Red Hot Sauce

September 9, 2020 Updated: September 9, 2020

Red Hot Sauce

This homemade hot sauce mimics many of the hot sauces found on grocery store shelves. The big difference? This sauce is not fermented, which means it has a much shorter shelf life. Use or freeze this sauce within a week of preparing.

To make a green hot sauce, substitute 12 jalapeños for the cayenne peppers. Throw in a habanero or Thai pepper for extra heat. Oh, and wear gloves to protect your hands when working with raw chiles.

Makes 2 cups

  • 15 cayenne peppers
  • 1 cup apple cider vinegar 
  • 2 cloves garlic, peeled
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt

Remove the stems from the peppers and slice in half lengthwise.

Combine all ingredients in a saucepan. Bring mixture to a boil, then reduce heat and simmer for 10 to 12 minutes or until peppers and garlic are tender. Let stand for 5 minutes, then pour mixture into a blender. Cover the blender and also put a cloth over the top. Blend until mixture is smooth. 

Pour mixture into a pint jar and refrigerate, or divide into freezer-safe containers to freeze for later.