Discover the satisfaction of creating your very own homemade hot sauce — it may even tempt you to ditch store-bought options! The possibilities are nearly endless for various combinations of hot chilies and seasonings to concoct your perfect blend. You can use all of one kind of pepper or chili or use a combination.
The basic premise of making hot sauce involves gently fermenting the hot peppers, akin to making sauerkraut, then blending the mixture with vinegar.
- For a mild-to-medium hot sauce try using jalapeños, serrano peppers, cherry bomb peppers, banana peppers, or Fresno peppers.
- For a more assertive medium-to-hot hot sauce try using cayenne peppers, thai chilies, or Tabasco peppers.
- For a hot-to-crazy hot sauce, use habanero, scotch bonnet, or ghost peppers. Depending on your expertise and familiarity with super hot peppers consider mixing them with one of the medium-spicy or milder chiles.
Many hot sauces also have additional seasonings like garlic and onion and sometimes contain spices like cumin, coriander, or even mustard seeds. Start with the basic hot sauce recipe below and build the flavors to suit your personal taste.
A word of caution — be sure to wear disposable food-safe gloves at all times when handling hot chilies.
Basic Fermented Hot Sauce
INGREDIENTS:
1/2 lb. assorted chili peppers, tops removed and coarsely chopped
2-3 garlic cloves, peeled
1 teaspoon coarse kosher salt
1/4 cup filtered water
1/4 cup apple cider vinegar or white wine vinegar
METHOD:
In the bowl of a food processor, add the peppers, garlic cloves, salt, and water. Process until the mixture is the texture of chunky salsa. Transfer the mixture to a clean glass container and cover it with a cheesecloth top secured with a rubber band. Leave on the counter at room temperature for 1-2 days.
After 1-2 days, add the apple cider vinegar (or white wine vinegar) and stir into the pepper mixture. Leave on the counter, covered with cheesecloth for 7 days.
After 7 days, transfer the mixture to a food processor and purée to your desired texture. If it’s too thick add a bit more water and/or vinegar to thin.* If you prefer a smooth thin sauce, process the mixture using a high-powered blender (like a Vitamix) until smooth. Then, sieve the sauce through a mesh strainer or cheesecloth-lined strainer. Squeeze out all the juice from any remaining solids.
Transfer the mixture to a clean jar or bottle and refrigerate. It will last for several months.
Separation is normal. Shake or stir before use.
*Straining will make a thinner sauce, so wait to thin the sauce with water and/or vinegar until after you stain it.
