How To Craft Your Own Hot Sauce Recipe - Pepper Geek

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In this video, we'll show you how to make your own hot sauce. Instead of sharing a single recipe, our goal is to help your learn how to craft your own, unique hot sauce from scratch!

Learn exactly how we break down the process, choose ingredients, cook them, and bring them together in a tasty homemade hot sauce. We have created several of our own sauces using this technique, and I hope you will too!

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A few recipes & videos:

Jalapeño Hot Sauce:

Habanero Hot Sauce:

Pineapple Habanero Hot Sauce:

Fermenting Peppers:

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Products (affiliate links):

HIGH-POWERED BLENDER:

HOT SAUCE BOTTLES:

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Timestamps:
0:00 Intro
0:56 Tips for sauce making
2:12 3 Main components of sauce making
7:06 Making a new hot sauce!
9:22 Cooking the peppers
10:22 Toasting and measuring the spices
12:16 Liquid ingredients
13:40 Blending and tasting the sauce
16:09 Other hot sauces we have made

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Thanks for watching Pepper Geek!
#hotsauce #spicy #recipe

[padensplace]

I have spent HOURS watching various hot-sauce related videos and this is by far the most informative and inspiring one I've seen.

[justtyngascon]

Heres mine, everyone at work loves it and can't wait for me ro make it every year. This one is sweet but we put it on everything. 3 cloves of garil diced, half of a large yellow onion diced, 2 cups of buena mulata peppers cut, 3/4 cup apple cider vinegar, 2 Tbl spoons of hemilain salt, 1 Tbl spoon of mixed pepper corn, 3 peaches cut up, with 1/4 peach necter. Put it all in a pot, bring to a boil, let simmer for 15 - 20 min, let cool then put into a blender until smooth. Then bottle.

[glenr]

This is HUGE! So many YT videos offer pedantic recipes without really adding how to take it to another, more complex, interesting level. Thanks!
I might offer that another source of inspiration is to read the ingredients of your fave commercial sauces - they offer a nice place to start for a flavor profile you like.

[joefization]

As the pepper season is coming to a close here in Colorado I'm preparing to make my favorite green sauce: green peppers which didn't have time to ripen, mostly scotch bonnets and jalapenos, a few tomatillos, some garlic cloves and a couple nice scallions. I remove the pepper seeds, chop everything up small enough to not trap air bubbles and ferment in a 2.5% brine for a few weeks until fermentation stops. I then drain off most of the brine, (which I later use to cure uncured bacon) put the mash in a blender and blend it up with a little white vinegar. Bon appetit!

[mijkol]

This is one of the better informational videos on how to make hotsauce, only thing thats missing is some stuff about preserving it: how long will it stay good, where to keep it? Can we do something to lengthen the expiration time?

[davidhaley]

My go-to Picante Sauce emulates the hot sauce from my favourite Tex-Mex restaurant in Texas. It consists of tomatoes, jalapeños, bell peppers, white onions, white vinegar, and cumin powder. I grew all the vegetables for this recipe this year except the jalapeños. To my gobsmacking surprise, I found jalapeños one week in the grocery near my home in central France. I bought every jalapeño available, and I made almost three dozen pints of sauce which I processed in a hot water bath for preservation. This amount should last me a year -- hope springs eternal, according to Alexander Pope -- despite that I've often eaten a whole pint with tortilla chips in a single sitting. If I do run out, however, I still have chipotles in adobo sauce I canned last year to make my second favourite, a chipotle, dried New Mexico pepper, onion, spices, and tomato concoction I discovered in Santa Fe.

[HalcyonProtocol]

Geeky spicy Sunday!

You guys make my drab, machine shop Sunday mornings fun and exciting!

Thanks for being you, guys!

[spori]

You can make some excellent sauces by combining many tasty things together (btw, props for the tip for following regional cuisines). But in my opinion, nothing beats simplicity, and the flavor of a pepper shines with simple recipes. After experimenting with tens of recipes and probably hundreds of ingredients, I've narrowed down my base ingredient list to:
1. peppers
2. vinegar
3. salt
4. brown sugar
5. garlic and/or one type of fruit
I go with garlic when I want to try the flavor of a new pepper, and usually stay away from spices (I may use a bit of cumin if I want a mexican-style flavor).

[kenhughes]

I make a similar sauce, I also use tomatillos. My favorite hot pepper to use is Aji Mango, it has a beautiful gold color and a great taste. Thanks for your great content.

[jenniferandersen-quest]

My favourite Hot Sauce is cooked with plums, garlic, habaneros, erythritol and white wine vinegar. It's phantastic on slow cooked meat dishes or on cheese boards :p (It's also really good with pineapples or peaches, but turned out weird with kiwis or cranberries).

I love that you're encouraging to create your own recipes. Happy experimenting everyone :D

[hotsauce]

I made my first hot sauce yesterday. It was cayennes and red jalapeños I grew this season. I was so excited. I looked online and people said fermented hot sauces hit different so I fermented it for 2 weeks. What a cool process.

So I threw in my fermented peppers, added fresh garlic, onion powder, paprika, turmeric, black pepper, a mango, honey, oregano, lime juice, apple cider vinegar and some of the brine from the fermentation. I basically looked at my spice rack and thought what would go well in a sauce. It turned out okay, really freaking hot. I’m not sure if I love the acidity and the funkiness of the fermented taste, and honestly it didn’t have the most flavour. My mango was also not the most ripe so it kinda thickened it up without adding much sweetness.

I have a jar of habaneros, cayennes and jalapeños fermenting and I’m gonna try roasting a pineapple to add into the sauce. I’ll probably keep it simple but I think having roasted flavours will be really nice. Also I put a ton of habaneros in it so I think it’s gonna be insanely spicy.

I’m having a lot of fun experimenting though. I just wish the growing season was longer so I could grow more peppers and play around with more sauces. I guess I can always buy peppers as well and keep trying though. I reckon I’ll try out some non-fermented, cooked recipes as well though like the example in this video.

[DonPandemoniac]

Nice tips, the roasting and toasting are great flavor boosts.

[dwaynelejeune]

I’ve tried one of your other recipes for first time and came out awesome, will def try this one.

[Masterk]

So i went with my own recipe and it came out amazing... 1lb burrito peppers( yes its a real pepper bought the plants from home depot) 1 lb hot red jalapenos, and like 1/4 serranos semi seeded all peppers(all from my garden), 2 tbs ginger, half a large videlia onion, 8 large cloves of garlic, a cup of baby carrots, cup of water, 3/4 rice cooking wine, 1/2-3/4 cup apple cider vinegar, 1/3 cup sugar about 2 tbs salt adjusted for taste, had the pot going as a cut up everything and then let it simmer for 30 min blended it and strained theough mesh just wow, it came out thick with no thickening agent like cornstarch.. Let me no if anyone trys my recipe lol if u like a little sweet and spicy with lots of flavor try it. Glad i wrote everything down as i went sucha good idea

[lipe]

Thanks for the video, it inspired me to start experimenting with a cobanero sauce.

[greatday]

You seem to enjoy this part as much as growing the peppers. Great looking sauces, I'm going to give it a try, Thanks. The best to you and yours.

[mahda]

It is really helpful and gave me courage to try out my Ideas

[tonyskitchenreal]

Thank You so much for this awesome video with all the information.
I made my first fermented hot sauce last year after watching your videos.
Can't wait for my own first harvest next year and making many different sauces.

Keep going and have a nice day☀️

[suecampbell]

I make hot pepper sauce from our garden's hot peppers (jolokia, habanero, etc.). My sauces have fewer than 10 ingredients - one has 6 items. I don't see myself using 21 food items in case a sauce comes out ok. In case. I hoped that you would show us how to make a base sauce and then encourage us to make it unique to our needs and taste.

[CynthiaHollenberger]

I just made a simple Habanada and Kiwano(horned cucumber/jelly melon) hotsauce last night. Next time, I'll blend and strain the melon first, instead of staining them out at the end.