Easy Homemade Hot Sauce Recipe

5 from 1 vote

This hot sauce recipe is adapted from one by Mary-Frances Heck that appeared in Bon Appetit. Letting the pureed chilies sit before adding the vinegar allows the natural sugars in them to begin to ferment slightly, creating intriguing depth of flavor. I like to add a grated carrot for an extra touch of earthy sweetness. Use any chilies you like for this lively sauce. A single variety will produce a nice bright color, but mixing and matching is a great way to create more complex flavors.

Course Sauce Recipes

Cuisine Mexican

Keyword homemade hot sauce

Prep Time 10

Additional Time 48

Total Time 48 10

Servings Cups

Calories 11kcal

Author Robin @ All Ways Delicious

Ingredients

1 pound fresh chilies such as jalapeño, Serrano, Fresno, or habanero, stems removed
1 medium carrot peeled and grated on the large holes of a box grater
2 tablespoons kosher salt
1 1/2 cups distilled white vinegar

Instructions

Process the chilies, grated carrot, and salt in a food processor until you have a coarse puree. Place the puree in a large glass jar, such as a mason jar, and cover loosely. Set the jar on the countertop and let sit for about 24 hours, which is enough time for the mixture to begin to ferment slightly.
Stir in the vinegar, and let sit for at least 24 hours and as long as 7 days (I let mine sit for 5 days). This allows the sauce to continue to ferment and the flavors to meld and deepen.
Transfer the mixture to a food processor or blender and process until smooth. Transfer to a jar or bottle and store, covered, in the refrigerator for up to 4 months (note that sauce will separate. Shake before using).

Nutrition

Serving: 1 | Calories: 11kcal | Carbohydrates: 2g | Sodium: 532mg | Sugar: 1g