Make banana pepper hot sauce with garlic, vinegar, and a splash of lime, ingredients that make the banana pepper flavor shine. Use mild or hot banana peppers, or add extra chilies for more heat. Ready in 30 minutes.
Got loads of banana peppers this year? Make hot sauce! This banana pepper hot sauce is bright, tangy, garlicky, and easy to make with simple ingredients that highlight the natural flavor of the banana peppers. We sauté banana peppers with garlic, then simmer them down with vinegar and a finish of fresh lime juice into a smooth, pourable sauce.
Use mild banana peppers for something gentle enough for the whole table, hot banana peppers for real kick, or toss in a jalapeño, serrano, or habanero to push the heat even further. You'll never look at banana peppers the same, my friends. You're going to love it.
Why You'll Love This Banana Pepper Hot Sauce
I get asked all the time what to do with a garden that's overflowing with banana peppers. Most people jump straight to pickling them, but this hot sauce is my answer for when you want something different. It's quick, it's easy, and because banana peppers themselves don't bring much heat on their own, you're fully in control of how spicy it gets. Sauté, simmer, blend, brighten with lime, done. No fermenting for weeks, no canning equipment required.
Ingredients for Banana Pepper Hot Sauce
The full ingredients list with measurements is in the printable recipe card at the bottom of the post.
- Banana Peppers. Use mild banana peppers for a gentle sauce, or hot banana peppers (sometimes labeled Hungarian wax-style) for respectable heat. You can also mix mild and hot together. Learn more about banana peppers here, including heat levels and how to use them.
- Garlic. Banana peppers and garlic are made for each other. I love lots of garlic.
- Olive Oil. For sautéing the peppers and garlic for an extra layer of flavor.
- White Vinegar. Brings the acidity and tang that makes this a proper hot sauce.
- Water. To thin sauce and adjust consistency.
- Sugar. Just a touch, to balance the acidity, not for sweetness. Optional, but I like it.
- Salt. To taste.
- Lime Juice. Stirred in fresh at the end for a bright, citrusy boost that balances the vinegar. You'll notice if it isn't there.
- Optional: Hotter Chilies. If you want more heat than banana peppers alone can offer, add a chopped jalapeño or serrano for moderate heat, or a habanero if you want to feel it.
How to Make Banana Pepper Hot Sauce
Sauté the Peppers. Heat the olive oil in a pan over medium heat. Add the banana peppers (and any optional hotter chilies) and cook 5-7 minutes, stirring often, until softened and lightly browned in spots.
Add the Garlic. Stir in the garlic and cook 30 seconds to 1 minute, until fragrant. Don't let it burn. You can add more garlic if you'd like. I love lots of garlic with this sauce.
Simmer. Add the vinegar, water, sugar, and salt. Bring to a simmer and cook 10 minutes to soften everything further and let the flavors meld. You can simmer longer if you'd like, but the sauce will thicken more. You can adjust for liquid later.
Blend. Let the mixture cool slightly, then transfer to a blender and blend until smooth. Stir in the fresh lime juice for a pop of bright citrus flavor.
Taste and Adjust. Taste and adjust for salt, vinegar, and lime. Add more water or vinegar if you'd like a thinner sauce. Strain through a fine mesh strainer if you prefer it smoother.
Bottle. Pour into hot sauce bottles or a jar. Cool completely before sealing, then refrigerate.
Boom! Done! Your banana pepper hot sauce is ready to serve. Easy enough to make, isn't it? I hope you love it! Dash it over everything!
Recipe Tips & Notes
- Adjusting the Heat. This is the fun part. Mild banana peppers alone will give you a tangy, garlicky sauce with almost no heat. Swap in hot banana peppers for a proper hot sauce kick. Or keep the base mild and add a jalapeño, serrano, or habanero for exactly as much heat as you want.
- The Lime Matters. Don't skip stirring in the lime juice at the end. It brightens the whole sauce and keeps the vinegar from dominating.
- Consistency. Add more water or vinegar, a splash at a time, for a thinner, more pourable sauce.
- Storage. Store in the refrigerator for up to 3-4 weeks.
What to Serve with Banana Pepper Hot Sauce
This sauce is excellent on tacos, eggs, grilled chicken, or a simple bowl of rice and beans. Drizzle it over pizza, stir it into mayo for a quick spicy spread, or use it anywhere you'd use a classic hot sauce.
Storage
Store your banana pepper hot sauce in a sealed bottle or jar in the refrigerator for up to 3-4 weeks. The vinegar helps preserve it, but since this is a fresh, uncanned sauce, the fridge is where it needs to live.
Give it a shake before each use, as some separation is normal.
Freezing. You can also freeze this hot sauce for longer storage. Pour it into an ice cube tray, freeze until solid, then transfer the cubes to a freezer bag. This makes it easy to thaw just what you need. It will keep in the freezer for up to 6 months.
Canning. I have not tested this recipe for shelf-stable canning, so I don't recommend processing it in a water bath for pantry storage. If you'd like to make a larger batch to keep on hand, stick with the refrigerator or freezer method above, or follow official USDA guidelines if you want to pursue canning on your own.
That's it, my friends. I hope you enjoy my recipe for banana pepper hot sauce. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!
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More Hot Sauce Recipes to Try
- Jalapeno Hot Sauce
- Cherry Pepper Hot Sauce
- Serrano Pepper Hot Sauce
- Habanero Hot Sauce
- Ghost Pepper Hot Sauce
- See all of my Hot Sauce Recipes
More Banana Pepper Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Ingredients
- 1 lb banana peppers stemmed and roughly chopped (mild or hot, or a mix)
- 1 tablespoon olive oil
- 4 cloves garlic chopped
- 1 cup white vinegar
- 1/4 cup water
- 1 teaspoon sugar optional
- Salt to taste
- 2 tablespoons lime juice
- Optional: 1 jalapeño, serrano, or habanero, chopped, for extra heat
Instructions
- Heat the olive oil in a pan over medium heat. Add the banana peppers (and optional hotter chili) and cook 5-7 minutes, stirring often, until softened and lightly browned.
- Add the garlic and cook 1/2-1 minute, until fragrant.
- Add the vinegar, water, sugar, and salt. Bring to a simmer and cook 10 minutes.
- Cool slightly, then transfer to a blender and blend until smooth. Stir in fresh lime juice.
- Taste and adjust for salt, vinegar, and lime. Add more water or vinegar for a thinner sauce. Strain if desired.
- Pour into bottles or a jar. Cool completely before sealing, then refrigerate.
Notes
Nutrition Information
Frequently Asked Questions
Can I use only mild banana peppers?
Yes. The sauce will be very tangy and garlicky with little to no heat, more of a flavor sauce than a spicy one. Add a hotter chili if you want more kick.
Do I have to add lime juice?
It's not required, but I highly recommend it. It brightens the sauce and rounds out the vinegar's sharpness.
How long does it last?
Stored in the refrigerator in a sealed bottle or jar, it will keep for 3-4 weeks.
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