Are you ready for something spicy? I know I am. I’ve always felt that most savory dishes can be improved by adding a little hot sauce. This means that I’m pretty much always reaching for the Tabasco, Sriracha, or garlic chili sauce. Needless to say, we go through a lot of hot sauce in our house. I thought it was about time I tried to make my own!
This recipe is a vinegary hot sauce, very similar to Tabasco but with more depth of flavor. You can use whatever hot peppers you’d like, try jalapenos for something mildly spicy or habaneros for something with a lot more heat! I used half fresno peppers and half habaneros for this one and it has a nice spicy kick without tasting like pure heat.
Homemade Hot Sauce
Makes one cup of sauce. Adapted from Bon Appetit.
- ½ lb stemmed hot peppers
- 1 tablespoon kosher salt
- 1 garlic clove
- ¼ of an onion
- ¾ cup distilled white vinegar
Place the stemmed hot peppers, kosher salt, garlic, and onion in a food processor and blend until finely pureed. Place mixture in a jar, loosely cover, and let stand for 12 hours to let it ferment. After 12 hours, add the vinegar and stir. Let the mixture sit at room temperature for 1-7 days to enhance the flavor (I usually let mine sit for 7 days). After letting it sit, place contents in a food processor and finely puree for 2 minutes. Place a fine strainer inside a funnel and strain into a glass bottle. The hot sauce will become much thinner when strained. Keep the sauce refrigerated in the fridge for up to 4 months. Shake before each use.