Hot, spicy, and tangy! This homemade hot sauce recipe is delicious. It can be used as a condiment, or to add a kick to your next recipe. This is a fantastic use of garden peppers.
Homemade Hot Sauce Recipe
Hubby gave these away to a lot of people, and he was always asked for seconds a few weeks later. Leave the aluminum foil on the jars when you give them away, as well as in your refrigerator. Make sure those that you give your hot sauce to know to keep the aluminum foil on at all times!
We had a lot of hot peppers when hubby decided to make hot sauce. He did it a few times, and this is the recipe he made up. This had rave reviews! It is flavorful, and not just hot. To see how hot (or mild) your hot sauce will be, refer to the Scoville scale. Mix and match your hot peppers for interesting flavors.
Tips for making this Homemade Hot Sauce Recipe:
● Put on latex gloves (IMPORTANT!), and open a window if you can.
● Do not touch your eyes, nose, or mouth while making this recipe.
● Watch for staining.
● Clean and core peppers. Note: leave some seeds. That is where the heat comes from.
● Your lids and glass jars should always be sterile.
● Your lids may come with the rings built-in.
● Leave the aluminum foil on around the jar at all times.
● Keep refrigerated.
Homemade Hot Sauce Recipe Ingredients:
● 1 large Onion, minced
● 4 cups White Vinegar, divided
● 4 TBSP Minced Garlic
● ½ tsp Oregano
● ½ tsp Cumin
● ½ tsp Mustard Powder
● ½ tsp Turmeric
● ½ tsp White Pepper
● 2 lbs Hot Peppers, variety
Homemade Hot Sauce Mise en Place:
● Latex Gloves
● Cutting Board
● Knife
● Measuring Cup
● Measuring Spoons
● Blender
● Large Saucepan with cover
● Stainless Steel Ladle
● Stainless Steel Tongs
● Canning Jars (pint were used)
● Canning Lids and Seals
● Aluminum Foil
● Add all ingredients, except one cup of vinegar (hold back to rinse out blender after the last blend) to a blender.
● and process on high until smooth; you may need to do this in batches.
● After the last batch is processed, pour that one cup of vinegar into the blender. This will allow the bits and pieces of pepper, onions, and garlic left in the blender to dislodge. This vinegar with the bits also goes into your saucepan.
● Pour the resulting sauce to a large covered saucepan.
● Bring to a boil, and then reduce heat to a simmer.
● Simmer 15 minutes.
● While your hot sauce is simmering, sterilize small glass canning jars, stainless steel tongs, rings, lids and stainless steel ladle in boiling water for 12 minutes, allow to cool, remove and dry.
● When jars are dry and cool enough to handle, bring hot sauce back up to a boil. You want the hot sauce at boiling temperature when you transfer it. The liquid needs to be very hot to create the vacuum with your lid.
● Using a stainless steel ladle, portion the hot sauce into the jars
● leaving ½” headspace.
● Put a lid on the jar, place ring, and tighten by hand.
● Turn jars upside down, allowing to cool until jars can be handled by hand.
● Wrap jars in aluminum foil to keep out light.
● Put filled hot sauce jars in the back of your refrigerator for a week prior to consuming.
● Store in refrigerator at all times.
Homemade Hot Sauce Recipe
![Homemade Hot Sauce Recipe](https://www.annsentitledlife.com/wp-content/uploads/2020/07/homemade-hot-sauce-recipe-vertical-01-480x270.jpg)
Homemade Hot Sauce Recipe. Hot, spicy, and tangy! This homemade hot sauce recipe is delicious. It can be used as a condiment, or to add a kick to your next recipe. This is a fantastic use of garden peppers.
Ingredients
- 1 large Onion, minced
- 4 cups White Vinegar, divided
- 4 TBSP Minced Garlic
- ½ tsp Oregano
- ½ tsp Cumin
- ½ tsp Mustard Powder
- ½ tsp Turmeric
- ½ tsp White Pepper
- 2 lbs Hot Peppers, variety
Instructions
- Put on latex gloves (IMPORTANT!), and open a window if you can.
- Clean and core peppers. Note: leave some seeds. That is where the heat comes from.
- Add all ingredients, except one cup of vinegar (hold back to rinse out blender after the last blend) to a blender and process on high until smooth; you may need to do this in batches. After the last batch, pour that one cup of vinegar into the blender. This will allow the bits and pieces of pepper, onions, and garlic left in the blender to dislodge. This also goes into the saucepan.
- Pour the resulting sauce into a large covered saucepan.
- Bring to a boil, and then reduce heat to a simmer.
- Simmer 15 minutes.
- While simmering, sterilize small glass canning jars, stainless steel tongs, rings, lids, and stainless steel ladle in boiling water for 12 minutes, allow to cool, remove and dry.
- When jars are dry and cool enough to handle, bring the hot sauce back up to a boil. You want the hot sauce at boiling temperature when you transfer it. The liquid needs to be very hot to create a vacuum with your lid.
- Using a ladle, portion the hot sauce into the jars leaving ½" headspace.
- Put a lid on the jar, place the ring, and tighten it by hand.
- Turn jars upside down, allowing them to cool until jars can be handled by hand.
- Wrap jars in aluminum foil to keep out light.
- Put filled hot sauce jars in the back of your refrigerator for a week prior to consuming.
- Store in the refrigerator at all times.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
480Serving Size:
1Amount Per Serving: Calories: 1Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g
Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.
Here are more fruit and vegetable preserving recipes:
●
Blackberry Refrigerator Jam Recipe
● Easy Freezer Pickles Recipe
● Canned Green Beans Recipe (shelf-stable)
● If you enjoyed this post, be sure to sign up for the Ann’s Entitled Life weekly newsletter, and never miss another article!
● For more Recipes on Ann’s Entitled Life, click here.
Didi says
This looks so easy Ann, and I know it will be tasty! Why are we keeping the aluminum foil over it and also keeping it in the fridge if you just canned them? It’s early, I’m having my first cup…
Ann says
Hi Didi!!!
Hubby said light will make it go bad faster. Hubby does not think is acidic enough for shelf stable. He keeps it in the refrigerator just to be sure.
Ann
Danielle says
Hello. I just bought a pressure canner and I’m new to using it. But if I followed directions for canning peppers in a pressure canner this would probably be shelf stable then, right?
Ann says
Hi Danielle, it very well should be!
Ann
Bruce D Kugler says
Packing the pepper sauce in hot sterilized jars, and then putting in a water bath, (with eact times you can find on line according to size of jar), should make for a product you can keep in a cool dark shelf for at least six months, without needing fridge. I have never used a pressure canner always a water bath for other canning. I have canned pickles for many years using this method. The “hubby” is correct about needing enough acidity to prevent spoilage, and you must find a recipe that takes this into account in the recipe which uses enough vinegar, fresh lemon, or lime juice. However, this recipe calls for a total of 4 cups of vinegar, so not sure why that isn’t acidic enough, as it isn’t cut with water, but if that’s the recipe, that’s their recipe. bk
Betsy Fenoglio says
How many tomatoes! Do we take seeds out? Do we boil tomatoes before in blender? What about peelings?!
Didi says
Ahhhhh!! 😉
Linda says
If it is canned in the canner or water bathed would it still be required to store in the refrigerator before opening.
Mary says
Don’t let those jars and tools cool down. Use some sterilized tongs to handle the hot jars and lids. Put the boiling hot food into the jars and seal them immediately. Then give them a boiling bath. You can sterilizes the jars in the oven at 225 degrees for around 25 minutes. It is way easier. I have been doing it like this for years. Before you bathe them, let them cool. Then put them in a pot with warm water, then bring them up to boiling gradually. This way, the jars won’t break from the shock of being plunged into boiling water. Good luck.
evans s says
I make mine using jalapenos I grow myself. I chop up the jalapenos, a carrot, 1/2 of an onion boil in a little water. Blend smooth then put into jars and add warm vinegar, let it cool then cover and refrigerate. I only make one or two jars at a time so mine goes fast. If you have any kind of breathing problems I would not recommend you to make this recipe as the smell of the peppers can make it difficult for some people. I always open the kitchen window and the patio doors before I heat up the ingredients.
Denise Wright says
I can’t wait to make this. My hubby loves hot sauce and we have TONS of tomatoes and peppers from our garden. Found you on Monday Funday. Great recipe!
Romany says
This looks great, I’ve wanted to start canning for a while and I love hot sauce, definitely pinning this for when I start that venture. Thanks for sharing
Theresa @DearCreatives says
I made a sauce similar to this. I’m pinning to try your recipe sometime. Looks amazingly good.
Sahana says
Looks delicious. Will try it sometime. Thank you for sharing it with us. We would love to have you again next week.
Georgette Troy says
With all that vinegar, that is considered a pickled product. Therefore, water-bath canning is all you need to seal and preserve the hot sauce. No need to keep it in fridge, until after it is opened for use.
Ann says
Hey Georgette,
I wrote this above as a response to a similar comment:
Hubby said light will make it go bad faster. Hubby does not think is acidic enough for shelf stable. He keeps it in the refrigerator just to be sure.
Ann
Georgette Troy says
It is very acid. Have him check the Ball Blue Book for times and quantities–best reference for canning, updated every year. The light is another story. I’ve seen commercial hot sauces’ color fade with time and light exposure. Foil or brown paper (even construction paper) will exclude light, preserving appearance.
Ann says
We will have to agree to disagree. I would never recommend this as shelf stable.
Ann
Amanda says
Ball Canning’s own pickled pepper recipe has a water to vinegar brine ratio of 1-1. Far lower acidity than this recipe, and is water bath shelf stable.
I’m not sure why anyone would believe the ph of this to be unsafe when considering the ingredients, but I would store this hot sauce in my pantry after a water bath without any hesitation.
Michal C says
I added about a quarter cup of honey to habenaros and ghost peppers for a slight sweet to the extreme heat! It is delicious!
Elaine says
The recipe looks like it is a tomato salsa but I don’t see anything for how many tomatoes to use.
Ann says
No tomatoes, Elaine. It is hot sauce, not ketchup. 🙂
Ann
Pepper Pepper Boy says
The seeds are not where the heat comes from. Instead it is the white part of the pepper that holds the seed. This is where the capsaicin is located.
One update, this can be made shelf stable if around 3.4 pH, use vinegar to bring it around there. But as always, refrigerate after opening as we all know what oxygen will do.
Shelley says
I am not a canner! (Terrified of doing it wrong and getting people sick) Could this be frozen after preparing instead?!
Ann says
Hi Shelley,
This is not shelf-stable canning; this is for the refrigerator. It cannot be frozen, AFAIK.
Ann