A quick and easy, non-fermented hot sauce using whatever red hot pepper you have. Similar to Frank's Red Hot Sauce or Sriracha. Recipe modified slightly Sept, 2023.
Prep Time10 minutesmins
Cook Time25 minutesmins
Total Time35 minutesmins
Course: condiment, Side Dish
Cuisine: American
Keyword: cayenne peppers, hot peppers, hot sauce
Servings: 100
Calories: 3kcal
Author: Getty Stewart
Ingredients
10 ozred hot peppers (cayenne, jalapeno, serrano, fresno, etc)4 cups
3-5clovesfresh garlic, roughly chopped
1/2cuproughly chopped onion
1tspsalt
1 1/2cupsapple cider vinegar or white vinegar
1/2cup water
2tsphoney (optional)
Instructions
Wear gloves when handling this many hot peppers! Wash and remove stems from peppers. Chop roughly into small pieces (Kitchen scissors work great for slender peppers). Keep or remove seeds and white ribs depending on how much heat you want. The more you leave in, the hotter your sauce will be.
Combine peppers, garlic and onion with vinegar and water in pot and simmer for 20 minutes until peppers have softened. Remove from heat and let cool for 15 minutes.
Transfer to blender or use immersion blender to puree the mix. Caution, the hot pepper fumes will be strong, open the blender lid away from you.
Taste the puree and decide if you'd like more salt or a little honey to round out the flavour. Have a little cheese nearby, just in case.
Strain out seeds using fine sieve or cheesecloth. If sauce is too thick, add a little more vinegar or water.
Pour into sterilized jars or bottles (pint/2cup/500ml). (Wash then boil in water for 10 minutes.)
Seal with lid and keep refrigerated for up to 6 months. Flavour will be best after letting it age for at least 2 weeks.
Makes about 2 cups or 100 teaspoon sized servings!
Video
Notes
The vinegar allows this to stay in the fridge for up to 6 months.For longer, shelf-stable storage, replace the water in this recipe with more vinegar and can using a hot water bath. Process quarter pint jars (125 ml) with 1/4 head space for 10 minutes as seen in the Bernardin Hot Sauce Recipe.