Every time I make a batch of raw hot sauce, I wonder why I ever buy pre-made hot sauce.
We ran out of hot sauce, you guys! In my house, that almost means that I can’t cook. Even if I don’t use hot sauce in a recipe, I put hot sauce on basically everything. Sriracha sauce is, of course, my favorite, but when I hit the store there were two sorts of Sriracha available: one that had fish paste in it (GROSS!) and one that cost $8 for a tiny bottle (YIKES!).
Forget that! I headed back to the produce section, picked up a couple of ingredients, and went home to make my own hot sauce instead.
Here are the things I love about making hot sauce from scratch:
- It’s cheap.
- It’s fast.
- You control what goes into it.
This hot sauce doesn’t taste anything like Sriracha, but what it does taste like is freaking delicious! Serrano peppers have a nice, almost smoky spice, and the shallots give this sauce a mild sort-of-oniony-sort-of-garlicky flavor. Because this sauce is raw, it’s on the hot side, so use with caution! If you don’t like things as hot, you can add more sugar.
Raw Serrano and Shallot Hot Sauce
- 1/3 cup Serrano peppers, stemmed and cut into big pieces
- 1 medium shallot
- 1-2 tablespoons brown sugar
- apple cider vinegar
- Put all of the ingredients into your blender, adding the vinegar last. You want the vinegar to cover the veggies about 2/3 of the way, like this:
- Blend it up until there are no chunks left, use a funnel to transfer into a bottle with a pour top – I used an old salad dressing bottle, as you can probably tell in the photo at the top – and put a label with a date on it. Your hot sauce should last 3-4 weeks in the fridge.