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)
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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.
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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.
Jim says
September 2, 2018 at 10:02 amWant 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
September 3, 2018 at 2:24 pmHi 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
May 13, 2019 at 2:03 amHi 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
Brian says
October 3, 2018 at 11:45 pmHey 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
October 5, 2018 at 2:19 pmHi Brian. How did it turn out?
Brian says
October 9, 2018 at 10:36 amHey 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
October 9, 2018 at 7:08 pmGreat! I’m glad you liked it!
Brian says
October 9, 2018 at 9:32 pmYes thanks. Going to experiment with different variations but def a great base recipe that is adaptable. Cheers!
Danielle says
October 9, 2018 at 2:24 pmThis 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
October 9, 2018 at 7:07 pmI’m glad you liked it. Maybe I will try homemade red pepper flakes this year.
David says
October 9, 2018 at 4:59 pmVery 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
October 9, 2018 at 7:05 pmGlad you liked it and were able to adapt it to your liking!
Mike says
October 16, 2018 at 1:09 pmHi 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.
Diane B says
October 23, 2018 at 7:19 pmThis 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.
stephen voss says
December 19, 2018 at 8:51 amHave you tried brine fermenting hot peppers?
Bernadette says
December 23, 2018 at 1:04 pmSo sorry I missed your comment. No, I haven’t tried fermenting hot peppers yet.