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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Homemade Cayenne Pepper Sauce
Ingredients
- ¼ 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)
Instructions
- 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.
Notes
Nutrition
Will Berger says
I’ve ended out w more Cajun belle peppers than I know what to do with. This will be next. Thanks. I have the house to myself today so I won’t worry too much about the windows. Besides, my bumper crop of better boy tomatoes has the family happy.
Will Berger says
I guess it’s ok to reply to myself. I’ve made the first batch and I’m well pleased. I realized in reading the comments that I needed more peppers because the garlic and vinegar overwhelmed a little. The Cajun peppers don’t carry the same punch as the cayenne peppers. Once I saw that a quarter pound of peppers was good I just boiled, puréed, and strained more to add in. Even touch of lime juice. Very adaptive recipe. Thanks.
Bernadette says
Hi Will, I never tried Cajun bell peppers that I can remember, but I'm glad it worked out for you. Adding the lime juice is a good idea, I often mix it with tomato juice and lemon juice to make a non-alcoholic Bloody Mary.
Jenie says
I grew a plant last yr called a cherry hot and it was a round little pepper that looked like a cherry and was hot. U can use anything tho. This recipe is great to follow exactly or change it up. The author made it easy and great like that for us.
Bernadette says
Yes, that's exactly what is was, a cherry hot. We didn't grow them this year, I'll substitute jalapenos when I make the sauce again.
Bill says
Way too much vinegar. Overpowering. Not a fan.
Bernadette says
I suppose you could try substituting 1 cup of water for the vinegar, but I haven't tried it so I can't say how it would be.
james otwell says
George is a sad dude. I like it. I have green cayenne on the plant. Can’t wait until they ripen to try this recipe. My plan the whole time was to do a southern pepper sauce, but I think this will be a much more rewarding recipe. George get your own blog dude.... lol!!!!
Bernadette says
Thanks for your comment! I have cayenne growing in the garden again this year, and can't wait to make more sauce.
Chris says
Hi. I dont know what cherry peppers are. Do you think birdseye chillies would work in their place? If ao do you have a rough idea on the amount? Birdseye chillies are small but quite hot (hotter than a cayenne)
Bernadette says
Hi Chris, I never even heard of birdseye chillies, but if they are hotter than cayenne I probably wouldn't use them here. I would suggest using only cayenne and jalapeno if you can't find cherry peppers in your grocery store. I hope that helps!
Chris Richardson says
Thanks for that. Didnt see you had replied and just made it using 5 birds eyes. They are only about 1cm long. Very small chillies. The issue im now having is it smells and tastes VERY vinegary. I put all the quantities in that you had. Even added extra jalapenos as mine havent been very spicy this season (all the chillies used were from my back yard)
Jenie says
I grew a plant last yr called a cherry hot and it was a round little pepper that looked like a cherry and was hot. U can use anything tho. This recipe is great to follow exactly or change it up. The author made it easy and great like that for us.
George says
Remove the stupid crap about your life and remodeling. We are just looking for a recipe. Get a therapist if you need to share your life with someone because random strangers on the internet don’t want to see. Or if you have the uncontrollable urge to bore us then put the recipe on top and the inanities at the bottom with a disclaimer and warning
Bernadette says
Hi George, you may not know this but a blog, as opposed to a site like Allrecipes or Food Network, is a place where many readers enjoy the stories and getting to know the writer. If you don't want to do that you can scroll or go to another site, I won't mind. Have a nice evening!
Elizabeth says
Such a kind and classy response! I came here looking for a recipe to use a bunch of peppers from our last CSA share of the season, but enjoyed your painting story. We went through a similar upheaval when we replaced carpet with wood in several rooms. It felt like we were in the midst of moving. Anyway, I am anxious to try this recipe.
Cameron says
I'm using a slightly altered version of this: I just finished picking some cayenne peppers that I grew and I want to get a "pure" flavor from them. I'm using a mix of green and red peppers to keep the spiciness reasonable. I also don't have a ton of peppers, so my batch is going to be rather small. I'll report back with how it turns out.
Cameron says
Update:
It's quite good! I only have half a jar's worth, but it's delightfully spicy (with a slower-onset 'warm' burn) and a nice orange color.
Bernadette says
Hi Cameron, I'm glad you like it. Yes, this recipe is easily adjustable to how many peppers you have and you can use whatever kind of peppers you want.
Tammy says
Thank You for sharing this recipe, we used Ghost Peppers instead of the cayenne peppers in ours, and everyone that has tried this sauce Loves it. I have never wrote a review before now, but i wanted to share with the review readers (like me) this is a very good and easy recipe worth trying. We will be making more in the next few days with our variety of peppers from the garden and Thanks to Carrie's reply we will be canning it so we can make enough to last until next years garden.
Bernadette says
Hi Tammy, I'm glad you liked it. I'm actually going to try to convince my husband to let me plant ghost peppers.
Eric says
I am trying tis recipe right now as we speak. But I didn't see when to add the salt. Look multiple times.
I grew in my garden regular cayenne peepers, Red Dragon Cayanne Peppers and yellow Lemon hot peppers. I'm using all three.
Bernadette says
Hi Eric, add the salt with the peppers in the pot with the vinegar. I'm sorry for the confusion and I will update the recipe now.
Eric says
Thanks Bernadette just did
Bernadette says
No problem, I hope you like it!
John Tonkinson says
Just finished making some, 3/12 oz cayennes, 2 jalepenos, 1 long hot, all from garden, & used smoked sea salt, didnt make a difference, you cant taste the salt, but it carries flavor. I would double it next time to do make wing sauce & have some left. Anyway, looking at strainer, smells great, don't toss it, that's hoagie spread, some places use for hot peppers instead of banana rings. put in fridge,maybe a little more vinegar on it.
Bernadette says
Hi John, that is a great idea for using the strained peppers! I never saw it done on a hoagie, but I don't usually get peppers on mine. I bet it would be great as a burger topping.
Sean says
Thank you for this. Seriously good.
Bernadette says
Thank you so much for your comment! I'm glad you liked it.
Lori Swanson says
This sounds delicious and easy for us first timers. We have hot Portuguese and Trinidad scorpion peppers from our garden. Think maybe adding some lemon and a carrot to it. Any thoughts on ratio? Thank you.
Bernadette says
Hi Lori, if you cooked 1 carrot and pureed it before adding it to the sauce I think it would make the sauce thicker. Lemon juice goes well with it, I've mixed the two together many times. I would use 1 freshly squeezed lemon.
Lori Swanson says
Okay great. Thank you. When I have more time going to check out many more of your amazing looking recipes!
Great site.
Bernadette says
Thank you! Let me know how you like the cayenne pepper sauce.
carrie says
I normally don't leave comments but, for anyone wanting to can this, you most certainly can. There is ore than enough acidity and salt to preserve it. If there is any doubt use an 1/8 of a tsp of citric acid to each jar before filling. Note though, take it from experience, leave a good half inch of head space, it boils HARD. 10 min (depending on altitude of course I normally do 15), hot water bath can. I've been making a recipe very similar to this for years. No tomatoes needed like the other recipe link shows.
Derek says
Has anyone substituted white vinegar with apple cider vinegar? If so, how was it?
Bernadette says
I'm so sorry I just saw this now. I have never tried it, but I imagine it would make it a little sweeter.
Mike Lee says
ACV cuts the vinegar flavor for those who may be overly sensitive. I actually use ACV, minced garlic, corriander, and cumin. I live vineyards and mustards but my family doesn't. Good compromise overall.
Zack says
Made this a week ago. I do enjoy hot sauce but am a big buafflo sauce fan. Grew dragon pepper cayennes and regular cayennes this year (first year). Now I feel like a taste vinegar but that appears to just be me becuase my family and friends loved it. I did not have cherry or jalapeños on hand. I could have easily bought them but instead I used 3 Thai peppers from my garden and 2 Seranos from my fathers plant. I can't wait to turn it into a buffalo sauce. And for the record I used dragon pepper cayennes for this batch.
Bernadette says
Hi Zack, sorry it took me so long to reply. I don't think I've seen dragon pepper cayenne, I'll have to look for them next year. I did make some of my cayenne pepper sauce into buffalo sauce. I hope you like it!
Ron w says
Can you can for longer storage
Bernadette says
Hi Ron, I personally have never canned, but I've been asked this question about this recipe before and took it to my friend that is a master preserver and she recommending following this similar recipe http://nchfp.uga.edu/how/can_03/easy_hot_sauce.html. Copy and paste the link in a new tab to read it.
Brandi says
Can you give me an estimate as to how many cayenne peppers are in 1/4 pound? Thank you
Bernadette says
Hi Brandi, I don't honestly know. I weighed them with my kitchen scale when I made this recipe.
Zack says
For me it was 34
Bernadette says
Thanks for counting!
Pam L. says
I'm going to try this recipe. I love hot & spicy everything. I want to preserve the sauce longer. Can this be canned and what would be the best way to preserve it without altering it's flavor & color? I have one cayenne pepper plant that is completely loaded with peppers.
Also I've been looking for a recipe for canning pesto sauce but can only find recipes for freezing. I buy it in the store so I know it can be done. Do you have any recipes or tips for canning pesto sauce?
Thanks for your posts and help.
Bernadette says
Hi Pam, I have never canned so I took your questions to my food blogging friends. Debi from Life Currents recommends these two websites for more information on canning, http://nchfp.uga.edu/publications/publications_usda.html and http://www.freshpreserving.com/. Sara from My Imperfect Kitchen is a Master Preserver and responded with the following "A) Pesto does not have any "safe" canning recommendations, so freezing is the best option. Use ice-cube trays for perfect portions that are easy to thaw later. B) As for your sauce being canned, I would suggest your reader do a bit of research for an approved recipe that is similar. Here is one with tomatoes http://nchfp.uga.edu/how/can_03/easy_hot_sauce.html
I hope that helps, and I would love to know how it works out if you try it later.
Jason Barrett says
You are absolutely able to can (preserve) Cayenne Pepper Sauce. See the National Center for Home Food Preservation instructions here:
https://nchfp.uga.edu/how/can_03/cayenne_peppersauce.html
Joey says
I'm literally making this as I type. I didn't have cherry peppers, so I substituted a Fresno and a Cajun bell. Everything except the Fresno was from my backyard plants (and the jalapeños were either fully or mostly red). The plan is to use it in place of Frank's Red Hot in some seriously awesome buffalo sauce for wings and cheese sticks.
Bernadette says
Hi Joey, I can't find Fresno or Cajun bell peppers around here (we didn't plant a garden this year), want to trade? I hope you like it and your buffalo sauce!
David says
Seriously good! *WARNING* turn on fan and open widow! Nostral and eyes burn!
Bernadette says
Thank you, David. Yes, I didn't think to say that in my post, I've been around stuff like this for so long I think I've become immune to it! Fans and windows are a good idea.
Shanee L Watkins says
Omg sooooo hot and delicious indeed!! I applied a few drops in my spicy bean soup and my beef soup!!! Turn up the heat for sure!!; Next I will try with my homemade chicken and steak soft tacos...yummmmm
Brandon says
Another suggestion - do this on the side burner of your gas grill, outdoors!
Bernadette says
Good idea, Brandon.
Fleeps says
Are you kidding? It smells wonderful!!!!
Gary says
Nostrils burn ? I'm using habaneros, mariachi, cajun bell and jalapenos.
Not even close to burning nostrils. Man up 🙂
James says
????
diane b says
thanks for the tip!