Homemade Cayenne Pepper Sauce, more flavorful than store-bought with fresh cayenne peppers, jalapenos, hot cherry peppers and garlic, so easy to make!
Oh my gosh! I just realized this is my first new recipe in over a month. I knew it had been awhile, just not quite that long. We just spent the last month having our house painted, room by room. This house was built eight years and we moved in with only primer on the walls. Over the years I would tell my husband we need to paint at least a few times a year, but the only room that was ever painted was Amanda’s before she was born. Eight years later, and he hires his cousin and her boyfriend to do it. The whole process was basically like moving, cleaning out rooms, moving furniture, throwing out garbage, donating toys and clothes. I will NEVER do that again!! They finally finished on Sunday, and I’m back to work!
Reality check- I made this Homemade Cayenne Pepper Sauce weeks ago, and now I can tell you how to make hot sauce.
This hot pepper sauce will keep in the refrigerator for months, you just need to shake or stir it well before using. The vinegar separates a lot more here than with store bought. I used mostly fresh cayenne peppers that we grew in the garden this year, along with a few jalapeños and hot cherry peppers, and a few cloves of garlic to add even more flavor.
Homemade Cayenne Pepper Sauce
Since I made it, I’ve used it on chicken wings, put a few drops in tomato juice, gave some away to a hot sauce loving friend, and had my husband tell me he was surprised at how good it is (huh, has he met me??). I’m sure my kid would never come near it, but if you are like me, and put hot sauce on everything, then this is for you!
This is not a canning recipe, it will keep in the refrigerator for at least 6 months.
You can use Homemade Cayenne Pepper Sauce in or on these recipes:
Baked Eggs with Spinach Bacon and Avocado
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- 1/4 pound fresh cayenne peppers, stems removed
- 2-3 jalapenos, stems removed
- 2 hot cherry peppers (or pepper of your choice, keep in mind the heat level)
- 3 large cloves garlic, peeled and hard tips cut off
- 1 teaspoon salt
- 2 cups white vinegar (or just enough to cover the peppers)
- Place the peppers, garlic, and salt in a medium pot with a lid. Add the vinegar and bring to a boil. Reduce heat, cover and simmer for 20 minutes.
- Carefully pour the contents into a blender, place the pot on the side, and puree until smooth (about 2 minutes). Strain through a fine mesh strainer to remove the seeds. Pour back into the pot and bring to a boil over high heat. Once boiling, turn the heat off and allow to cool before pouring into containers to refrigerate.
Keep refrigerated. Keeps for at least 6 months. Shake or stir well before using.
timothy Bragg says
tried this recipe kinda only had jalopeno and hot chili . I used 1 cup white vinegar 1cup apple cider very pleased
Sarah Hopkins says
I made this for my husband a year ago when a friend had a ton of extra peppers from her garden. He loved it so much that we grew our own peppers this year so I could make it again. We used dragon cayenne, red chili peppers and jalapeño peppers from our garden. So spicy!!! So good!!!
Faith says
About how many cayenne peppers do you think you used? I do not have a scale for weighing. Thanks!
Bernadette says
Hi Faith, to be honest I don’t have any idea. It would depend on the size of the peppers as well. Average size, maybe 20 peppers, but that is just a guess.
Debra says
I’ve made this several times over the summer as I picked my peppers. I have a hot sauce crazy family and they love it. I used Serrano peppers in place of the cherry peppers other than that I stuck to the listed ingredients. The peppers left a slight reddish cast to my vita mix blender, but no discernible hotness. The first batch, I tried to strain without many solids coming out. For the subsequent batches I did not strain it and it is great! Thanks for a tasty and easy sauce!
Ian Gifford says
I made this recipe tonight. Followed it pretty close I think but I believe my recipe would have been 4oz ripe cayennes, 4.5 oz green jalapeno (3 large) 12 small thai chilis, 2 medium hungarian wax peppers, 1oz (3 large cloves) fresh local garlic, 1 tsp kosher salt, 1 3/4 cup cider vinegar, 1/4 cup red wine vinegar, and about 2 tbsp white vinegar.
Followed the recipe pretty close; strain first in mesh strainer then in cheesecloth to drain the mash really well. I tasted it when it was hot and the flavour and heat are great! I can’t wait to taste it with food.
Nice consistency and will prove useful in various recipes I’m sure!
Kyrstin says
Can I use this recipe without the cherry peppers? If so what do I need to do to the recipient to keep a good thickness
Bernadette says
Hi Kyrstin, I would just replace the cherry peppers with more cayenne peppers/
Ashley says
Can I use thai ornamental hot peppers instead of the cherry peppers?
Bernadette says
Hi Ashley, I guess so but I have never had them and I’m unsure how much it would change the taste from a traditional cayenne pepper sauce.
stephen voss says
Have you tried brine fermenting hot peppers?
Bernadette says
So sorry I missed your comment. No, I haven’t tried fermenting hot peppers yet.
Diane B says
This was so EASY! The tip about the fan and window was perfect. I used jar garlic and it is fine. We grow all our peppers and had plenty. My husband loves it. I used a glove to squeeze it in the cheese cloth.
Mike says
Hi all
I took the recipe and substituted Ghost and Trinidd Scorpion peppers, the window suggestion was helpful. This sauce is an insane kick to it now.
David says
Very nice indeed. I’ve made several batches and have reduced the amount of vinegar compared to water each time. (it was a good year for cayenne in my garden!)
I’ve settled on 2 cups of liquid: 1 1/4 cup of water, 3/4 cup of vinegar. Less tangy, but seems hotter.
At any rate, great recipe. Thanks!
Bernadette says
Glad you liked it and were able to adapt it to your liking!
Danielle says
This came out incredibly delicious! We only had to buy the garlic, since everything else is growing in our garden. The aroma while cooking and the wonderful spicy outcome is perfect! We will definitely be making this again! I didn’t have a scale so used 34 peppers, as suggested above, and will use the rest to make some red pepper flakes. Thanks!
Bernadette says
I’m glad you liked it. Maybe I will try homemade red pepper flakes this year.
Brian says
Hey just trying this recipe now although I was looking for a recipe for just cherry peppers my friend grew and I smoked ok ththe smoked with apple and cherry woods. Giving it a try with just the smoked cherry peppers I’ll let you know how it turns out. Also substituting most of the white vinegar for apple cider
Bernadette says
Hi Brian. How did it turn out?
Brian says
Hey it came out amazing. Had a nice tang and sweetness upfront balanced by the smokiness with a nice full flavor throughout and just enough heat on the backend. I will def be making it again. Thank you. Was perfect for what I was looking for.
Bernadette says
Great! I’m glad you liked it!
Brian says
Yes thanks. Going to experiment with different variations but def a great base recipe that is adaptable. Cheers!
Jim says
Want to make this sounds delicious I am a little worried about the blender a friend told me it might ruin blender wont be able to get the hotness out anyone have that happen thanls
Bernadette says
Hi Jim, sorry for the late response. I have never had a problem getting the hotness out, but I do think that could be a concern if you were using a plastic blender or food processor instead of a glass one.
Carlos says
Hi dont worry about that if its a glass jar it will be no problem i make hotter sauce than this and the blender its fine good day