The Best Homemade Hot Sauce Recipes

Many of us can agree on liking our food with a kick — but one of the toughest things to get a majority to agree on is the very best variety of hot sauce. Among the pepperheads of the world, you have your Frank’s fanatics, your Sriracha devotees, and your Tabasco lovers, among others. It’s hard to say which sauce is best, but before long, you won’t need to — you’ll be making homemade hot sauce!

The best thing about homemade hot sauce is that you can tailor the spice and flavor combinations to suit your own preferences. Here’s a helpful scale to identify which peppers are the spiciest. Combine your favorite elements and flavor components from various kinds of peppers and sauces to see what you get. Below are 6 recipes to add some heat in the kitchen. Try them out and see which suits you best!

1. Homemade Hot Sauce

Homemade Hot Sauce, dressing

Homemade hot sauce |

This classic, fast, and easy hot sauce recipe comes from Emeril Lagasse of Food Network. It’s about a medium spice level, but be sure to keep tasting as you add peppers to ensure it suits your preferences. This sauce is great for splashing onto fries, pizza, pasta — you name it! The recipe takes 35 minutes to complete and yields 2 cups of sauce.


  • 20 tabasco or serrano chiles, stemmed and cut crosswise into ⅛-inch slices, or 12 very ripe red jalapeños (about 10 ounces)
  • 1½ tablespoons minced garlic
  • ¾ cup thinly sliced onions
  • ¾ teaspoon salt
  • 1 teaspoon vegetable oil
  • 2 cups water
  • 1 cup distilled white vinegar

Directions: Combine the peppers, garlic, onions, salt, and oil in a non-reactive saucepan over high heat. Sauté for 3 minutes. Add the water and continue to cook, stirring occasionally, for about 20 minutes, or until peppers are very soft and almost all of the liquid has evaporated. Remove from the heat and allow to steep until mixture comes to room temperature. In a food processor, purée the mixture for 15 seconds, or until smooth. With the food processor running, add the vinegar through the feed tube in a steady stream.

Taste and season with more salt, if necessary. Strain the mixture through a fine mesh sieve and then transfer to a sterilized pint jar or bottle and secure with an airtight lid. Refrigerate. Let age at least 2 weeks before using. Can be stored in the refrigerator for up to 6 months.

2. Jalapeño Hot Sauce

Jalapeño Hot Sauce

Jalapeño hot sauce | Thinkstock

This green jalapeño sauce is different from your usual red-hot kick. The savory flavors of vinegar, garlic, onion, and salt combine to tame the steely spice of the jalapeños that make their way into your creation. Try this sauce on eggs, tacos, or potatoes. This recipe from takes 45 minutes to complete and yields 16 servings.


  • 1 teaspoon vegetable oil
  • 20 fresh jalapeño peppers, sliced
  • 3 cloves garlic, minced
  • ½ cup minced onion
  • ¾ teaspoon salt
  • 2 cups water
  • 1 cup distilled white vinegar

Directions: In a medium glass or enamel lined sauce pan over high heat, combine oil, peppers, garlic, onion and salt; sauté for 4 minutes. Add the water and cook for 20 minutes, stirring often. Remove from heat and allow mixture to cool to room temperature.

Transfer the mixture to a food processor and purée until smooth. With the processor running, slowly add the vinegar. Pour into a sterilized jar with a tight lid. This sauce will keep for 6 months when stored in the refrigerator.

3. Roman Sambal


Chiles | Thinkstock

The lime juice in this sambal-style hot sauce gives the recipe a zesty kick. This recipe from Bon Appétit yields about one cup of sauce. Although preparation takes just 15 minutes, for best results it is advised that you let the sauce ferment for 1 to 2 days after each sequence of steps (as per the directions.) The longer you let the ingredients sit and ferment, the more flavorful a result you will get.


  • ½ pound red red Fresno chiles or red jalapeños
  • 1 garlic clove
  • 1 tablespoon kosher salt
  • ¼ cup white distilled vinegar
  • ¼ cup fresh lime juice
  • 2 teaspoons sugar
  • Special equipment: cheesecloth

Directions: Pulse chiles, garlic, and salt in a food processor to a fine paste. Transfer to a glass jar; cover with cheesecloth and secure with a rubber band. Let sit at room temperature at least 1 day and up to 2 days to ferment.

Transfer chile mixture to a blender; add lime juice, vinegar, and sugar and purée until smooth. Transfer to a clean jar, cover with cheesecloth, and let sit at room temperature at least 1 day and up to 2 days to ferment more. Chill until cold.

4. Caribbean Habanero Hot Sauce


Pineapple | ISSOUF SANOGO/AFP/Getty Images

Even if you can’t travel to the Caribbean, you can at least get a taste of it with this spicy, fruity hot sauce. Pineapple and mango give this sauce a truly tropical feel. Combine them with habanero peppers and you’ve got more than a little heat in there as well! This recipe from The View from Great Island yields around 2 cups of fragrant yellow hot sauce and takes 20 minutes to complete.


  • ½ pound (a heaping cup) fresh pineapple, cut in chunks
  • 1 ripe mango, peeled and cut in chunks
  • 2 habanero peppers, rough chopped
  • ½ cup water
  • juice of 1 lime
  • 1 tablespoon brown sugar
  • ¼ teaspoon allspice
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 2 tablespoons cider vinegar

Directions: In a food processor or blender, process the fruit and peppers until they form a puree. You will likely need to scrape down the sides, but do so cautiously since the fumes from the peppers will be strong.

Add the puree to a medium saucepan. Add the rest of the ingredients and heat over medium high heat until the mixture is simmering. Simmer for five minutes, then taste sauce and adjust seasonings to taste.

Pour the sauce through a mesh strainer, pressing firmly to strain as much of the sauce as possible while leaving behind any pulp. Allow the sauce to cool, then place in bottle or jar. Keep refrigerated for up to one month.

5. Mustardy Habanero Hot Sauce

mustard sauce

Mustardy habanero hot sauce |

Don’t fret, mustard lovers: There’s even a hot sauce for you! That is, if you can handle the heat of all the habeneros in there with it. With its unique combination of spices, chiles, and mustard, this hot sauce will have no problem clearing your sinuses. This recipe from Food & Wine takes 30 minutes to complete and yields 1 quart of sauce.


  • 14 habanero chiles
  • 12 garlic cloves, peeled
  • 8 scallions, coarsely chopped
  • 1 carrot, sliced ¼ inch thick
  • ¾ cup cilantro sprigs
  • 2 tablespoons thyme leaves
  • ¾ cup distilled white vinegar
  • ¾ cup water
  • ½ cup yellow mustard
  • ½ teaspoon ground allspice
  • 1 tablespoon kosher salt

Directions: Bring a large saucepan of water to a boil. Set a strainer in the saucepan and add the chiles. Blanch for 30 seconds, pressing to submerge the chiles. Transfer the chiles to a plate. Add the garlic, scallions, and carrot to the strainer and blanch for 30 seconds; transfer to a blender. Add the cilantro and thyme leaves to the strainer and blanch for 10 seconds; scrape into the blender.

Wearing rubber gloves, stem and seed the chiles and transfer them to the blender. Add the vinegar, water, mustard, allspice, and salt to the blender and pulse to a chunky but pourable sauce. Carefully remove the lid and transfer the hot sauce to bottles using a funnel. Refrigerate for up to 6 months.

6. Passion Fruit Hot Sauce (Ají de Maracuya)

hot peppers

Hot peppers |

This bold, yellow-orange passion fruit hot sauce is a deliciously sweet and spicy addition to any meal. The addition of oil to this Ecuadorian-inspired sauce gives it a slightly creamy consistency, making it a unique choice for spice lovers. This recipe from Laylita yields 2 cups of sauce and takes 40 minutes to complete.


  • 4 to 5 ajíes or hot peppers (can substitute red fresno chiles or habaneros)
  • 1 ½ cup pure passion fruit juice or concentrate
  • ⅓ cup light olive oil or avocado oil
  • Juice of 1 lime
  • Salt to taste
  • Finely chopped cilantro (optional)

Directions: Add hot peppers to boiling water, and cook for 10-15 minutes. Blanch peppers by placing them in cold water after the cooking process. After cooling slightly, remove skins, seeds, and veins from the peppers.

In a blender or food processor, blend the peeled peppers with passion fruit juice, oil, and lime juice until it forms a smooth sauce. Mix in chopped cilantro, adding salt to taste.


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