Homemade Hot Sauce Recipe
Making your own hot sauce at home is fun and easy. You can use a variety of different peppers to create a one-of-a-kind sauce.
The other day, I was browsing cookbooks at the local book store. I stumbled upon Alana Chernila’s cookbook, “Homemade Pantry: 101 Foods You Can Stop Buying and Start Making” – and I couldn’t put it down.
This book is full of creative recipes and inspiring ideas to make homemade versions of everyday food items. Everything from ketchup to jam to crackers to cream cheese.
Although it’s not always practical or feasible time-wise to make your own food from scratch, it is something that is worth exploring.
Even if you replace one or two store-bought items with homemade ones, you’re likely to end up with a cheaper end product that’s healthier for you and your family.
This Is A Customizable Recipe
This hot sauce recipe is a basic recipe that can be customized to your liking.
You can use pretty much any combination of hot peppers, depending on what’s growing in your garden or what’s available in your grocery store.
Please note: The color will vary depending on what blend of peppers you use. Your sauce may be green, yellow, orange, red – or somewhere in between.
How To Use This Hot Sauce
I’m a bit of a hot sauce freak: I made a batch of this sauce just the other day, and I’m almost out already. I’ve used this hot pepper sauce on an egg and potato frittata, on pizza, and even as a spicy pita chip dip.
Use it just like you would use Tabasco sauce:
Before You Go
- Buy the cookbook: Check out The Homemade Pantry: 101 Foods You Can Stop Buying and Start Making on Amazon
- Check out the author’s blog: Eating From The Ground Up
- Stay in touch! Please like my Facebook page
- 1 pound mixed hot peppers
- 1 cup distilled white vinegar
- 1 tablespoon salt
- 1 tablespoon fresh lime juice (from 1/2 lime)
- 2 tablespoons honey
- Before you start: Be sure to wear gloves when handling hot peppers! You have been warned.
- Preheat oven to 450F. Rinse, dry, and place hot peppers on a large baking sheet. Bake for approximately 5 to 7 minutes, turning peppers once or twice to ensure even roasting. Once the skin on the peppers has begun to char and blacken, remove them from oven, place in a bowl and cover with plastic wrap. Let the peppers sit for about 15 minutes. Wearing protective gloves, peel the skin off of the peppers and remove as many seeds as possible.
- Place peppers, vinegar, salt, lime juice, and honey in a food processor. Pulse until smooth. Store refrigerated for up to one month.
Recipe adapted from The Homemade Pantry: 101 Foods You Can Stop Buying and Start Making by Alana Chernila