How To Make Homemade Hot Sauce |Hot Sauce Recipes From Scratch

habanero peppers

🥗Healthier: jalapeño peppers

💰Cheaper: banana peppers

Jalapeños provide heat with less intensity, while banana peppers offer a milder flavor.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity note, while white vinegar is often less expensive.

Wash the habanero and cayenne peppers and set them aside.

Dice one white onion and add it to a large pan with 1/4 cup of olive oil.

Add a pinch of salt and a little black pepper to the onion in the pan.

Cook the onion until translucent, about 5 minutes.

Prepare 6 cloves of garlic by removing the skin and giving them a rough chop; set aside.

Take a knob of ginger, remove the skin with a spoon, and chop it roughly; add to the bowl with garlic.

Add the chopped ginger and garlic to the pan with the onions and cook down together.

Cut a pineapple, removing the skin and core; add about 1/2 cup of pineapple to the pan with the onion, garlic, and ginger.

Remove the stems from the habaneros and cayenne peppers, cutting the habaneros in half while keeping the seeds intact.

Add the chopped peppers to the pan and stir; let them cook down for about 15 minutes with a lid on.

After 15 minutes, add 1 teaspoon of salt and 2 cups of cider vinegar to the pan.

Let the mixture come to a simmer and cook for another 15 minutes with the lid on.

After 15 minutes, remove the pan from heat and let it cool down before blending.

Add lemon verbena leaves to the mixture while it cools to infuse flavor.

Transfer the cooled mixture to a blender, filling it only halfway to avoid overflow.

Blend for about a minute until smooth, adding more vinegar or water if needed for consistency.

Carefully funnel the blended hot sauce into sterilized bottles.

Store the hot sauce in the fridge for a few months.

Cooking Techniques

Equipment Needed

Spice Level: