Half Hour Hot Sauce

Sun, Oct 16, 2016 2-minute read

Hot sauce

Fresh hot sauce is easy to make and is an enjoyable process, at least for me. All you need is some veggies and some vinegar. Here’s how I made my most recent batch.



A couple of habanero peppers, a half-dozen red chile peppers, an orange bell pepper, a beefsteak tomato, a yellow onion, a bulb of garlic, some kosher salt, vegetable oil, and white distilled vinegar

Separate the peppers and garlic

Peppers and garlic

I like to cook the peppers last so the garlic has time to really meld with the flavors of the onion and tomato. I sprinkle a hefty amount of kosher salt on the garlic at this point.

First stage of cooking

First stage of cooking

Glug some vegetable oil over the tomatoes and onions, and let them cook down until the onions are translucent. I like to cook this all up in a pan over my grill, so I don’t turn my kitchen into a big tear gas factory.

Then throw the garlic in

Garlic cooking

Let it cook for a bit, then throw in the peppers.

Drain the mixture with a slotted spoon

Spoonful of cooked mixture

We don’t want to transfer too much cooking oil into our final product, so allow each spoonful to drain some oil back into the pan.

Dump it in the blender

Blender full of mixture

Slosh in enough white vinegar to allow it to blend- adjust for desired consistency.

Pour it in a bottle and you’re finished

Plastic squeeze bottle of hot sauce

I like these plastic squeeze bottles- you can snip the very end to adjust the flow of the sauce. This sauce came out great– very flavorful with a spicy kick at the end.