Raw hot sauce is the quickest, easiest condiment you can make. Here's how to make raw hot sauce from any peppers you like.
Have you ever tried making your own hot sauce? It's super easy and fun! And this raw hot sauce recipe might be the easiest yet!
No fresh peppers? No problem! Learn how to make hot sauce from dried peppers instead.
I love both cooked and raw hot sauce, and I tend to go for raw when I have fewer peppers handy. Cooking your peppers mellows their heat level, so going raw lets you achieve more heat with fewer peppers.
This hot sauce was freaking amazing and only used six peppers to make.
As a bonus, since you don't have to boil any vinegar to make it, it doesn't make the whole house smell like vinegar. My husband was pretty happy about that part.
I've been using this hot sauce on pretty much every meal I make.
How to do it
This sauce couldn't be easier to make, and you can use any hot peppers you like!
Start with six cloves of garlic. The garlic at our grocery store has been on the big side lately, so if your garlic cloves are small, feel free to toss in a few extras. Garlic is delicious, so there are no wrong answers.
Next, add six peppers to your blender. I used jalapenos, but you can use any peppers -- or combination of peppers -- that you like. After you make your hot sauce, I'd love to hear about the peppers you used!
Now you're ready to add the vinegar. As you'll see in the recipe below, there is not a set amount of vinegar. Because garlic and peppers can vary so much in size, the amount of vinegar you will need will vary. Just add enough apple cider vinegar to cover your peppers and garlic ½ to ⅔ of the way.
The one-to-one peppers-to-garlic ratio is easy to scale, so feel free to double, halve, triple, quadruple, etc. to make as much or as little hot sauce as you like. This recipe is super flexible, so my number one piece of advice is to have fun with it!
Raw hot sauce recipe
- 6 small chile peppers - of your choice
- 6 cloves garlic
- apple cider vinegar
- Chop the tops off of the peppers, and toss them into your food processor along with the garlic. Add just enough vinegar to cover them by ½ to ⅔, then blend until smooth.
- Your hot sauce will keep for 2-3 weeks in an airtight container in the refrigerator.
- The amount of apple cider vinegar you will use is going to vary, depending on the size of your peppers. Use less vinegar for a thicker sauce, if that's your preference.
- This recipe multiplies easily. Feel free to double, triple, quadruple, etc, depending on how much hot sauce your family eats.