Homemade Hot Sauce Recipe
Have you ever thought about making your own hot sauce from scratch? It’s surprisingly simple, while being customizable, and packed with flavor. Whether you’re a fan of fiery heat or prefer a more mild kick, homemade hot sauce allows you to control the ingredients, ensuring a fresh and authentic taste. And the best part? You can adjust the spice levels, flavors, and even experiment with different peppers to create a hot sauce that’s uniquely yours. But beyond just the taste, making hot sauce at home has a number of health benefits that might surprise you.
Peppers, the main ingredient in most hot sauces, are rich in vitamins, antioxidants, and capsaicin, the compound that gives them their heat. Capsaicin has been linked to various health benefits, including improved metabolism and even increased fat burning. Peppers are also high in vitamin C, which supports immune function and skin health. They help boost circulation properties, making them a great addition to any diet. When combined with vinegar, another key ingredient in hot sauce, you get a potent duo that not only enhances flavor but also offers additional health perks.
Vinegar, especially the raw, unfiltered kind like apple cider vinegar, is known for its detoxifying properties and ability to aid digestion. It can help improve gut health, and even support weight loss efforts by promoting feelings of fullness. The combination of peppers and vinegar in homemade hot sauce creates a flavor-packed condiment that not only spices up your meals but also provides these added health benefits. Plus, when you make it yourself, you’re avoiding the preservatives, artificial flavors, and high sodium content often found in store-bought versions, and moving yourself in the direction of a cleaner pantry overall.
To start this recipe you have to grill your peppers until charred on all sides. Rub them in a little olive oil and place on the grill, flipping until blackened on all sides. If you don’t have a grill, no worries, you can also do this over the burner on the stove, or place them in the oven on broil. This will provide a deeper flavor to the hot sauce.
After everything is charred, take off the stems of the peppers, they will pretty much fall right off after grilling. Add the peppers to a food processor and blend with one cup of white vinegar. Blend this for a minute or two until smooth enough to be able to be strained.
Once the mixture is mostly smooth, run it though a fine mesh sieve to separate seed and skin from the juice released. Grate garlic and add, as well as a little bit of water, and salt. Then just mix to combine!
Add this to a recycled bottle or jar and you’re done! You can add a label with the date and the name of the chilies you used if you want to keep track. Store this in the refrigerator and it should stay good for a few months or up to a year, because vinegar acts as a preservative.
Recipe:
- 1 Lb fresh Fresno Chilies
- 2 Bell peppers
- 1 Cup white vinegar
- 1 Tbs water
- 3 Cloves fresh garlic
- 1 ¾ Tsp salt
Instructions:
- Roast chilies and bell peppers on the grill, stovetop or under the broil until charred
- Take out stems
- Add to a food processor with vinegar and blend until smooth
- Run through a fine mesh sieve to separate the liquid
- Add water, garlic and salt into the the bowl with the chili liquid
- Stir to combine
- Add to a bottle or jar (optional add a label)
- Enjoy!