If I’m looking to bring the heat and elevate any meal with a bold kick, this Fiery Hot Sauce recipe is exactly what I need. It’s a flavor-packed blend of chili peppers, garlic, vinegar, and a few simple ingredients that come together to make a smooth, spicy condiment that I can drizzle over everything from tacos to eggs or mix into marinades and dressings.
Why You’ll Love This Recipe
I love how simple yet powerful this hot sauce is. It’s easy to make with just a handful of ingredients, and I get to control the level of heat and tang to match my taste. Plus, it stores well, so I can make a batch and use it all week long. Whether I want a few drops or a full-on fiery splash, this sauce delivers every time.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
10 fresh red chili peppers (like Fresno or red jalapeños), stems removed
4 cloves garlic, peeled
1 cup white vinegar
1 teaspoon salt
1 teaspoon sugar
2 tablespoons olive oil
1 small onion, chopped
directions
I start by heating the olive oil in a pan over medium heat.
I sauté the chopped onion and garlic for about 3-4 minutes, until they become fragrant and slightly golden.
Then, I add the chili peppers and cook for another 3-5 minutes, stirring occasionally.
I pour in the vinegar, add the salt and sugar, and bring the mixture to a simmer. I let it cook for about 10 minutes to soften the peppers and mellow the vinegar.
I remove the pan from heat and let it cool slightly.
Once cooled, I transfer the mixture to a blender and blend until smooth. For an extra silky texture, I strain the sauce through a fine-mesh sieve.
I pour the hot sauce into a clean glass bottle or jar and refrigerate it.
Servings and timing
This recipe makes about 1 ½ cups of hot sauce. It takes approximately 25 minutes to prepare from start to finish. It’s great for about 24 servings (1 tablespoon each), depending on how spicy I like things.
Variations
When I want to change things up, I sometimes add a roasted red bell pepper for a smoky-sweet flavor and to balance the heat. If I’m feeling adventurous, I use habanero or Thai chilies for an even hotter version. I’ve also tried adding a splash of lime juice at the end for a citrusy tang or using apple cider vinegar instead of white vinegar for a slightly sweeter twist.
storage/reheating
I store my Fiery Hot Sauce in a sterilized glass bottle or jar in the refrigerator. It keeps well for up to 3 months. There’s no need to reheat this sauce, but if it thickens too much, I shake it well or stir in a splash of vinegar or water to loosen it up.
FAQs
How spicy is this hot sauce?
It’s pretty spicy, especially if I use red jalapeños or similar hot chilies. I can adjust the heat by removing the seeds or using fewer peppers.
Can I freeze this hot sauce?
Yes, I can freeze it in small containers or ice cube trays. Once frozen, I transfer the cubes to a freezer-safe bag and thaw them as needed.
Do I need to strain the sauce?
I don’t have to, but straining it gives a smoother texture and removes any leftover skins or seeds that didn’t blend well.
Can I use dried chili peppers instead?
Yes, I rehydrate dried chili peppers in hot water for about 20 minutes before using them in place of fresh ones. The flavor will be slightly different but still delicious.
What dishes go best with this sauce?
I love using it on tacos, eggs, grilled meats, rice bowls, and even stirred into soups or stews for a fiery kick.
Conclusion
This Fiery Hot Sauce is my go-to way to spice up meals with a homemade touch. It’s easy to whip up, versatile in use, and customizable to my personal heat level. Whether I keep it mild or make it burn, one thing’s for sure—it never lasts long in my kitchen.
A bold and spicy homemade Fiery Hot Sauce made with fresh red chili peppers, garlic, vinegar, and simple seasonings. Perfect for adding heat to any dish from tacos to marinades.
Ingredients
10 fresh red chili peppers (like Fresno or red jalapeños), stems removed
4 cloves garlic, peeled
1 cup white vinegar
1 teaspoon salt
1 teaspoon sugar
2 tablespoons olive oil
1 small onion, chopped
Instructions
Heat olive oil in a pan over medium heat.
Sauté chopped onion and garlic for 3-4 minutes until fragrant and golden.
Add chili peppers and cook for another 3-5 minutes, stirring occasionally.
Pour in vinegar, add salt and sugar, and bring to a simmer. Cook for 10 minutes to soften peppers.
Remove from heat and let cool slightly.
Transfer to a blender and blend until smooth. Optional: strain through a fine-mesh sieve for smoother texture.
Pour sauce into a clean glass bottle or jar and refrigerate.
Notes
Use more or fewer chili peppers to adjust heat level.
Straining the sauce improves texture but is optional.
Try adding lime juice or using apple cider vinegar for variations.
Keeps for up to 3 months refrigerated in a sterilized container.
