Why wait for summer to make hot sauce? Here's how to make hot sauce from dried peppers, so you can make it year-round.
Sure, making hot sauce is easy in summer, when peppers are in season. But with dried peppers, you can make local hot sauce from scratch year round!
Got fresh peppers instead? No problem! Learn how to make raw hot sauce from any pepper! Or, if you have jalapeños, whip up some green sriracha sauce.
Last week, I shared how to make hot sauce without turning on the stove, and one reader asked if the recipe would work with dried peppers instead of fresh. What a great question!
Since I happened to have a small bag of dried, Thai chilies on hand, I gave this a go, and it turned out really well. I've made it many times since, with different peppers and great results.
Here's how to make hot sauce from dried peppers.
The process
The trick with using dried peppers instead of fresh is that you have to reconstitute them. Reconstituting dried peppers (like any dried fruit) is easy -- just soak in hot water to plump them back up.
Since you're not going to cook this hot sauce, you want to be certain that your peppers plump up pretty well. I did a double soaking method that worked out nicely. First, soak in hot water, then drain and soak again with your garlic in the vinegar you're using to make the hot sauce.
Once your peppers are soaked, just toss them into the blender with the vinegar and garlic, add a touch of brown sugar, and you're good to go.
You can certainly leave the sugar out of this recipe, but I'd recommend leaving it in, if you can. A little bit of sweetness is so nice with peppery heat and that punch from the vinegar. If your sauce turns out too hot, you can even add a bit more sugar to offset the intensity.
How to choose your dried peppers
You can really use any dried peppers you like for this recipe. I've made this sauce using Thai chilis, and the batch in the photos uses dried japones peppers.
This recipe also works great with chipotle chilis, ancho peppers, habaneros, or any other hot pepper you like, so use what you have. Or special order some fancy peppers you've been wanting to try. Get into it!
Got your peppers picked out? Let's heat up some water and get soaking! Here's how to make hot sauce from dried peppers.
📖 Recipe
How to make hot sauce from dried peppers
Ingredients
- 1 cup dried chili peppers - NOT a packed cup
- boiling water - to cover
- 1 cup apple cider vinegar
- 1 head garlic - peeled
- ¼ cup brown sugar - or to taste
Instructions
- Cut the tops off of your chili peppers, then place them in a small bowl. Heat your water to boiling, then pour it over the peppers. You may need to use a spoon or two to anchor those suckers so that they stay submerged. Let your peppers soak in the water for about 30 minutes, then drain them.
- Add the peppers to the bowl with the garlic cloves, then pour enough vinegar over them to cover. Use your spoons again to keep the peppers from floating, and soak for 30 minutes more.
- Pour the peppers, garlic, and vinegar into a food processor and add the sugar. Blend until smooth.
Susanne
I added blueberries instead of sugar and my boyfriend says it’s amazing. Thanks for the recipe!
Becky Striepe
Oh what a fun idea to sweeten it!
Audrey
Can I add fruit to sweeten instead of sugar?
Becky Striepe
Sure! You will need to experiment with how much fruit to use and what kind. I'd go with dates or dried apricots. Start with 1, blend, and add more as needed until you get to your desired flavor.
Phil Ellis
Pepper sauce from dried pepper sources is often overlooked. I think they are great. Thank you for posting this recipe.
Becky Striepe
I'm glad you enjoyed it, Phil!
Ryan
I am just about to try this recipe, if I add chopped onions and a few chopped fresh Habaneros, how long will this last in the refrigerator?
Becky Striepe
It should keep for two to three weeks, because of the acidity from the vinegar.
nunu
Good, easy recipe especially the part about no cooking.
John
I had been dying to have my homemade hot sauce that I make all summer long. Saw this recipe and knew we had a bag of dried cayennes in the kitchen and made a batch. Wow it came out great. I added some shallots to the recipe and less sugar and it was right to my liking. Great recipe and thank you for sharing. I am stocking up on dried peppers this Fall.
Becky Striepe
I'm glad to hear this hit the spot, John! Thank you for taking the time to leave a rating and comment, and happy cooking!
Chilli bean
Just tried this recipe. Really tasty! Thanks for sharing this quick and easy way to make hot sauce.
It's not crazy spicy but that's because I have no idea what the chilli were that I used just a bunch of generic red long ones a neighbour gifted me from his bumper crop. I'd dried them in the summer. Great way to use them up. Yummy!
Becky Striepe
I'm so glad you enjoyed it and hope you get to make it again soon!
Leanna
If using very hot peppers ( we have some dried ghost that were adding with some Serranos) is using a plastic blender bad? If i wash right away will my protein shakes not be spicy?
Becky Striepe
Oh that is a good question! I use a plastic blender and haven't had an issue with it retaining the flavor, but I know every blender is a bit different. Maybe let it soak in warm, soapy water? I'd be most concerned about cleaning under the blades, where things can get lodged during blending.
Austin
I been looking for a simple way to do raw with my dehydrated peppers. Thank you.
Austin
Becky Striepe
I'm glad I could help! Happy hot sauce-making!
Milagros Llauger
Would this recipe work using very tiny peppers. They are the size of Pinky nail and very hot. I picked them from my son’s tree. At this time I am drying them. Recipe sounds great, please advise.
Becky Striepe
It should work fine. You can always add sugar or another sweetener to offset the heat, if it turns out too spicy for your liking.
james
what if i don't use apple cider vinegar , what other kind of vinegar can i use? can i not use vinegar?
Becky Striepe
I'm not sure if you can make this without vinegar. You may want to look for a different recipe.
Brett Denison
I made it using Carolina Reapers and its delicious and fire. Thanks for the recipe!
Becky Striepe
You are so welcome, Brett!
Nick
Did you use the full cup of reapers?
Nicolette
Oh my goodness. Just made this and it's so good. First time making my own hot sauce. I used China chili peppers (from penzey spices), 1/8 tsp of salt and an 1/8 cup of coconut sugar. Delicious. This might be a silly questjon but this should be refrigerated right?? Store bought never needs to be, but I'm assuming this should. Thanks so much! This is going to be my go to recipe.
Becky Striepe
Oh, that sounds like a lovely combo! Yes, I'd definitely refrigerate, just to be on the safe side.
Tim
Amazing recipe thanks! Using the hot sauce making kit I received as a present the recipes weren’t turning out that great. Using all ghost reapers and habaneros this is a legit hot sauce!
Becky Striepe
I'm so glad you're digging it!
Jason
How long can you expect this hot sauce to last for?
Becky Striepe
It lasts for 2-3 weeks in the fridge.
ron
if you add olive oil can last for months. olive oil a great preservative. prevents fermentation
Joe
How much oil?
Keith
Olive oil is only a preservative when food is submerged in the oil, isolating it from the air. A few drops in a sauce isn't going to do anything to prevent spoilage.
It also promotes fermentation in the absence of oxygen, someone at the new belgium brewery did their doctoral thesis on just that.
Tom
Hi I have been using 8 dried ghosts and 8 dried reaper peppers and my sauce is not near as hot as o would like any ideas
Becky Striepe
Maybe replace some of the garlic cloves with more peppers, and see if you can reach the atomic heat you're after!
Kendra
I'd also suggest skipping the water and heating the vinegar when you reconstitute the peppers. A lot of the heat is going to get purged out when you soak them in water and then toss the water.
jonathan forgash
after adding vinegar and sugar do I let sit on counter to batch rest for a while or do I put it into small bottles and into fridge?
Becky Striepe
Good question! Let them cool a bit, so they don't break from the shock of the cold fridge.
Caroline
Interesting! I might try this with Trinidad Moruga Scorpions soon! Any other ingredients you'd recommend including? Also, what's the benefit of creating the hot sauce without using the stove/cooking it at all? I wonder how the flavors will be different.
Becky Striepe
Enjoy it! The main benefit of not cooking is that it's faster, but with most peppers, it also yields a hotter hot sauce.
Eddie Fontenot
trying this out with carolina reapers
Eddie Fontenot
UPDATE: my homemade carolina reaper death sauce turned out amazing :)
Becky Striepe
Woo woo! I'm so glad that you reported back, Eddie!
Mike Lieberman
I love it. Been looking for an alternative to the store bought stuff. Thanks!