There’s something so gratifying about making homemade hot sauce from scratch. You can use any mix of peppers that you like for this basic recipe.
Last Monday, a couple of friends gifted us with a huge bag of assorted hot peppers from their garden. I’d been pondering all week about what to do with them, when our Friday evening dinner guest brought over even more hot peppers that he’d grown! Our fridge was silly with all sorts of tiny peppers, so I decided to round those suckers up and try my hand at making hot sauce!
This homemade hot sauce had some serious kick, which the maple syrup helped mellow significantly. If you like your hot sauce to be on the sweeter side, try upping the maple syrup. I really like to taste that vinegar, so I tried not to make it too sweet.
It might be fun to experiment with other sweeteners! Maybe toss 1/4 cup of apricot preserves into the food processor with everything else instead of adding the maple syrup at the end? Brown sugar would be nice, too.
Homemade Hot Sauce Recipe
- 2 cups assorted hot peppers, seeded and sliced into 1″ pieces
- 1/4 cup olive oil
- white vinegar
- 4 cloves of garlic, sliced
- 1/4 cup maple syrup (or more, to taste)
- Preheat the oven to 400F, and while that heats up get those peppers prepped. Toss them with the olive oil in a shallow baking pan and roast, stirring every 15-20 minutes, until the peppers start to blacken.
- Remove the peppers from the oven, transfer to a pan with the garlic, and add enough vinegar to cover. Bring to a boil and simmer, covered, for 10 minutes.
- Let the mixture cool, then transfer it in batches into your blender or food processor with the maple syrup. Blend until smooth, transfer to a glass bottle or mason jar, and store in the fridge.
Have any of you guys made your own hot sauce? What recipe did you use? I definitely want to do this again once I’ve used up this first batch!