubled it and got about 3/4 of a large franks bottle. I will be adding more garlic next time I make it.

I just make this using yellow habaneros and the sauce came out fantastic. Easy to make and the recipe is well written and the pictures are helpful. Thank you!

https://www.youtube.com/watch?v=7YTVbmpWrLA

15 minute homemade hot sauce

Prep Time: 5 minutes

Cook Time: 10 minutes

Total: 15 minutes

Servings: 2

Author : Tiffany

Ingredients

Instructions

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