Best Hot Sauce Recipes
Homemade hot sauce recipes, many of us can concur on the matter that we prefer our food spicy — but one of the very complex tasks to get a majority to agree on is the best variety of hot sauces.
Among the world’s pepper heads, you’ll find Frank’s devotees, Sriracha devotees, and Tabasco devotees, to name a few.
It’s difficult to say which sauce is the best, but you won’t have to soon because you’ll be making your own hot sauce!
The finest part about creating your own spicy gravy is that you can customize the spice and flavor combinations to your liking.
This handy scale will assist you in determining which peppers are the spiciest. Combine your preferred elements and flavor components from a variety of peppers and sauces and see what you come up with.
The following six recipes will help you add some heat to your kitchen. Try them out and decide which one is the best fit for you!
1. Make Your Own Homemade Hot Sauce Recipes
This sauce is fantastic for slathering on fries, pizza, or pasta — anything goes! The recipe comes together in 35 minutes and yields 2 cups of sauce.
- 20 tabasco or serrano chiles, stemmed and thinly sliced crosswise, or 12 very ripe red jalapenos (about 10 ounces)
- 112 tbsp. minced garlic
- 34 cup onions, thinly sliced
- 34 tsp salt
- 1 teaspoon oil de veg
- 2 oz. water
- 1 cup white distilled vinegar
- In a non-reactive saucepan over high heat, combine the peppers, garlic, onions, salt, and oil.
- 3 minutes sautéing
- Continue cooking, stirring occasionally, for approximately 20 minutes, or until the peppers are very soft and nearly all of the liquid has evaporated.
- Pick up the pan off the heat and let the mixture steep until it reaches room temperature.
- Purée the mix in a food processor for 15 seconds or until smooth.
- While the food processor is running, add the vinegar in a steady stream through the feed tube.
- Season with additional salt if necessary.
- Transfer the mixture to a sterilized pint jar or bottle and seal with an airtight lid.
- Allow at least two weeks for aging before using. It keeps for up to 6 months in the refrigerator.
2. Jalapeno Habanero Hot Sauce
Hot sauce made with jalapenos
This green jalapeno sauce is a departure from the standard red-hot kick. The savory flavors of vinegar, garlic, onion, and salt combine to temper the jalapeno’s steely spice.
Serve with eggs, tacos, or potatoes. It takes 45 minutes to prepare this recipe and yields 16 servings.
- 1 teaspoon oil de veg.
- 20 sliced jalapeno peppers
- 3 minced garlic cloves 12 cups minced onion
- 34 tsp salt
- 2 oz. water
- 1 cup white distilled vinegar
- Combine oil, peppers, garlic, onion, and salt in a medium glass or enamel-lined saucepan over high heat; sauté for 4 minutes.
- Cook for 20 minutes, stirring frequently.
- Let the mix cool down to the ambient temperature after removing it from the heat.
- Purée the mixture until smooth in a food processor.
- Slowly add the vinegar while the processor is running.
- Fill a sterilized jar with a tight-fitting lid. When stored in the refrigerator, this sauce will keep for 6 months.
3. Roman Sambal Chiles
Lime juice adds a zesty note to this sambal-style hot sauce. This Bon Appétit recipe yields approximately one cup of sauce.
Although preparation takes only 15 minutes, it is recommended that you let the sauce ferment for 1 to 2 days following each sequence of steps for the best results (as per the directions.)
Allowing the ingredients to sit and ferment for an extended period of time results in a more flavorful result.
- 12 pound red Fresno or red jalapeno chiles
- 1 clove of garlic
- 1 tbsp. salt, kosher
- 14 cups distilled white vinegar 14 cups lime juice
- 2 tsp sugar
- Equipment unique to this procedure: cheesecloth
- In a food processor, pulse the chiles, garlic, and salt to a fine paste.
- Transfer to a glass jar and secure with a rubber band.
- Cover with cheesecloth.
- Allow at least one day and up to two days for fermentation at room temperature.
- Transfer the chile mixture to a blender along with the lime juice, vinegar, and sugar and puree until smooth.
- Move to a clean jar, cover with cheesecloth, and set aside at room temperature for a minimum of one day and up to two days to allow for additional fermentation.
- Chill until completely chilled.
4. Caribbean Habanero Hot Sauce Pineapple
Even if you can’t travel to the Caribbean, this spicy, fruity hot sauce will transport you there.
Pineapple and mango impart a truly tropical flavor to this sauce. When combined with habanero peppers, you’ve got quite a bit of heat!
The View from Great Island’s recipe yields approximately 2 cups of fragrant yellow hot sauce and takes about 20 minutes to prepare.
- 12 pound (approximately a heaping cup) fresh pineapple, chunked
- 1 peeled and chunked ripe mango
- 2 habaneros, coarsely chopped
- 12 cup lime water
- 1 tablespoon granulated sugar
- 14 tsp allspice
- 14 teaspoon cloves, ground
- 12 tsp salt
- 2 tbsp apple cider vinegar
- In a food processor or blender bowl, combine the pineapple, mango, and habaneros.
- Process the fruit and peppers in a food processor or blender until completely smooth and puréed.
- Scrape down the bowl’s side as necessary.
- Take care; the fumes will be quite strong.
- In a saucepan, pour the purée. Bring to a simmer the remaining ingredients. Cook for 5 minutes. Season with salt and pepper to taste.
- Pass the sauce through a mesh strainer, pressing firmly to extract all of the good sauce.
- Allow cooling before filling your bottles or jars. Keep refrigerated and consume within a month.
5. Habanero Mustardy Hot Sauce
Do not fear, mustard enthusiasts: There is even a hot sauce specifically for you! If you can take the heat from all the habaneros inside. With its unique combination of spices, chiles, and mustard, this hot sauce will quickly clear your sinuses.
This 30-minute recipe from Food & Wine yields 1 quart of sauce.
- 14 chiles habanero
- 12 peeled garlic cloves
- 8 coarsely chopped scallions
- 1 carrot, 14 inches thickly sliced
- 34 cup sprigs of cilantro
- 2 tsp thyme leaves
- 34 cup white vinegar, distilled
- 34 c. water
- 12 cup mustard
- 12 teaspoon allspice, ground
- 1 tbsp. salt, kosher
- Increase the heat to high and bring a large saucepan of water to a boil.
- In a saucepan, place a strainer and add the chiles.
- Blanch for 30 seconds, pressing the chiles to completely submerge them.
- Transfer the chiles to a serving dish.
- To a strainer, add the garlic, scallions, and carrot and blanch for 30 seconds; transfer to a blender.
- In a strainer, add the cilantro and thyme leaves and blanch for 10 seconds; scrape into the blender.
- Extract the stems and seeds from the chiles and transfer them to the blender while wearing rubber gloves.
- In a blender, combine the vinegar, water, mustard, allspice, and salt and pulse until a chunky but pourable sauce forms.
- Remove the lid carefully and funnel the hot sauce into bottles.
- Store in the refrigerator for up to 6 months.
6. Aj de Maracuya (Passion Fruit Hot Sauce)
This vibrant yellow-orange passion fruit hot sauce adds a delightful balance of sweetness and heat to any meal.
The addition of oil gives this Ecuadorian-inspired sauce a slightly creamy texture, making it a unique choice for spice lovers. recipe yields 2 cups of sauce and takes 40 minutes to prepare.
- 4–5 ajes (hot peppers) (can substitute red Fresno chiles or habaneros)
- 12 cup juice or concentrate of pure passion fruit
- 1/3 cup extra-virgin olive or avocado oil
- 1 lime juice
- Season with salt to taste
- cilantro, finely chopped (optional)
- Bring the ajes or hot peppers to a boil for approximately 10-15 minutes.
- To cool the peppers, submerge them in cold water.
- Skins, seeds, and veins should be removed.
- Using a blender, combine the peeled ajies, passion fruit juice, light olive or avocado oil, and lime juice until a smooth sauce forms.
- Combine with cilantro that has been finely chopped. Season with salt to taste.
6. Easy Homemade Buffalo Sauce Recipe
Learning How To Make Buffalo Sauce wasn’t too hard at all. Like I always say, we try to keep things simple. You possibly already have almost all of these pieces in your kitchen!
- Hot sauce
- Worcestershire sauce
- White vinegar
- Cayenne pepper
- Garlic powder
- 1 jar 12 oz, hot sauce
- 1 cup butter
- 1/2 teaspoon Worcestershire sauce
- 3 tablespoons white vinegar
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/2 cup paprika
- Add all elements to a saucepan and heat on medium heat stirring constantly.
- When the mixture begins to boil, continue to boil for 1 minute.
- Remove from heat and cool. The sauce will thicken as it cools.
- Store in an airtight box in the refrigerator.