Home  >  The Weekend Chef

The Weekend Chef

Weekend Chef: homemade hot sauce!

Posted 11:53am on Friday, Jul. 12, 2013

I have been thinking a lot about hot sauce after making my Sriracha ketchup a couple of weeks ago. So when I noticed a lot of ripe peppers in my herb garden this weekend, I decided this would be a good opportunity to try make my own homemade hot sauce.

I have both hot Apaches and milder Pompeii peppers growing in my herb garden. The Apaches are small peppers that are a little hotter than cayenne (and are from the same family). The Pompeii pepper is a larger sweet pepper, but I have noticed that mine have some mild heat to them when they turn red. Maybe they have been hanging around the Apaches too long?

I decided to make my hot sauce with both types of peppers, hoping the Pompeii would mellow out some the heat from the Apaches. I also decided to add a head of garlic and a shallot to the mix.

Making the hot sauce itself is actually pretty easy. You basically boil your chopped pepper mixture in vinegar and water with sugar and salt, then puree. There are some pretty strong pepper and vinegar fumes released when you boil the peppers, so make sure your stove area is well ventilated or fix this outside.

Hot Sauce


  • 3 cups Roughly chopped chili peppers
  • 1 head Garlic, roughly chopped
  • 1 Shallot, roughly chopped
  • 2 tablespoon Sugar (Brown or white)
  • 1 tablespoon Kosher salt
  • ½ cup Vinegar
  • 1cup Water

Cooking Directions

  1. Add all ingredients to small pot and bring to a boil, reduce heat a little and let mixture continue to boil for 5 minutes. Add extra water if needed.

  2. After 5 minutes use immersion stick blender to puree peppers (use bender if you do not have a stick blender). Let is simmer for a couple of more minutes then remove from heat.
  3. Let pepper puree cool to room temperature (I let mine sit overnight), and then adjust salt/sugar/vinegar to taste.

  4. Push pepper mixture through a sieve to get rid of the seeds and skins, then bottle. I like adding back a teaspoon or two of the seeds from the sieve into the sauce, but that is optional.

  5. Sauce is good for 1 month if refrigerated.

This batch came out tasting very much like a very hot Sriracha sauce with the garlic and sugar flavors I added. Sort of what I was going for after making that ketchup last week. Very tasty! Feel free to play around with the ingredients to come up with your own custom hot sauce; the recipe is just a general guide. Be sure to check out the step-by-step pictures in the slideshow above the story.

Facebook: facebook.com/txweekendchef

Twitter: @txweekendchef

We welcome your comments on this story, but please be civil. Do not use profanity, hate speech, threats, personal abuse, images, internet links or any device to draw undue attention. Our policy requires those wishing to post here to use their real identity.

Our commenting policy | Facebook commenting FAQ | Why Facebook?

Hey there. or join DFW.com. Your account. Log out.

Remember me