Homemade Hot Pepper Sauce
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Homemade Hot Pepper Sauce
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

Fresh hot peppers and the perfect blend of complimentary ingredients create this spicy, delicious hot pepper sauce that will definitely impress.

Course: Miscellaneous
Cuisine: American
Fuel Source: Neutralific (THM FP)
Diets: DF, EF, GF, KO, LC, LF, NF, SF, VG, VT
Yield: 16 servings
  • 1-½ pounds (about 25 average-sized) fresno peppers (or any other kind of hot pepper)
  • 5 cloves garlic, whole
  • 2 cups white vinegar
  • 1 tablespoon lime juice
  • 1 teaspoon mineral salt
  • 1 teaspoon smoked paprika
  • 1 bay leaf
  1. Cut the green tops off all the peppers. Discard tops and set peppers aside.

  2. Slightly smash each clove of garlic just enough that the paper loosens; remove the paper and discard it.

  3. In a medium, non-reactive (i.e. stainless steel, ceramic, or glass) pot, add the prepared peppers and garlic cloves. Pour in the vinegar and lime juice then add the salt, paprika, and bay leaf. Stir together to mix in the salt and paprika.

  4. Bring the mixture to a boil. Reduce heat to medium-low, cover, and allow to simmer for 20 to 30 minutes or until the peppers are soft.

  5. Remove from the heat and add to a food processor or heat safe blender (no need to remove bay leaf). Pulse until smooth and liquidy (be CAREFUL--it is HOT), adding more vinegar if necessary to make it more liquid.

  6. Smoosh through a fine mesh sieve into a bowl and discard any seeds and large chunks left in the sieve.

  7. Refrigerate in an airtight container for at least one week prior to using.

Nutrition Facts
Homemade Hot Pepper Sauce
Amount Per Serving (2 tablespoons)
Calories 14
% Daily Value*
Total Carbohydrates 1g 0%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition facts are approximate and may vary based on specific ingredients used.
Calories: 14 kcal