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Dorothy Thomas

Hot Sauce Recipe

A fiery, flavorful hot sauce made with fresh chili peppers, garlic, and vinegar. Perfect for adding a spicy kick to tacos, wings, eggs, and more!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 1 8
Course: Condiment
Cuisine: Mexican-American
Calories: 10
Ingredients Equipment Method Notes

Ingredients
  

  • 10-12 Fresh red chili peppers (e.g., cayenne, jalapeño, or habanero for extra heat)
  • 3 cloves Garlic, peeled
  • ½ cup White vinegar (or apple cider vinegar)
  • ¼ cup Water
  • 1 tbsp Lime juice
  • 1 tsp Salt
  • 1 tsp Sugar (optional, for balance)
  • ½ tsp Ground cumin (optional, for depth)

Equipment

  • Blender or food processor
  • Small saucepan
  • Sterilized glass bottle or jar

Method
 

  1. Wash and stem the chili peppers. For milder heat, remove seeds. For extra spice, keep them.
  2. In a blender, combine peppers, garlic, vinegar, water, lime juice, salt, sugar, and cumin. Blend until smooth.
  3. Pour the mixture into a saucepan and simmer for 8-10 minutes over low heat, stirring occasionally.
  4. If too thick, add a splash of water. For a smoother sauce, strain through a fine mesh sieve.
  5. Let cool, then transfer to a sterilized glass bottle. Refrigerate for up to 1 month.

Notes

  • For Fermented Hot Sauce: Ferment peppers and garlic in a 3% salt brine for 1-2 weeks before blending.
  • Heat Level: Adjust by using milder (bell peppers) or hotter (ghost peppers) chilies.
  • Storage: Always use clean utensils to prevent spoilage.