30-Minute Homemade Hot Sauce
Ingredients
- 1 lb fresh red chili peppers (jalapeños, serranos, or a mix)
- 4 cloves garlic, peeled
- 1 cup white vinegar
- 1/2 cup water
- 1 tbsp sugar
- 1 tsp salt
- 1/2 tsp cumin (optional, for depth)
Method
Prep the peppers
- Wearing gloves, remove stems from peppers. You can leave the seeds in for more heat or remove them for a milder sauce.
Simmer everything
- In a medium saucepan, combine peppers, garlic, vinegar, water, sugar, and salt. Bring to a boil, then reduce heat and simmer for 20 minutes until peppers are very soft.
Blend it smooth
- Let the mixture cool slightly, then transfer to a blender. Blend on high for 1–2 minutes until completely smooth. For an extra-smooth sauce, strain through a fine-mesh sieve.
Bottle and store
- Pour into clean glass bottles or jars. Let cool completely before sealing. Store in the refrigerator for up to 3 months.
Taste and adjust
- Once cooled, taste and add more salt, vinegar, or a pinch of sugar if needed. The flavor will mellow slightly after a day or two in the fridge.
Notes
Helpful Tips
- Heat control: Use mostly jalapeños for mild heat, add serranos or cayenne for medium, or throw in habaneros if you want it seriously spicy.
- Smoky twist: Roast the peppers and garlic in a dry skillet before simmering for a deeper, smokier flavor.
- Gift idea: Pour into small bottles, add a handwritten label, and tie with twine — perfect for the foodie friend who has everything.