Hot Pepper Sauce

"This is a great way to use home grown jalapenos instead of buying those little bottles of hot pepper sauce sold in the grocery. This takes 3 months to age. Recipe souce: Mastering Barbecue"
photo by Rita1652 photo by Rita1652
photo by Rita1652
photo by Rita1652 photo by Rita1652
Ready In:
3 cups




  • ***Caution - you must wear food-safe gloves when preparing this***.
  • Wearing gloves, seed and chop the chile peppers.
  • Simmer vinegar, salt and peppers in a large saucepan over medium heat for 10 minutes. ***BE CAREFUL NOT TO BREATHE THE FUMES***.
  • Let cool and then process in a blender until smooth.
  • Store in a glass bottle and age for at least 3 months.
  • Strain sauce into small bottles for gifts or for home use.

Questions & Replies

  1. Do I need to refrigerate for three months?
  2. Has anyone canned this?


  1. This was great and easy to do. Be sure to use the gloves. I used both red and green Jelopenos. I also had sever cayanee peppers in the garden and used some of those. Cant wait for 3 months to come. I took a little taste and it was good and hot. Thanks
  2. Ok I`m not waiting 3 months for this! I made it by putting the peppers (Used garden grown red thai)seed and all in the blender with the salt and 1 tablespoon sugar along with the vinegar. Blended then heat stove top for 10 minutes and jarred. I made 1/2 the recipe and got 2 jars! I used it in a couple Mexican recipes and it gave it a nice kick! The rest I will try to save in 3 months I`ll strain and see what the results are then. If I have any left!;) — Sorry I so forgot to come back till now to post the stars. Hotttttttt!
  3. ok.. I made just a couple of changes or better said additions. I added about 8 cloves of garlic and 3 bay leaves. I also reduced the vinigar to 1/2. I put it directly into the jars and then starilized them for keeping. The sause is really good and just the right amount of heat. I usually add one or two teaspoons at the begining of frying or stewing or BBQ Really good
  4. Just made this, now I have to wait for 3 months? YIKES! I already just ate some off the spoon!! YUM! I would not recommend doing this if you are sensitive to hot spice, (eating right after you make it) but for me, this was heaven. I can hardly wait for the time to take off the lid and enjoy for good! Terrific recipe, used fresh jalapenos (had quite a kick!) from the garden. Thanks for an easy and great recipe!
  5. just made it today so well see how it goes with the aging but it tastle good. You could use it like that on other things. Plus used an immmersion blender much easier thanks


<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>
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