Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

It's so easy to make your own hot sauce: Just lightly cook chiles in seasonings, and blend. That's all there is to it. And don't get us wrong--we love the bottled stuff, too.

Keith Schroeder
Recipe by Cooking Light July 2014

Gallery

Credit: Stephen Devries; Styling: Lindsey Lower

Recipe Summary

hands-on:
5 mins
total:
40 mins
Yield:
Serves 16 (serving size: 1 tablespoon)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine chiles, garlic, sugar, salt, and vinegar in a small saucepan. Cover and heat gently, as if to steep, over very low heat for 30 minutes.

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  • Add chile mixture and 1/4 cup hot water to a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth, adding more hot water if necessary.

  • Store in refrigerator in an airtight container for 7 to 10 days. If sauce separates, give it a good stir or shake.

  • VARIATION

  • Fiery Hot Green "Sriracha": Nothing like the real thing, but searingly spicy and tangier. Preheat broiler to high. Place 8 ounces whole jalapeños and 1 (1/2-inch-thick) onion slice on a baking sheet; coat with cooking spray. Broil 5 minutes; turn vegetables. Add 4 garlic cloves; broil 5 minutes. Wrap mixture tightly in foil. Let stand 20 minutes. Peel and seed peppers. Place peppers, onion, garlic, 1/4 cup fresh lime juice, 1/4 cup water, 2 tablespoons sugar, and 3/4 teaspoon salt in a blender; process until smooth.

  • SERVES 16 (serving size: 1 tablespoon)

  • CALORIES 14; FAT 1g (sat 0g); SODIUM 111mg

Nutrition Facts

19 calories; fat 0.1g; poly fat 0.1g; carbohydrates 5g; sodium 112mg; calcium 9mg.
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