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Homemade Hot Sauce

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Has anyone tried to make their own hot sauce? Does everything have to be
sterilized and canned like homemade pickles.?
Any good recipes anyone would like to share? I would love to give it a shot.

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  1. I make some every year. Usually with Thai Dragon, Cayenne, and Chipotle.

    I cut the stems off and run them through the food processor.
    Then add water and salt to a sauce pan and simmer the chiles for 30 - 45 minutes. Once that's done, I add white vinegar and strain through a mesh seive. I pour into clean bottles and refridgerate.

    I run the bottles through the dishwasher. But other than that, I do not sterilize.

    2 Replies
    1. re: chileheadmike

      I was wondering, do these hot sauce recipes with vinegar, need any kind of aging?
      I have made chile sauces, not vinegar based, and that's what's been my hold up. I thought that they needed to age a bit.

      What would you compare your hot sauce too? I'm not familiar with a Thai Dragon chile.
      Are you working with dried chilies?

      i personally like so many different hot sauces (one for different foods being eating) but Crystal "HOT" sauce is one of my favorites, I'd love to be able to make that one.

      I've thought about making my own but sort of whimp out when trying to decide on the chiles.

      1. re: chef chicklet

        I grow my own chiles. Thai Dragons are similar to Cayennes but are very hot. Mine is much hotter than Crystal. I think my sauce tastes fresher and sweeter than storebought sauces.
        The sauce tastes better after about a week. If there's any left after about 6 months I get rid of it.

        As for bottles, I wash out old wooshtershershire sauce bottles.

    2. mike, How long can I keep them in the refridgerator? What kind of bottles do you use ? chef chicklet... I used Crystals's for many years, then someone said try Frank's. I think that is my new favorite.
      Thanks for the help. I hope more responses and recipes are posted.

      1. My husband makes at least one batch per year. He does sterilize and seal his using our pressure cooker. We save interesting hot sauce bottles and reuse them. We grow peppers (in a half barrel on the front porch) each year so depends on which kind we're growing. This year we have lots of jalapeños. We usually grow either jalapeños or habañeros. Last year we grew cayenne peppers. He tends to go with carrot based recipes. We also save ingredient lists from interesting commercial hot sauces and he sometimes tries to replicate or tweak those.

        1 Reply
        1. re: lgss

          My husband says that jalapeños don't make very good hot sauce and that if you're going to use the hot sauce within a week you don't need to sterilize.

        2. Here is a thread that was restarted recently, and I posted a great hot sauce recipe here last night.

          http://chowhound.chow.com/topics/279728

          1. hot melly, maybe you can take some tips from sweden. the chef there is wonderful!
            http://www.youtube.com/watch?v=jc_UCc...