homemade hot sauce

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

How to Make Homemade Hot Sauce (Frank's Copycat)

Homemade hot sauce is cheap and easy, and the results are fresh tasting and mouthwatering. It&#x27;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.

Easy Homemade Hot Sauce

(8 ounces) chili

2-3 garlic cloves,

(1 tsp) coarse kosher salt*

water

apple cider vinegar, white wine vinegar, or rice wine vinegar

Add the peppers, garlic cloves, salt, and water...

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...

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...

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...

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...

Transfer to a clean jar or hot sauce bottle and refrigerate. It will last for several months.

Separation is normal, shake before use.

Homemade hot sauce makes a perfect gift! Make either traditional fermented hot sauce or a quick cook version, which is done in less than half an hour.

Homemade Hot Sauce (Fermented Or Quick Cook Recipe)

garlic,

filtered water

sea salt

apple cider vinegar

honey syrup,

xanthan gum, optional (see notes)

Homemade Hot Sauce (Fermented or Quick Cook Recipe)

Place the peppers and garlic in a clean...

Place the peppers and garlic in a clean wide-mouth quart canning jar. Set aside.

To make the brine, heat the filtered water...

To make the brine, heat the filtered water and sea salt in a medium saucepan until the salt has dissolved completely. Let cool to room temperature. 

Place the peppers and garlic in a clean glass jar. Pour the brine over the peppers and garlic, completely submerging them. If you run out of brine, you can make more by mixing 1 cup of warm filtered water with 1 teaspoon of sea salt.

Fit the jar with a fermentation lid or...

Fit the jar with a fermentation lid or cheesecloth secured with a rubber band. Place in a warm, dark spot for 5-7 days, or until the brine looks cloudy and small bubbles begin to appear when you tap the side of the jar. 

When the fermentation time is up, strain the...

When the fermentation time is up, strain the brine, reserving it. Place the fermented peppers and garlic in a blender, and add in 1 cup of the brine, plus the apple cider vinegar, and honey or maple syrup, if using. Blend until completely smooth, adding in additional brine to reach the desired thickness. 

While the blender is running, sprinkle in the...

While the blender is running, sprinkle in the xanthan gum, if using, and blend for an additional minute.

Transfer to a bottle and store in the...

Transfer to a bottle and store in the fridge for 3-6 months.

Combine the peppers, garlic, 2 cups of water,...

Combine the peppers, garlic, 2 cups of water, 2 teaspoons of sea salt, apple cider vinegar, and honey or maple syrup, if using, in a medium pan over medium-high heat. Bring to a boil, reduce heat, and simmer for 10-15 minutes, or until the peppers and garlic have softened.

Pour mixture into a blender (making sure to...

Pour mixture into a blender (making sure to leave the cover vent open, but covered with a kitchen towel) and blend until very smooth.

Transfer mixture to a squeeze bottle and store...

Transfer mixture to a squeeze bottle and store in the fridge for 2-3 weeks.

Portuguese Piri-piri sauce, or hot sauce, gets its heat from birds-eye chiles. Use peri peri sauce on chicken, shrimp, pork.

Portuguese Piri-Piri Hot Sauce

hot chilis, depending on the heat (see LC Note above)

garlic cloves,

lemon

salt

extra-virgin olive oil,

Chop

Coarsely chop the peppers and discard stems.

Purée

Place the chilis and their seeds, the garlic, lemon juice, salt, and as much of the oil as you wish in a food processor fitted with a metal blade and purée. Pour the mixture into a small glass jar and let steep for several days in the fridge.

Strain

You can strain the mixture and return it to jar, but I like mine with a bit of texture. Sauce will keep in the refrigerator for 1 month.

Take your brunch game to the next level with homemade southern fried chicken and waffles! Nothing screams weekend brunch quite like epic fried chicken, belgium waffles, and a perfectly spicy hot sauce and maple syrup drizzled on top!

Southern Fried Chicken and Waffles

lbs chicken thighs (boneless, skinless)

Tbsp kosher salt

tsp black pepper

buttermilk

eggs

hot sauce

all-purpose flour

tsp kosher salt

garlic powder

Tbsp 1 stick unsalted butter

Tbsp honey

½-2 tsp cayenne pepper

tsp sweet paprika

½ tsp chili powder

½ tsp kosher salt

Tbsp baking powder

Tbsp sugar

cinnamon

vegetable oil

eggs (separated)

tsp pure vanilla extract

maple syrup

pickle slices

Pat chicken thighs dry with a paper towel, then cut into ¼” thick strips. Place chicken in a large bowl with salt and pepper, then cover and let sit for 2 hours. 

In a large bowl, whisk together buttermilk, eggs, and hot sauce. In a second large bowl, whisk together flour, salt, and garlic powder.

Place a wire rack on a rimmed baking sheet, then begin coating chicken. Dip each piece of chicken first in the flour mixture, then in the buttermilk, then again in the flour mixture, shaking off any excess. Transfer to wire rack, then repeat until all chicken strips are coated.

Meanwhile, fill a large cast iron or heavy bottom pan with oil until it’s about 2” high. Heat over medium-high until oil reaches about 350 F. You want to cook the chicken around ~325F, but the temperature will drop when you add the chicken.

When oil is hot, carefully add about ~8 pieces of chicken, depending on the size of your pan, and cook, turning every 1-2 minutes, until all chicken is a golden brown color and has an internal temperature of 160 F, about 6-7 minutes per batch. Transfer chicken to a clean wire rack, then repeat cooking remaining chicken. 

For the chicken

Combine all ingredients in a sauce pan, then heat over medium-high until butter has melted and spices become fragrant. Use a brush to coat each piece of chicken with hot sauce.

To make sauce

Preheat waffle maker and coat with nonstick oil spray. 

Beat egg whites in the bowl of a stand mixer until stiff peaks form.

Whisk flour, baking powder, sugar, salt, and cinnamon together in a large mixing bowl. In a separate bowl, whisk together buttermilk, vegetable oil, egg yolks, and vanilla. 

Whisk wet ingredients into the dry ingredients, then gently fold in egg whites. Pour about ½ cup batter into each waffle mold, then cook according to waffle maker directions. Serve waffles immediately with hot fried chicken, maple syrup, and pickle slices.

To make the waffles

https://content.jwplatform.com/videos/6UKJbiHk.mp4

Homemade southern fried chicken and waffles! Buttermilk fried chicken is served over light, fluffy belgian waffles, then doused with a homemade hot sauce. Breakfast perfection!

Flaming hot homemade vinegar free Caribbean scotch bonnet pepper sauce - vegan, paleo, gluten free, keto

Scotch bonnet pepper sauce

scotch bonnets

red bell pepper

carrot (sliced)

onion

scallion (sliced)

coconut sugar

pink salt

lime

olive oil

Heat up a skillet with the oil on low heat

Using a blender or food processor, individually puree the carrot, bell pepper and scotch bonnet peppers. Use a splash of water if needed to assist with breaking down the vegetables.

Add each ingredient to a skillet after each one is pureed

Add the onion, scallion and garlic together in the food processor and puree and add that also to the same skillet.

Increase the heat under the skillet to high, stir the pan

As the ingredients start to splutter, decrease to low, add the pink salt, coconut sugar and the lime juice, cover the skillet with a lid and simmer for 20 minutes but stir frequently to ensure the ingredients don't stick.

Add a splash of water if the vegetable puree proceeds to stick.

Allow to completely cool down.

Pour the contents into a blender and blitz into a smooth consistency

Store in mason jars/bottle in the refrigerator

Here&#x27;s an easy recipe for a batch of homemade Jalapeño Hot Sauce. It uses a pound of jalapeños so consider yourself warned!

Jalapeño Hot Sauce

jalapeños,

baby sweet pepper,

sweet onion,

white vinegar

Rough chop jalapeños, sweet peppers, onion, and garlic.

Add all chopped ingredients into a medium saucepan...

Add all chopped ingredients into a medium saucepan with the vinegar and salt then bring to a boil on the stovetop.

Once it's at a boil lower the temperature...

Once it's at a boil lower the temperature and simmer ingredients for 10 minutes.

Turn the stovetop off and set the medium...

Turn the stovetop off and set the medium saucepan aside on a cooling rack.  Let it cool to room temperature and add it to a blender.

Blend all ingredients then strain the blended mixture...

Blend all ingredients then strain the blended mixture using a mesh strainer. Discard the pulp.

Bottle the liquid for use. The sauce will...

Bottle the liquid for use. The sauce will keep for up to 3 months stored in the refrigerator.

Top 7 homemade hot sauce recipes from across the web

The most viewed homemade hot sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Easy Homemade Hot Sauce

Homemade Hot Sauce (Fermented Or Qu...

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Top 7 homemade hot sauce recipes from across the web

The most viewed homemade hot sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

15 Minute Homemade Hot Sauce

Easy Homemade Hot Sauce

Homemade Hot Sauce (Fermented Or Qu...

Portuguese Piri-Piri Hot Sauce

Southern Fried Chicken and Waffles

Scotch bonnet pepper sauce

Jalapeño Hot Sauce

The most viewed homemade hot sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine