Minute Homemade Hot Sauce
A Homemade Hot Sauce recipe that tastes just like Franks Hot Sauce! Ready in 15 minutes and can be tailored to mild, medium or hot however you want! Use it to make our delicious Buffalo Chicken Pizza and our One-Pan Buffalo Chicken Potatoes.
When the garden gives you peppers and chilies, make homemade hot sauce! This recipe tastes like Franks Hot Sauce and its ready in 15 minutes. The best part though, is that it costs a whole lot less to make!
You know that cool section in the grocery store and fancy gift shops? The one with those fancy sauces and spices that you just want to buy, but youre afraid to plunk down $10 for a bottle of awesome looking hot sauce because well, you dont know how it tastes , and you dont know if its too hot or not?
If youre lucky, some of the gift shops may have toothpicks you can dip in to sample, but usually youre left guessing as to the flavor and heat index of the sauce itself.
Fear not! We have the perfect solution for how you can build the perfect homemade hot sauce according to what your taste buds desire.
Do you want to make something truly unique, or ridiculously hot? Go ahead.
Would you prefer to make something a little more traditional like Franks Hot Sauce? Easy. Well show you how.
For this Hot Sauce tutorial, we primarily used Fresno Chile peppers for two main reasons.
Jalapeno Hot Sauce Recipe
Any green hot sauce lovers out there? If so then this easy Jalapeno Hot Sauce recipe is a good option for your next homemade batch.
If youre new to homemade hot sauce I think youll find it surprisingly easy to make just keep in mind that youll need extremely high doses of acidity and heat to give each drop that familiar tangy zip.
How Do You Make Hot Sauce Whats It Made Of
The traditional way of making hot sauce involves fermenting either straight hot peppers or a mix of hot and sweet peppers and other aromatic veggies . When the fermentation time is up, the whole shebang is blended with vinegar until smooth as silk. To help keep the hot sauce from separating, emulsifiers are usually used during the blending processwe recommend xanthan gumwhich keeps the hot sauce smooth when bottled.
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Low Fodmap Sausage & Vegetable Casserole
Super easy and tasty make-ahead breakfast casserole prepared with sausages, eggs, and roasted veggies. Dont forget to top it with some fresh basil!
- 270gramssweet potatoes, peeled and cubed
- 1red bell pepper, diced and seeded
- 200gramspumpkin, peeled and diced
- 200grampotato, peeled and cubed
- 1/2cupleek, finely sliced
- 400grams beef sausages, chopped into small slices
- 12large eggs
Homemade Spicy Hot Sauce
I created this spicy recipe one day using what I had available from my garden: hot peppers, carrots, onions and garlic. The carrots make this recipe stand out. -Carolyn Wheel, Fairfax, Vermont
Provided by Taste of Home
|20 habanero peppers
|5 serrano peppers
|15 dried arbol chiles
|2 large carrots , peeled, halved lengthwise and quartered
|1 large sweet onion , cut into 8 wedges
|8 garlic cloves, halved
|3/4 cup white vinegar
|1/2 cup fresh lime juice
|3 teaspoons salt
|1 teaspoon coarsely ground pepper
Nutrition Facts : Calories 3 calories, Fat 0 fat , Cholesterol 0 cholesterol, Sodium 30mg sodium, Carbohydrate 1g carbohydrate , Protein 0 protein.
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Chilli Paneer No Onion No Garlic
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Chilli Paneer No Onion No Garlic | Jain Chili Paneer Dry is spicy, sweet, and sour. This is an Indo-Chinese dish that is widely popular in India. It is very delicious and easy to make. Chilli Paneer is perfect as a starter, appetizer, or side dish. This dish is very flavourful with crispy Paneer and crunchy bell peppers. We need just 30 minutes to make this restaurant-style dish.
Whats The Base Of Your Hot Sauce
When it comes to maintaining flavor, its key to know what your hot sauce is based on. A lot of popular hot sauces are vinegar-based, while others like Secret Aardvark have more of a tomato base.
Whatever your base is, consider adding more of it. You wouldnt want to add tomatoes to something like tabasco instead consider adding a little acid in the form of cider vinegar, white vinegar, salt or limes to taste.
For tomato or vegetable-based hot sauces, add more of the ingredients listed on the label. For Secret Aardvark, that often includes tomatoes and carrots.
Specifically for Asian-style hot sauces, tapioca or cornstarch will reduce the heat without changing the flavor or texture too much.
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Tomato Puree, Red Chilli pulp, Water, vegetable pulp, sugar, salt, red chilli powder, spices & condiments, acidity regulator, thickeners, preservatives
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Did You Make This Recipe
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This recipe was originally published on May 16, 2017. The amounts have been adjusted in this updated recipe to make it easier to work with smaller amounts of peppers. The original amounts were:
- 1 1/4 lbs cherry bomb peppers, or your choice of fresh chiles, tops removed
- 6 garlic cloves
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How Long Will This Sauce Keep
It should keep a few months easily in the fridge, or even longer. Its all about the acidity. To be technical, target level ph for shelf stable foods is below 4.6 ph, but should probably be lower for home cooks, around 3.5 or so, to account for errors. If youre concerned, add more vinegar to lower the ph. Sauces made with fermented chili peppers will last even longer.
Learn How To Make Your Own Hot Sauce
Making your own hot sauce is easy! It may seem intimidating to ferment hot sauce at first, but youve got this! Just follow the steps and be patient. In about four weeks youll have the best hot sauce ever! If this is your first time learning to make hot sauce, I suggest sticking to the recipe exactly. If you are an experienced fermenter, you can probably embellish a little bit.
Since hot hatch chiles arent always available and in season, you can evenly substitute for another kind of pepper. I write my fermentation recipes in grams and milliliters for consistency and food safety. So If you want to use, say, Anaheim peppers instead of hatch chilies just evenly sub the weight of peppers.
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Making Chinese Style Vegetables In Hot Garlic Sauce:
Chop Vegetables: Wash, clean and chop choice of vegetables into bite-size pieces .
Aromatics: Peel and finely chop garlic this is the star of the dish add a little more quantity than usual for a stronger flavor. Similarly, finely chop ginger and celery as well.
Prepare Sauce Mix: Combine brown sugar, red chili flakes, soy sauce, and sriracha sauce. Mix nicely and keep aside till required.
Cornflour Paste: Mix cornflour in water in a small bowl to form a thick paste/slurry and set aside. Cornflour paste is commonly used as a thickening agent in the Indian Chinese recipes.
Tip: Keep all your ingredients ready because one is required to operate fast while cooking this dish to get a perfect stir-fry without undercooking or burning the ingredients.
Stir-Fry Vegetables: To your favorite Chinese wok, add oil and wait till it gets hot. Now add in all the vegetables and stir fry on high heat. Make sure not to cook vegetables for too long. Transfer to a plate and use the same pan for making hot garlic sauce.
Prepare Gravy: To the same wok, add sesame oil and wait till it gets hot. Now add finely chopped garlic, ginger, celery, and whole red chilies to it. Toss well taking good care not to burn them they should be golden brown but not burnt. Add the spring onion whites or regular onions and toss through till fragrant.
How To Release Umami In Cooking
Raw meat and shellfish is full of glutamate, but you need to cook it to release the umami flavor. The same goes for many vegetables. Here’s how to make the most of it:
1) Roast It – Roasting is amazing because not only does it let you cook, say a pork shoulder, simply and efficiently, it takes long enough to release those amino acids and slowly brown the meat.
The same goes for veggies: Roasted zucchini is about 100 times tastier than steamed, right? It’s the caramelization. To make beautiful, deep-golden veggies, be sure to dry them well after washing–excess water will prevent browning.
Pro Tip: The type of cookware you use matters too. Choose dark-colored baking sheet and roasting pans. They absorb more heat, encouraging browning.
2) Caramelize It – Roasting isn’t the only way to create caramelization. Instead of sauteeing veggies on high heat until just tender, take a few extra minutes and turn the heat to medium.
Use a cast iron or stainless steel pan and add a thin layer of oil. Cooking veggies this way allows them to brown slowly and releases the natural sugars and umami.
3) Don’t move it or crowd it – This is the golden rule when you’re cooking protein in a skillet. If you want it to brown, don’t crowd the pan, even it means cooking your food in two batches. Crowding produces steam, which is the enemy of browning. Resist the urge to push and stir foods like shrimp and scallops. Let them cook until the bottom side is deep golden, then flip and repeat.
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How To Avoid A Pellicle
For this recipe, I used an approximate 4.2% total salt concentration. Im usually able to avoid pellicle growth completely by increasing the salt concentration of the pepper fermentation. Peppers can be fermented with up to 10% salt concentration. Thats way too salty in my opinion. But Ive tried many fermented peppers at 6% total salt concentration and Ive never had pellicle growth with a total salt concentration of 6%. The yeasts simply do not tolerate such high salt concentrations.
This, of course, is a much saltier pepper ferment. However, the peppers come out more sour too, and this is perfect for hot sauce! I like to blend the higher salt fermented peppers with fresh onion, a few different types of fresh peppers, and apple cider vinegar for a perfect, full-flavored hot sauce!
Can I Freeze Homemade Hot Sauce
Yes. If you happen to make an extra big batch, it is perfectly fine to freeze this hot sauce for up to 3 months. Id suggest using zip-sealed freezer bags for ease of freezing. Lay them flat for space saving. Thaw in the refrigerator and then give it a good stir in case the sauce has separated from freezing. I promise the flavor wont be affected.
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Asian Style Bbq Sauce
This recipe for bbq sauce has been around for decades, and we often call it Edmondson Secret Sauce. This barbecue recipe creates a sweet and salty sauce that is Asian in style. The original version of this recipe rose in popularity during the 1960s as Asian style cuisine fused with Californian flavors.
The Asian flavor comes from the soy sauce, the sweetness from the brown sugar and ketchup, and the spice is from the ginger. Optionally, a fruit preserve can be added for a fruity taste with more sugar. It’s very easy to make the sauce, and as long as you have all the ingredients on hand, you can make it in about 10 minutes. For those wanting a Sweet Asian BBQ sauce, this hits the mark.
What Are The Best Peppers To Use For Homemade Hot Sauce
Jalapeños, reapers, Thai chilies, habanero, cayenne, ghost peppers, serranos, OH MY. Its easy to get lost in the world of chile peppers! Which hot peppers you use really depends on your personal heat tolerance, the flavor profile youre looking for, whats available nearby, and pepper color. Yup, color! Feel free to mix and match different types of peppers to get the flavors and heat levels you desire, but make sure you stick to the same color family. Why? Well, if not, youre going to end up with a brown hot saucewhich, trust me, doesnt look so appetizing when drizzled on your food. The two hot sauces in the photos here were made with these mixes:
- Red Medium Hot Sauce: Red bell peppers, red cayenne peppers, and red jalapeño peppers
- Green Mild Hot Sauce: Green bell peppers, green jalapeños, and poblanos
Whatever you choose, just remember that you can always add more spice in, but you can never take it out once its been blended. I tend to like a more mild hot sauce, so I start with a 3:1 ratio of sweet peppers to hot peppers. When using a milder hot pepper, like jalapeño, I cheat to more like 2:1 or 1:1. Some folks use nothing but hot peppersso it really is up to you to pick your poison here. Remember: you can always have an extra super spicy pepper nearby to drop into the blender if you want to up the ante. I recommend checking out a Scoville scale and making your plan based on that.
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Ketchup & Tomato Sauce
There are two tomato products in this BBQ sauce ketchup and tomato sauce. Lets look at them one at a time.
Monash has lab tested both ketchup with and withouthigh fructose corn syrup.And, their low FODMAP serving size is the same low FODMAP at 13 g portions for both. Monash says this is equal to 1 sachet, which we have weighed and measured, and 13 g is equal to 2 ¼ teaspoons.
Fody has a low FODMAP ketchup that is lab tested and certified by Monash, but the serving size is just 17 g, which is 1 U.S. tablespoon.
Canned Tomato Sauce without high FODMAP ingredients can be found, but you have to read labels. For our recipe I used the 365 brand from Whole Foods, but you can even find brands with no onion and garlic at Walmart. But read the labels!
Here you can see the front of the label:
And here is the ingredient list no onion or garlic!
How To Make Garlic Habanero Hot Sauce The Recipe Method
Roast the Habanero Peppers. Preheat oven to 425°. Set peppers on a baking sheet and sprinkle with 2 tablespoons olive oil. Roast in the oven 15-20 minutes or until soft and skins begin to blister.
Cook Down the Ingredients. Heat a large pot to medium heat and add remaining ingredients. Bring to a boil then reduce heat to low and simmer about 20 minutes, or until onion and garlic soften. Add roasted peppers and simmer about 5 minutes.
Process. Transfer mixture to a food processor and puree until smooth. Alternatively, use an immersion blender and puree directly in the pot. Simmer another 5-10 minutes.
Serve it Up! Serve, or strain into sterilized bottles until ready to use.
Boom! Done! Its time for hot sauce, my friends! Drizzle it over your next plate of tacos, over sandwiches and burgers, spice up grilled meats, pretty much anything youre eating. I love this hot sauce. Such a great recipe.
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Wait Do You Have To Ferment Homemade Hot Sauce
Dont get intimidated! This is a super easy fermentationeven easier than sauerkrautand it gives a complex, interesting flavor to the hot sauce. Heres how easy it is to ferment your own hot sauce:
How To Replace Garlic
Let’s start with this pesky little minx. There’s nothing else that tastes quite like garlic, and that’s why garlic-infused oil is so fabulous. FODMAPs are water soluble, but not fat soluble. So when garlic cloves are cooked in olive oil on low heat, the flavor transfers over, but the FODMAPs don’t.
Here’s the trick for maximum flavor:
Use garlic oil at the very end of the cooking process, or as a finishing oil at the table. If you use it to sautee or roast, the high heat can damage the oil, diminishing the flavor. But drizzle it on that spaghetti bolognese right before you dig in, and you’ve got an instant garlic infusion!
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