• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • About
  • Cookbooks
  • Shop

Chili Pepper Madness logo

  • Recipe Index
  • RECIPES BY TYPE
    • BBQ/Grilled
    • Burgers
    • Chicken Wings
    • Chili
    • Curry
    • Dehydrator
    • Game Day
    • Hot Sauces
    • Jalapeno Poppers
    • Marinades
    • Pickling
    • Preserving
    • Quick and Easy
    • Salsas
    • Sauces
    • Seasonings
    • Stuffed Peppers
    • Tacos
  • COOKING TIPS
  • Pepper Info
    • Chili Pepper Types
    • The Scoville Scale
    • Hottest Peppers in the World
    • Growing Chili Peppers
    • Preserving
    • Health Benefits
    • Frequently Asked Questions
    • Buy Plants & Seeds
menu icon
go to homepage
search icon
Homepage link
  • Recipe Index
  • All Recipes
  • Pepper Info
  • Chili Pepper Types
  • The Scoville Scale
  • Growing Chili Peppers
  • Preserving
  • Chili Pepper Health Benefits
  • Frequently Asked Questions
  • Cooking Tips
  • Cookbooks
  • Shop
  • About Us
×

Home » Recipes » Homemade Cayenne Pepper Sauce

Homemade Cayenne Pepper Sauce

by Mike Hultquist · Sep 28, 2018 · 214 Comments

Jump to Recipe

A recipe to make your own homemade cayenne pepper sauce in your own kitchen, with store bought or garden grown cayenne peppers, garlic, vinegar and salt. It's super easy and super flavorful.

Homemade Cayenne Pepper Sauce - Recipe

Make Your Own Cayenne Hot Sauce

Cayenne pepper sauce is by far one of the most popular hot sauce varieties in the U.S. You'll see it packed into specialty hot sauce bottles all over the place, and there are some pretty famous cayenne pepper sauce products out there.

Perhaps you've heard of some of them - Frank's RedHot? Original Louisiana Hot Sauce? Crystal?

Yeah, some big names out there making some pretty awesome cayenne sauces. I love them all.

The thing is, when your garden is EXPLODING with several cayenne pepper type varieties, you really gotta make some yourself, because if there's anything better than hot sauce, my friends, it is Homemade Hot Sauce!

YES!

So yeah, we're talking Homemade Cayenne Pepper Sauce and it's fabulous.

Homemade Cayenne Pepper Sauce - Made with lots of home grown garden cayenne peppers

BOOM!

I'm making this particular sauce purely with cayenne peppers, though I'm adding in some garlic for a bit of extra flavor. I flat out LOVE garlic in sauces.

Brings it over the edge for sure.

About the Cayenne Peppers

You may have heard of cayenne chili peppers, but there are also a number of cayenne types out there, so you don't have to limit yourself to what you find in the stores.

Check these babies out, picked straight from my garden.

A handful of Cayenne Peppers

Don't get me wrong. Store bought cayenne peppers are outstanding for this sauce, but I've made with this other cayenne types that I grew in my own garden, like the ones above, including:

  • Dagger Pod Chili Peppers
  • Carolina Cayenne Peppers
  • Cayenne Buist's Peppers

Yes, I've even made this Cayenne Buist's, which are yellow pods, and the hot sauce came out great. It's a super simple base recipe, but that's the great thing about it.

You're free to play around with it and include other ingredients to your preference.

So let's talk about how to make cayenne pepper hot sauce, shall we?

Cayenne Hot Sauce Ingredients

  • Cayenne Peppers.
  • Garlic.
  • Vinegar. I'm using white wine vinegar, though others will work.
  • Salt.

How to Make Cayenne Pepper Sauce - The Recipe Method

First, gather up your cayenne peppers. Clean and dry them.

Chop up the cayenne peppers along with garlic cloves and add them to a pot with white wine vinegar and a bit of salt.

Bring the mix to a boil, then reduce the heat to low and simmer everything for 20 minutes. The peppers and garlic will be nicely softened.

Cool the mixture slightly, then transfer it to a food processor or blender. Process it until the sauce is nice and smooth.

Strain the sauce through a fine sieve if you'd like a smoother sauce, or pour it into bottles as-is for a thicker sauce.

Done! Simple enough, right?

Recipe Notes and Information on Yields

My included recipe yields 5 ounces of strained sauce, which is the size of a typical hot sauce bottle. To make enough strained cayenne pepper sauce to fill a 5 ounce bottle, you'll need to start with 10 ounces of cayenne peppers, 6 garlic cloves, and 1/2 cup of vinegar. Plus some salt.

This is approximate, but should get you quite close. And note again that this is STRAINED. Unstrained, the above measurements will yield you about 1-1/3 cups of cayenne pepper sauce.

Straining definitely thins out the sauce, though you can also thin it and/or stretch the sauce out by adding more vinegar or water, or perhaps another liquid, such as lime juice or beer. Consider the flavor possibilities.

Just be sure to weigh out your peppers first based on how much you're looking to make.

Fermented vs. Non-Fermented Cayenne Pepper Sauce

As you'll see, this is a fresh pepper hot sauce, meaning I did not ferment it. I have no preference over fermented or non-fermented hot sauces, as either has their advantages, though fermenting your peppers first does mellow them out considerably.

If you're interested in fermenting, check out my post on How to Ferment Chili Peppers, and simply incorporate them into the recipe below.

Learn More About Hot Sauce Making

How to Make Hot Sauce - The Ultimate Guide
How to Make Hot Sauce - The Ultimate Guide
  • How to Make Hot Sauce - the Ultimate Guide
  • Homemade Louisiana Style Hot Sauce

That's it, my friends! I hope you enjoy the hot sauce! Go cayenne!

Safety Advice

When working with very hot chili peppers peppers, including superhot chili peppers, it is important to wear gloves when handling the peppers both in raw and dried forms.

The oils can get on your skin and cause burning sensations.

Need help? How to Stop the Chili Pepper Burn On Your Skin.

Roasted Red Jalapeno Pepper Hot Sauce - Bottled and reaRoasted Red Jalapeno Pepper Hot Sauce - Bottled and ready to enjoy.dy to enjoy.

Frequently Asked Hot Sauce Questions

Here are answers to some of the most common questions I get on other sauces:

How long will this sauce keep?

It should keep a few months easily in the fridge, or even longer. It's all about the acidity. To be technical, target level ph for shelf stable foods is below 4.6 ph, but should probably be lower for home cooks, around 4.0 or so, to account for errors. If you're concerned, add more vinegar to lower the ph. Sauces made with fermented chili peppers will last even longer.

The best ph meters that I recommend are from Thermoworks. Get yourself a ph meter from Thermoworks today. I am a happy affiliate.

Where'd you get that sauce bottle?

I find them locally sometimes, but I also order through Amazon. Here is a link to some bottles I like (affiliate link, my friends!): Swing Top Glass Bottles, 8.5 Ounce - Set of 4. If you like the smaller bottles that most hot sauce makers use, here's another link: Hot Sauce Bottles, 5 Oz - 24 Pack.

Can I process this hot sauce for longer storage?

Absolutely. Just be sure to use proper canning/jarring safety procedures.

What should I do with hot sauce?

Aside from drizzling it over anything you please, here's a post I did about How to Cook with Hot Sauce. As if you need even MORE reasons to eat hot sauce. I hope you find it helpful!

Try Some of My Other Popular Hot Sauce Recipes

  • Homemade Sriracha (both fermented and non-fermented varieties)
  • Roasted Red Jalapeno Hot Sauce
  • Fermented Aji-Garlic Hot Sauce
  • Devil's Tongue Hot Sauce
  • Honey Roasted Hot Pepper Hot Sauce
  • Spicy Serrano Hot Sauce
  • Ti-Malice – Hatian Creole Hot Sauce
  • Ghost Pepper Hot Sauce
  • Superhot Hot Sauce (The Hottest Damn Hot Sauce I Ever Made)
  • Homemade Tabasco Sauce
  • How to Make Hot Sauce from Chili Powders

Also see: Cayenne Pepper Benefits.

Homemade Cayenne Pepper Sauce - Ready to Eat

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.

Homemade Cayenne Pepper Sauce - Made with lots of home grown garden cayenne peppers
Print

Homemade Cayenne Pepper Sauce Recipe

A recipe to make your own homemade cayenne pepper sauce in your own kitchen, with store bought or garden grown cayenne peppers, garlic, vinegar and salt. It's super easy and super flavorful.
Save Recipe Saved!
Course: Main Course, Salsa
Cuisine: American
Keyword: cayenne, condiment, hot sauce, spicy
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Calories: 32kcal
Author: Mike Hultquist
Servings: 30 teaspoons
Tap or hover to scale
4.88 from 65 votes
Leave a Review

Ingredients

  • 10 ounces cayenne chili peppers
  • 5-6 cloves garlic
  • 1/2 cup white wine vinegar (or more, as desired - use 1 cup for a thinner sauce)
  • 1 teaspoon salt + more to taste

Instructions

  • Chop up the cayenne peppers along with garlic cloves and add them to a pot with the vinegar and 1 teaspoon salt.
  • Bring the mix to a boil, then reduce the heat to low and simmer everything for 20 minutes.
  • Cool the mixture slightly, then transfer it to a food processor or blender. Process it until the sauce is nice and smooth. Adjust to taste with more salt if desired
  • Strain the sauce through a fine sieve if you'd like a smoother sauce, or pour it into bottles as-is for a thicker sauce.

Notes

Heat Factor: Medium. Cayennes have a fairly decent level of heat.
See the recipe discussion for notes about straining and how it affects the amount of finished hot sauce.
A Note on the Sauce Thickness: Straining definitely thins out the sauce, though you can also thin it and/or stretch the sauce out by adding more vinegar (1 cup or more) or water to your preference, or perhaps another liquid, such as lime juice, stock or beer. Consider the flavor possibilities.

Nutrition Information

Calories: 32kcal   Carbohydrates: 6g   Protein: 1g   Sodium: 164mg   Potassium: 180mg   Fiber: 2g   Sugar: 3g   Vitamin A: 2505IU   Vitamin C: 3.1mg   Calcium: 5mg   Iron: 0.6mg
Homemade Cayenne Pepper Sauce - Made with lots of home grown garden cayenne peppers
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Joel Carlson says

    February 26, 2023 at 8:01 pm

    5 stars
    For such a simple recipe, this is awesome...super tasty and hot, but not so hot that it obliterates the garlic and white wine vinegar. It is also easily used as a foundation for other sauces like my Jalapeno/Anaheim pepper sauce with lime and coriander, or a super tasty habanero sauce.

    Reply
    • Mike Hultquist says

      February 26, 2023 at 10:31 pm

      Thanks, Joel. Yes, it's perfect as a starter sauce, great on its own, but very easy to customize.

      Reply
  2. Brian says

    November 05, 2022 at 4:36 am

    5 stars
    I added some Serrano, baby Jalapeno's and a few baby banana and cherry peppers as well as some whole black peppercorns. Looks and smells delicious!

    Reply
  3. Jessica says

    October 30, 2022 at 6:33 pm

    5 stars
    I used this recipe as a base, I added bell pepper and carrot to the mix. I ended up using 1 cup of vinegar and 1/2 cup of water while cooking and added another 1/4 of water to thin it out while blending. I wasn’t able to actually measure how many peppers I had because my scale was dead. The hot sauce turned out delicious and I can’t wait to try it on something.

    Reply
    • Mike Hultquist says

      October 31, 2022 at 6:22 am

      Sounds perfect to me, Jessica!

      Reply
  4. Brett says

    October 30, 2022 at 9:17 am

    5 stars
    I happily discovered a cayenne pepper blend mash in my cabinet that has been fermenting since the fall of 2019 that I had forgotten about. I used this well mellowed mash to make my own version of Texas Pete's hot sauce. The result was amazing! The aged flavor of the peppers turned this sauce into something fantastic!

    I think I'll grow some more cayenne's next year!

    Thank you for teaching me how to ferment my peppers and posting such excellent recipes.

    Reply
    • Mike Hultquist says

      October 30, 2022 at 10:16 am

      Thanks, Brett! Thanks quite a long ferment! Awesome!

      Reply
  5. Ivonne says

    October 29, 2022 at 9:51 am

    Do you leave the seeds in the sauce?

    Reply
    • Mike Hultquist says

      October 29, 2022 at 11:17 am

      You can if you'd like. They're edible. Some people don't like them floating around in their sauce.

      Reply
  6. Amy says

    October 17, 2022 at 9:40 am

    Would any vinegar work ? I have white ( not white wine )red wine or Apple cider vinegars ? Thank You
    Amy

    Reply
    • Mike Hultquist says

      October 17, 2022 at 10:48 am

      Yes, Amy, either of those will work as well. Enjoy!

      Reply
  7. Joe says

    October 14, 2022 at 2:02 pm

    5 stars
    well i mixed my peppers..long red cayenne pepper with yellow hot banana peppers and added the juice from one lemon..with 16 ounces of chopped pepper 2 tsp af salt and 2 cups vinegar ..it turned out fantastic i thankyou so much.

    Reply
    • Mike Hultquist says

      October 14, 2022 at 2:25 pm

      Wonderful! Thanks for sharing, Joe!

      Reply
  8. mike says

    October 10, 2022 at 6:33 pm

    5 stars
    Great recipe, i made it but the Cayenne was too hot for me so i made another batch with Hungarian wax peppers . a triple batch actually and added a couple tomatoes to get the weight and also added 1/4 cup of sugar and 1/2 can of beer and simmered longer to reduce the liquid .

    Damn I love it , i'm gonna make more !

    Thank you

    Reply
    • Mike H. says

      October 11, 2022 at 6:20 am

      You are very welcome, Mike!

      Reply
  9. Mari says

    October 04, 2022 at 10:33 am

    Hello Mike,

    Thank you for all of your delicious recipes. I had a small pepper crop this year and am trying to make the best of it. Combined I have 13 oz of Tabasco and Cayenne peppers left, and about the same of Hungarian Wax Peppers. What recipes would you make? I already have a quart of peppers fermenting but could do more as a base.

    Thank you!

    Reply
    • Mike Hultquist says

      October 14, 2022 at 6:00 am

      Mari, those are perfect for sauce making (you can combine them), or really any of the recipes on this site. You might consider some jam, or a nice chili oil, or making some chili paste that you can freeze.

      Reply
      • Mari says

        October 18, 2022 at 9:59 am

        Thanks, Mike!

        Reply
  10. Todd says

    September 28, 2022 at 2:12 pm

    Hi, Mike. I've made many of your recipes and have loved them all. I've got a bumper crop of cayennes, and this recipe looks perfect. But I think I'll be making several pints of it (too much to use in a short time).

    Have you ever processed this sauce with a canner to preserve it? I've used my water canner on 5-oz bottles of your Caribbean Sweet Chili Sauce, with good results, but that's got some sugar in it. Wasn't sure how something with no sugar would do in the canner.

    Thanks!

    Reply
    • Mike H. says

      September 28, 2022 at 7:12 pm

      Hey Todd, the canner will work, too. In fact, some of the readers reported using it and getting some good results. Definitely give it a try!

      Reply
  11. Kristin says

    September 21, 2022 at 6:40 am

    When chopping, do you leave the seeds in?

    Reply
    • Mike Hultquist says

      September 21, 2022 at 6:56 am

      I usually do, Kristin, but you can remove them if you'd like. Some people find them bitter and don't like the texture. Also, most of the heat is in the innards, which is often removed when scraping out the seeds. FYI.

      Reply
  12. Kathy says

    September 11, 2022 at 12:07 pm

    5 stars
    I made this recipe and it’s fantastic! Very easy to make! Thank you for sharing this recipe. I will make this every year!

    Reply
    • Mike Hultquist says

      September 11, 2022 at 12:08 pm

      Awesome! Thanks, Kathy!

      Reply
  13. Lorna says

    September 10, 2022 at 11:33 am

    5 stars
    I stained the sauce, but it seems a shame to discard what remains. Can I use what remains?

    Thanks,
    Lorna

    Reply
    • Mike Hultquist says

      September 10, 2022 at 11:39 am

      Lorna, I either dehydrate it to use as seasoning, or freeze it and use later to add to soups, stews, or other sauces. Enjoy!

      Reply
  14. Morg says

    September 08, 2022 at 12:19 pm

    5 stars
    Great recipe!!! Husband loved it when I tried it just to see how it turned out. About to make more!
    Oh and my dad named it “Fire Dragon” lol

    Reply
    • Mike Hultquist says

      September 08, 2022 at 12:37 pm

      Nice!!! Glad you enjoyed it!

      Reply
      • Anna says

        October 04, 2022 at 5:45 am

        4 stars
        Hi Mike
        I have just followed your recipe, but after blending it, it is a paste rather than a sauce. I don’t know why. Should I add water or vinegar?
        Thank you.

        Reply
        • Mike Hultquist says

          October 13, 2022 at 11:59 am

          Anna, sometimes the liquid can boil away too much, but you can just add in a bit more vinegar or water to the mixture to thin it out. Add 1/4 to 1/2 cup, to your preference.

          Reply
  15. Louise says

    August 25, 2022 at 2:55 pm

    I’m dying to make this with my home grown cayennes! Question… when I chop up the peppers should I de-seed them before cooking with the garlic etc? Thanks!

    Reply
    • Mike Hultquist says

      August 26, 2022 at 9:20 am

      You don't have to remove seeds/innards if you want, but some people find the seeds a bit bitter, and most of the heat resides in the pithy innards. FYI.

      Reply
  16. Jen says

    August 15, 2022 at 2:57 pm

    5 stars
    Welp, the garden is coming in, and I happened to have some very pretty cayennes. I did a variation on this theme in my new Vitamixer! Cayennes are the star…added in some roasted red peppers from the grill, red serranos along with red jalapeños for extra heat. Does not disappoint! It has the sort of heat that stays with you and makes you want more. (which we all do) Next up...the habs. 🙂

    I love your site Mike and have learned a lot thanks to you. Keep on keepin’ it spicy!

    Reply
    • Mike Hultquist says

      August 15, 2022 at 3:02 pm

      Awesome! I love the additions, Jen. Very happy to be helpful! Keep on crankin'!!!

      Reply
  17. Isabella says

    August 15, 2022 at 3:49 am

    How long will this last in the fridge? Can you freeze this as well?

    Reply
    • Mike Hultquist says

      August 15, 2022 at 5:33 am

      This should last a few months or longer in the fridge. You can add more vinegar if you have concerns. Yep, you can freeze this hot sauce. Enjoy.

      Reply
  18. Lorraine says

    August 12, 2022 at 12:11 pm

    Love your website!

    Reply
    • Mike Hultquist says

      August 12, 2022 at 12:51 pm

      Thanks, Lorraine!

      Reply
  19. Chris Orange says

    July 31, 2022 at 1:51 pm

    5 stars
    Ooooh, this sounds so easy. Can I swap the chillies out for others such as Habenetos, jalapeños or even Nagas?

    Reply
    • Mike Hultquist says

      July 31, 2022 at 4:39 pm

      You surely can, Chris! Enjoy!

      Reply
  20. Suzanne - the Crazy Plant Lady says

    July 28, 2022 at 3:24 pm

    5 stars
    Thank you so much for this recipe! We had lots of cayenne last year (I do my own crushed red pepper) so I turned the extra into sauce. My hubby named it "B---- Be Trying to Kill Me Hot Sauce". He put it on everything and we just ran out so he's beside himself. Can't wait until August when the peppers are ready!

    Reply
    • Mike Hultquist says

      July 28, 2022 at 3:38 pm

      Haha! I love it, Suzanne. Great name for the sauce. You should market it! LOL.

      Reply
  21. Nick Brown says

    May 01, 2022 at 9:57 am

    4 stars
    My first attempt at making chilli sauce and I was surprised at how simple/easy it was to make. I'm delighted with the results and already looking to making again and experimenting a little with different chillies etc.
    Thanks

    Reply
  22. Larry says

    February 07, 2022 at 6:57 pm

    How many ounces of dried peppers should be used for these recipes?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      February 08, 2022 at 7:00 am

      Larry, dried pods are typically 1/4 the weight of fresh pods. FYI. Also, see my post on How to Make Hot Sauce from Dried Pods: https://www.chilipeppermadness.com/recipes/how-to-make-hot-sauce-from-dried-peppers/. Have a good one!

      Reply
  23. Scott says

    November 10, 2021 at 1:10 pm

    4 stars
    1/2 cup of vinegar isn't enough to cover the peppers in the pot. Are you sure thats enough? Only the bottom layer of peppers are in the vinegar

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      November 10, 2021 at 1:15 pm

      Scott, yes, it is enough vinegar, though you can add more if you'd like to, as mentioned directly in the recipe. You don't need to totally cover the peppers, as they will break down into the vinegar to mostly cover anyway. I've made it many times this way, but again, you can easily add in more vinegar if you'd like. Just note that it will affect flavor. Let me know how it turns out for you. Perhaps well enough to adjust your rating to 5 stars. Haha, enjoy!

      Reply
    • Penny says

      July 31, 2022 at 12:08 pm

      I doubled the amount of peppers, garlic and salt. Then poured in a 12.7oz bottle of White Wine Vinegar. This was more vinegar than the recipe called for but covered the ingredients in the pot enough for a good boil and simmer. Sauce was very good. Spicy and not too vinegary tasting!
      Penny The Cajun Girl from South Louisiana!

      Reply
      • Mike Hultquist says

        July 31, 2022 at 4:39 pm

        Thanks, Penny!

        Reply
  24. Rysta McNeely says

    November 07, 2021 at 7:21 pm

    Hello! How long is this shelf stable, or is it? I've been doing some canning, (only safe tested recipes) and I'm curious about the safety, as in shelf stable.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      November 08, 2021 at 9:08 am

      Rysta, you can preserve this in a water bath to make it shelf stable, but check the pH first. It should be 3.5 or lower for home keeping.

      Reply
  25. Erik says

    November 06, 2021 at 9:24 pm

    5 stars
    Mike, this recipe was great! I used Thai chili peppers from our garden that were partially dried, so it came out in a more concentrated form, but the flavor is terrific and a really good amount of heat. Looking forward to more experimenting

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      November 07, 2021 at 10:38 am

      Thanks, Erik! I appreciate it!

      Reply
  26. Mithila says

    September 26, 2021 at 2:22 pm

    First time trying to make hot sauce, happy I came across this simple recipe. I am just wondering how long can I leave this sauce on the counter or do I need to put it in the fridge to last longer? I used scotch bonnet peppers and it turned out excellent .

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 26, 2021 at 2:59 pm

      Thanks, Mithila. With enough vinegar or acid, it can last quite a while out of the fridge, but longer refrigerated. Shoot for a pH of 3.5 or lower for longer keeping. I didn't measure this particular sauce, but you can always add in more vinegar as needed. Glad you're enjoying it!

      Reply
  27. Chris says

    September 16, 2021 at 9:32 am

    5 stars
    Mike. Chris from the UK. Until last year the only thing had ever grown was my facial hair! Then I got an allotment just prior to the first lockdown and have now put up an old greenhouse. Now I've grown jalapenos and cayenne chillies in it. I tried this recipe two days ago. I was a few grams short on cayennes so I had about 250g (approx 285g in the recipe). I removed the seeds. Used puree cheating garlic, and grab of sea sat and 3/4 a cup of white wine vinegar. I added water as it simmered for my consistency. Chucked it in the blender, and again slowly added water as required. Sieved the mixture. It is lovely. The deep orange/red colour is eye catching and packs a nice kick without masking the flavour. It made about the equivalent of a bottle and a half of the small franks sauce bottles. I got a small stopper bottle from Dunhelm for about £4. It pours nicely but is ideally a bit thicker than Franks. It is now in the fridge. I am quite a decent cook in my own kitchen and in my experience the simplest recipes are often the best. This sauce recipe fits that criteria perfectly. Thanks again. Chris.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 16, 2021 at 10:26 am

      Excellent. Super glad to hear this, Chris. Happy to be helpful! Enjoy.

      Reply
  28. Sheadoobie says

    September 15, 2021 at 1:35 pm

    4 stars
    Love this recipe. So simple. Went straight cayennes and it’s a mild heat. Going to kick it up a notch with some Thai firecrackers mixed in next batch.
    Thanks

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 15, 2021 at 2:36 pm

      Thanks. Yes, very simple, very easy to adjust with other peppers and other ingredients, as mentioned in the post. Consider it a great base recipe. Thai will be GREAT here.

      Reply
  29. Boris Ukhov says

    September 09, 2021 at 11:15 am

    Man, it’s awesome. I did a small amount - just to try - it’s fantastic.
    I also strained it so from the amount you list in the recipe I got 200 gr of sauce. Still thick a bit - I just wonder - if I add more vinegar at the cooking beginning - will it affect taste or hotness?
    Will cook more but the case is that I want to try most of your recipes though some of them not too applicable in Russia.
    Thanks Mike

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 09, 2021 at 12:21 pm

      Thank you, Boris. Glad you enjoyed it. Yes, you can add vinegar to thin out the sauce. It will make the flavor more tart and acidic, but definitely delicious. I love it with extra vinegar.

      Reply
  30. Tina says

    September 07, 2021 at 10:56 am

    Hi. How many chili peppers are about 10oz?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 07, 2021 at 11:59 am

      Tina, it really varies from pepper to pepper, but for cayenne, about 30 or so by my estimation. Could be more or less, so be sure to weigh. You can also easily use less by weight and add more vinegar for a thinner sauce. This recipe is very easy to customize.

      Reply
  31. Allison L Avery says

    September 02, 2021 at 11:40 am

    I have whole home grown cayennes in the freezer - can I use these to make the sauce? Or should I wait for all of my current crop to ripen fully?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 02, 2021 at 1:04 pm

      Absolutely, Allison. Just thaw them out and use per the recipe. Enjoy!

      Reply
  32. Mike Verdolini says

    August 30, 2021 at 7:02 pm

    4 stars
    I used Thai peppers primarily. But added some habaneros and serranos. It came out a bit thick to strain through a sieve so I added a little water and apple cider vinegar.
    I canned it in 4 oz ball jars. The tastes was awesome!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 31, 2021 at 5:26 am

      5 stars
      Glad you enjoyed it, Mike. Yes, very easy to adjust the thickness with a bit of water and vinegar.

      Reply
  33. Chris Zindorf says

    August 30, 2021 at 12:21 pm

    Love it! Used my Nutri-Bullet to puree it. I'll be making a bigger batch, next time. Thanks!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 30, 2021 at 12:41 pm

      Awesome!!

      Reply
  34. Holly says

    August 12, 2021 at 8:08 am

    5 stars
    Will I loose any heat if I bag and freeze some of the sauce? I just cant use up all the sauce in 3-4 weeks! So, I need to preserve longer and I dont want to can the sauce... Thanks!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 12, 2021 at 8:30 am

      Holly, you won't lose heat, but the sauce will mellow over time. You really don't need to freeze it, as there is plenty of vinegar for it to keep for many months. You can refrigerate it. Freezing is not a big deal, though, and you certainly can do it without losing heat or flavor. Let me know how it goes.

      Reply
  35. Robert Piper says

    August 04, 2021 at 7:22 pm

    5 stars
    Awesome recipe, Made this with Cayenne peppers from the garden and used white vinegar soaked for 1yr in Cayenne's . I use a Vitamix blender to emulsify it all, so I tripled the vinegar and it is still pretty thick. Next batch I am gonna add a few Habaneros from the garden

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 05, 2021 at 5:26 am

      Nice! Glad you enjoyed it!

      Reply
  36. Margarita says

    July 16, 2021 at 9:29 pm

    Can i water bath this recipe? If so, how long?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      July 17, 2021 at 1:27 pm

      Margarita, yes, usually 10-15 minutes is sufficient, depending on your elevation.

      Reply
  37. Chris Hill says

    May 14, 2021 at 11:06 pm

    5 stars
    Hi from Australia Mike. I made the Cayenne sauce from my home grown chilli bush and it is awesome. Thanks for your recipes.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      May 15, 2021 at 6:34 am

      Excellent, Chris! I love to hear it!

      Reply
  38. Andy Tourist says

    March 26, 2021 at 11:31 am

    5 stars
    Made this with fresh cayennes from my plants. Like others mine ended up thick, more like a relish, and barely any liquid came through trying to strain it. That said I'm more than happy with the end result, going into it I was slightly worried that all the 'pulp' would go to waste but not so. Thanks for this recipe!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      March 29, 2021 at 8:25 am

      Thanks, Andy. You can add in more liquid if you'd like, and be sure to really puree it with a good food processor to get more out of it. Glad you are enjoying it.

      Reply
  39. Michelle says

    January 23, 2021 at 1:49 am

    4 stars
    Can you use normal chillies for your recipe? Thanks

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      January 23, 2021 at 9:17 am

      Michelle, do you mean OTHER chilies? If so, absolutely, you can use any peppers for this recipe.

      Reply
  40. Mel says

    November 23, 2020 at 6:55 am

    5 stars
    I have grown cayenne for the first time this year, I have got hundreds ! I have given some away, froze some and have 3 Ristras drying out in the kitchen. Stumbled on your recipe and I thought YUP!..On the "To do list" now..Thanks Mike.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      November 24, 2020 at 7:46 am

      I hope you enjoy it Mel.

      Reply
  41. Trina O. says

    November 21, 2020 at 10:27 pm

    Hi Mike,

    Thanks for sharing this with us.

    I am an avid wing and wing sauce hobbyist and a couple of years ago wanted to get away from the big brand name red pepper sauce, such as Franks, and improve my craft by making my own. It's one thing I find extremely fun to continue to improve on and put smiles on my friend's and family's faces.

    The problem I am running into is sourcing raw or dried cayenne peppers. I live in Colorado so growing them is practically impossible and I spent months and months looking for sources to ship here and came up empty handed. I know there are areas, especially in the south that can grow them, but find they are personal gardeners or farmers markets that won't ship out here.

    Do you have any sources or suggestions on how to access purchasing cayenne peppers? If so, I would love to try out your recipe and add it to my wing arsenal 🙂

    Thanks,
    Trina O.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      November 28, 2020 at 11:35 am

      Hi, Trina. Thanks. So, I sometimes find them in grocery stores, but not very often. Honestly, look at Amazon. You'll find some good resources for dried pods. I get a lot that way. There are some great brands out there, too. I hope this helps! Try lots of different ones!

      Reply
    • Kimberli says

      October 11, 2022 at 8:48 pm

      5 stars
      I'm in zone 5a and grow Chiles every year - from early jalapeno to habanero. unless you're someplace high elevation that doesn't get long enough days above 40-50° at night, you could be able to grow cayenne in containers quite easily!

      Reply
      • Mike H. says

        October 12, 2022 at 3:11 pm

        Awesome, thanks for the comment!

        Reply
  42. DJ says

    November 17, 2020 at 7:21 pm

    Can you use distilled vinegar instead of white wine? Sorry didn’t see the question asked already

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      November 18, 2020 at 8:11 am

      Yes, you can, DJ. Enjoy!!

      Reply
  43. Jerry Palmer says

    November 07, 2020 at 5:24 pm

    5 stars
    This stuff is amazing! Made a double batch last night using mainly cayenne peppers and also some hot cherry peppers. Killer! After straining/pressing out the liquid I decided to make a second run. For that I just added a bunch more vinegar and some water to the pulp, heated briefly and strained again. Slightly thinner, but basically the same heat and overall flavor. I'm drying the resulting pulp in my dehydrator as we speak, and holy smokes am I glad it's out in my garage! LOL

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      November 08, 2020 at 8:41 am

      Excellent! Thanks, Jerry!

      Reply
  44. Edith Johnson says

    November 06, 2020 at 11:53 pm

    You mentioned your sauces can be made with dehydrated peppers. I dehydrated a bunch of cayenne peppers. How do I convert the measurements? 10 oz fresh to how many dehydrated ?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      November 07, 2020 at 7:24 am

      Edith, the weight is about 1/4 of fresh, so 1 pound of fresh pods will equal 4 ounces dried.

      Reply
  45. Tonia Brown says

    November 05, 2020 at 9:05 am

    I don't have a kitchen scale. Would 2 cups be good approximation of 10 oz of peppers?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      November 05, 2020 at 11:49 am

      Tonia, yes, that would be a good start for you. Let me know how it turns out.

      Reply
  46. Sandy Meyer says

    October 15, 2020 at 11:44 am

    5 stars
    When I put this in the blender, I could not get it as smooth as I wanted however I did not want to strain it and lose half the volume. So I put it in jars and calledit hot pepper relish. It was a big hit with EVERYONE including my kids who hate hot spicy flavors. And it is KILLER on burgers! Just wanted to post this in case anyone else ends up in the same situation. This recipe is gold even if it doesn't turn out how it was supposed to. Thank you for sharing it!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 16, 2020 at 8:29 am

      Thanks, Sandy. Great idea. You could always add in more liquid to get it more saucy.

      Reply
  47. Timothy Morella says

    October 13, 2020 at 6:51 pm

    So, just curious - when I push the liquid through the sieve to separate it, I'm left with a paste of pulverized seeds and skin. Or ... in other words ... Heaven! Has anyone used that for anything?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 14, 2020 at 5:53 am

      Timothy, yes, all the time. You can swirl it into soups and stews, use it to make rubs, etc. I like to dehydrate it to make seasonings. Here is a post on that: https://www.chilipeppermadness.com/recipes/seasonings-from-hot-sauce-pulp/

      Reply
  48. Ellen Sirugo says

    October 12, 2020 at 9:00 pm

    I had to harvest my peppers before they had all turned red so I have twice as many green cayenne peppers. How do you think they would work with this recipe?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 13, 2020 at 6:09 am

      Ellen, yes, you can use green cayennes for this recipe, though you'll get more of that green, unripened flavor. Still works, though! Or you can try to Ripen your Unripe Peppers. Here is a link to review: https://www.chilipeppermadness.com/preserving-chili-peppers/how-to-ripen-unripe-peppers/

      Reply
  49. David says

    October 04, 2020 at 5:57 pm

    How do you simmer it with wine vinegar with out it evaporated

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 05, 2020 at 6:18 am

      David, just simmer it slowly, do not boil. The liquid should not evaporate. If it does, you'll need to add more.

      Reply
  50. David Schacht says

    October 04, 2020 at 5:50 pm

    I tried read wine vinegar. I do not know you can simmer it for 20 minutes unless you use a quart. It has a unique flavor. If l did not strain it there would be no liquid. This is my first cayenne sauce

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 05, 2020 at 6:19 am

      David, see my reply to your previous question. Be sure to simmer it over very low heat, but do not continuously boil, which will cause evaporation. I hope you enjoyed it.

      Reply
  51. Cheryl Hoover says

    September 30, 2020 at 6:34 pm

    Looking forward to giving this a try with a sizable quantity of cayenne peppers coming in before the frost. Those swing top bottles are gorgeous but crazy expensive! we one use a water bath canner so far, but the 1/4 pint jars don't look near as classy. Do you have any thoughts on using the screw on tops and doing a "hot pack" method with sterilized bottles? I don't want to experiment on anyone! Thanks so much. Awesome website!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 30, 2020 at 9:59 pm

      Thanks, Cheryl. I have not tried to waterbath the woozy bottles with the plastic caps. Plastic doesn't seem to work well. Looks for bottles with metallic lids, which are better to waterbath.

      Reply
  52. Damien C. says

    September 25, 2020 at 3:10 pm

    5 stars
    This is GREAT, Mike. Added some lime juice for a touch of citrus. Just how I like it. Shake it on everything. Easy to play with.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 25, 2020 at 3:11 pm

      Thanks, Damien! Yes, super easy to adjust to your own flavor and consistency preferences. Glad you're enjoying it.

      Reply
  53. Patrick H Bair says

    September 25, 2020 at 2:47 pm

    Half a cup is really not enough liquid. I added more wwv and some water to make it thin enough just to get through the funnel into the bottles. Taste is good, but don't expect hot sauce the consistency of store bought.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 25, 2020 at 3:07 pm

      Patrick, I mention this in the recipe notes. Specifically, "Straining definitely thins out the sauce, though you can also thin it and/or stretch the sauce out by adding more vinegar or water, or perhaps another liquid, such as lime juice or beer. Consider the flavor possibilities." This is definitely a thicker sauce, easily made thinner by adding more water and/or vinegar, as you mentioned and per the notes.

      Reply
  54. Stan Bookman says

    September 23, 2020 at 11:54 am

    If I was working with three times the amount of cayennes, would I just scale up the other ingredients?

    Also, I'm thinking of adding fresh guajillos to this. Any thoughts?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 23, 2020 at 12:02 pm

      Stan, yes, just scale the others accordingly. You can often include more peppers, too, if desired. Guajillos would be great here. Let me know how it turns out for you.

      Reply
  55. Mike says

    September 18, 2020 at 8:22 am

    5 stars
    I cannot find organic peppers anywhere. Can I substitute The powdered spice for the actual chili pepper? If so do you know that recipe. By the comments this seems to be the best of the best hot sauce. I have been experimenting for years and have not yet found the holy grail but I think this might be it.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 18, 2020 at 11:59 am

      Mike, yes, you can, though the process is a bit different. I have a post on this very thing, How to Make Hot Sauce from Chili Powders. Let me know if this helps: https://www.chilipeppermadness.com/recipes/how-to-make-hot-sauce-from-chili-powders/

      Reply
  56. Shelley Mosley says

    September 16, 2020 at 11:36 am

    5 stars
    I made this at the end of gardening season last year in September. My husband ate it instead of Crystal/Frank's Red Hot. I didn't have a lot of cayennes. He said it was good, but didn't say a lot more about it. This year, the cayenne's are ready. I asked if he wanted me to make this again, or do something else with them. He went on and on about wasting cayenne's doing anything but this! I had no idea he LOVED it so much. He said he didn't say much because we only had enough to make one bottle and didn't want me to feel bad that we had to go back to eating store bought. This past spring, he encouraged me to plant more cayennes, but I had more garden than plants so I didn't think a lot about it at the time. Now that they are ready, we are going to have a lot more sauce!!! Buh-buy Franks and Crystal, forever! This recipe is GREAT!!!!!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 16, 2020 at 11:44 am

      Wow, this is great, Shelley! I'm glad your husband loved it that much! It's very tasty for sure! I appreciate the comments. A big compliment indeed.

      Reply
  57. Tony Lavigne says

    September 15, 2020 at 6:46 am

    After reading the comments and reading everything on this site I wish I had found it sooner! Unfortunately I started with another site/recipe that instructed me to dry all my peppers prior to making a sauce. They have been drying for a few weeks now but are not rotting or anything like that. Can I rehydrate them and get the same results? Or just hole for a late season growth spur :). If rehydrating is not the way to go, do you have any suggestions? I'm more of a sauce guy than dried spices! Thanks! I really enjoy this site and the feedback given to others!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 15, 2020 at 7:18 am

      Thanks, Tony. Yes, you can rehydrate your peppers for making this sauce. I did a whole post on this for How to Make Hot Sauce from Dried Peppers: https://www.chilipeppermadness.com/recipes/how-to-make-hot-sauce-from-dried-peppers/. I hope this helps! Take care.

      Reply
  58. Todd says

    September 12, 2020 at 1:47 pm

    5 stars
    Last year was first time I tried this recipe, and it came out AWESOME! So simple to do. I canned some of my peppers, and then used some of those to remake more of the hot sauce in late winter.
    Just making some more if it this year, and can't wait. I usually don't strain it because I like it on the thicker side, sometimes add a little bit more vinegar if it comes out too thick. I've also made this with jalapenos, habaneros, and few other kinds, and/or mixes of different kinds. I've never had a bad result.

    Thanks for the recipe, I highly recommend it.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 14, 2020 at 7:58 am

      Thanks, Todd! Glad you enjoy it!!

      Reply
  59. Claire says

    September 04, 2020 at 11:49 am

    5 stars
    Greetings Mike!
    This is my first year to grow hot cayenne. I just made the recipe with great success and added honey. I am planning to add it to shrimp and linguine for a Harissa like dish. A question I have, there are some peppers on my counter that have shriveled a bit because I was away on business, what can I do with them? I need a creative solution as I cannot stand to waste precious produce.
    Thank!
    Claire

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 04, 2020 at 12:37 pm

      Greetings, Claire! If the peppers aren't rotting, you can chop off any shriveled edges and freeze them. Or, you can dry them in a dehydrator for making chili flakes or powders. If they are too soft and show signs of rotting, they should probably be tossed. I hope this helps.

      Reply
  60. Matt Hotle says

    August 27, 2020 at 3:43 pm

    4 stars
    Mike,

    First time I’ve made my own hot sauce, and I was really happy with your recipe. I did thin it out quite a bit with water and vinegar. The only thing I noticed that I didn’t like was a raw chili taste right at the start. Did I not cook the chilis long enough?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 27, 2020 at 6:40 pm

      Thanks, Matt. Yes, you can cook it longer or let the hot sauce sit and mellow, allow the flavors to mingle and develop a bit. That will definitely get rid of the raw flavor.

      Reply
  61. Kayla says

    August 23, 2020 at 2:04 pm

    5 stars
    Gave this a try but added some jalapeño juice from some pickled ones I have. Great recipe and this came out hot and tasty.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 24, 2020 at 2:28 pm

      Nice! Great addition, Kayla.

      Reply
  62. Mike K says

    August 22, 2020 at 5:57 am

    5 stars
    Hello Mike,
    I'm a Fellow Chili Head myself. You seem to have a Great Recipe. Actually I've seen several Great Recipes and Tips. I'm loaded with a Variety of Chili Peppers right now and I plan to give this one a shot with a few modifications.
    I don't like to Copy Cat Someone Else's recipes exactly. I like to put a twist on it and make it my own.
    I just harvested the Hot Cayenne from 6 Plants, and Dragon Cayenne from 4 Plants. I plan on canning some and making Hot Sauce, and Dehydrating the rest.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 22, 2020 at 8:17 am

      Thanks, Mike! Welcome! I love it.

      Reply
  63. Elias Tsoukalis says

    August 20, 2020 at 3:25 pm

    5 stars
    Delicious recipe! Thank you for sharing. Only thing I changed was I added another 1/2 cup vinegar after I threw it in the vitamix to liquify it a bit more & threw in 2 tbsp cayenne powder to spice it up!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 20, 2020 at 9:22 pm

      Nice! Love the changes, Elias! The FUN of cooking!

      Reply
  64. Steve says

    August 07, 2020 at 7:56 am

    5 stars
    Gave this a try using about 60% cayenne, and %40 poblanos. Turned out great! Somewhere in between Franks and Tabasco. Much better flavor than Tabasco, but not quite as hot. More like Franks with a kick. Definitely will make this again. The Cayenne peppers I had must’ve been a hotter variety. Glad I used the ratio that I did. Good stuff...get the wings out!!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 09, 2020 at 2:38 pm

      Excellent, Steve!

      Reply
  65. Michael Miller says

    July 26, 2020 at 7:11 pm

    Hi Mike - I really want to try this (and use as part of a marinade as well) but I can't find fresh cayenne peppers in my area. Next year, I will grow some!

    In the meantime, do you have any sources for buying fresh online?

    I tried ChiliPlants.com but no luck there.

    MM

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      July 27, 2020 at 6:48 am

      Hey, Michael. Check out the "Resources" section of my site for chili pepper plants. Some of those places do sell fresh pods. Or, try some Facebook groups. There are a lot of growers out there who like to sell and trade. Good luck!

      Reply
  66. Scott Meneely says

    July 22, 2020 at 9:01 am

    I'm going to try this for my first time making home made hot sauce. I plan on canning it in little jars to give some away to neighbors and family. Thank you for the recipe, and thank you for the terrific website!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      July 22, 2020 at 10:55 am

      Excellent, Scott! Glad to hear it. Let me know how it turns out for you. Exciting, isn't it? Enjoy.

      Reply
  67. Dave Roberts says

    July 12, 2020 at 9:09 am

    5 stars
    Hi Mike. I just put my cayenne's in brine this morning for making a fermented cayenne hot sauce. I was able to harvest a lot of seeds out of the trimmed stem ends. Question? Can I dehydrate the seeds for planting next spring and if so is there a preferred method? Love the site btw! Cheers from Ontario, Canada.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      July 12, 2020 at 11:33 am

      Hi, Dave. Check out my page on Saving Pepper Seeds for Growing. I think all of your questions will be answered there. Enjoy! https://www.chilipeppermadness.com/cooking-with-chili-peppers/saving-chili-pepper-seeds-for-growing-later/

      Reply
  68. Rea says

    July 08, 2020 at 6:35 pm

    I was wondering if I could use this sauce as a cream sauce to go with chicken? Like after the sauce is made can I put it into a pan with some heavy cream and spoon it over chicken? Thanks!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      July 09, 2020 at 5:30 am

      Rea, you can. This is a very thin sauce, so you really would be mostly just flavoring the cream with it, unless you used a whole lot of it. Not sure if the vinegar content would make the cream curdle a bit. You might try using something like crema or sour cream for a thicker sauce. Let me know how it goes for you. Enjoy!

      Reply
  69. Lucia says

    July 08, 2020 at 7:11 am

    5 stars
    Hi Mike, it is the first time I am dealing with cayenne, although it is not my first pepper. I grew just one plant and turned out I have a bunch of peppers. Do you seed the cayenne peppers before cooking? Considering that the pepper is so mild that my child was able to eat a whole pepper, I wouldn't, but what did you do?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      July 08, 2020 at 8:04 am

      Hi, Lucia. I usually do not remove the seeds or innards of the peppers, as I don't mind seeds in my sauces. Some people find them slightly bitter or don't like the texture or appearance. You can always strain them out if you want. The heat is really in the whitish pepper innards, not the seeds, but remove the seeds usually removes those innards as well. So, I keep it all in for my own personal tastes. Enjoy!

      Reply
  70. Paul Zyk says

    March 30, 2020 at 10:35 am

    When I cook down and then put it in food processor it is just a paste not a sauce and definitely won’t go through a sieve. I added more water and it’s still just a paste. If I add any more water it will just be a water sauce. I don’t know how you’re supposed to make this into a sauce? I guess I’ll have to try again. Also there us no need to add a full teaspoon of salt for 165 milligrams of sodium per teaspoon. Try it with about 1/4 of the salt or less and the chili flavor some out a little more and you won’t miss the salt. Trust me!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      March 30, 2020 at 12:31 pm

      Paul, this is meant to be a thicker hot sauce, but you can still very easily add more liquid to thin it out. You don't have to just add water. Try vinegar or citrus, or a combination. Also, as with any recipe, use salt to taste. Let me know how it comes out next time.

      Reply
    • Chris says

      May 20, 2020 at 2:07 am

      I made this today, and like most sauces you almost have to force it through the sieve. I now have a wonderful tasting sauce in 30 mins

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        May 20, 2020 at 5:40 am

        Thanks, Chris.

        Reply
  71. Kyle says

    November 13, 2019 at 9:01 pm

    I tried to make this sauce and it turned out like a paste, what did I do wrong?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      November 14, 2019 at 7:53 am

      Kyle, you can process the paste/sauce with a few tablespoons of water at a time until you achieve your desired consistency. Let me know how turns out for you.

      Reply
  72. Mike says

    November 06, 2019 at 7:23 am

    Hi Mike - I like your fermentation process as a first step for making your sauces. How would I modify this recipe or ratios if I were to first ferment the peppers? Thank you,

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      November 06, 2019 at 8:02 am

      Thanks, Mike. No need to adjust the ratios, just ferment the peppers first, then either move onto step 2, or drain and rinse the fermented peppers and start with the recipe. Check out this recipe, which uses fermented peppers: https://www.chilipeppermadness.com/chili-pepper-recipes/hot-sauces/spicy-serrano-hot-sauce/. Let me know how it turns out for you.

      Reply
    • Mike says

      November 06, 2019 at 1:05 pm

      5 stars
      Thank you. Yes I saw that recipe and hence my question. There is a lot less vinegar in that recipe than this one with cayenne peppers. I thought maybe less vinegar was needed when you ferment. I’d really like to ferment and was thinking your Serano recipe would be a good good go to and allow me to mix the peppers based on what I had on hand. And then I noticed this recipe as a potential basic starting point. Sorry for all the questions and commentary but I’m completely new to this and your site.

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        November 06, 2019 at 1:14 pm

        No problem at all, Mike! Glad to help! Feel free to ask away and I'll do my best. When you ferment, right, you don't need as much vinegar, so you can dial back on that. Best to go by pH if you want it to last. Shoot for 3.5 or lower for home preserving. Add vinegar only as needed to lower pH, and you might not need to with fermented. Just check the pH with a good pH meter. NOTE though - even if the pH is higher, it could still be a good sauce. It just won't last quite as long.

        Reply
  73. Pat Bennett says

    October 30, 2019 at 4:04 am

    5 stars
    G’day Mike.
    I made this and turned out really well. It tastes a bit salty though. Hopefully the taste will mellow a bit. I was just wondering, the recipe says two teaspoons of salt but the directions keep saying to add a ‘bit of salt’. How much do you normally put in?
    Great sauce though. Thanks very much.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 30, 2019 at 7:54 am

      G'day, Pat. Thanks for the feedback. I did make an adjustment to the recipe to start with 1 teaspoon of salt, then add more salt later to taste after it is processed. That will work better as a method to bring the hot sauce to your preferred level of salt. Try it that way next time and see how it turns out for you.

      Reply
  74. Karen G. says

    October 03, 2019 at 5:44 pm

    5 stars
    I came across this site while looking for cayenne pepper recipes. I had a half bushel of mixed hot peppers from the farmers market, and almost half were cayenne. My family loves hot sauce, so I made a triple batch of this using almost all the cayenne peppers and 3 heads of garlic. For part of the vinegar, I used the remains from a jar of pickled peppers made with some of the half bushel, and the rest was red wine vinegar because I didn't have white wine vinegar. I used my Ninja blender, so I didn't need to strain it. The end result is delicious! I have to use it in moderation, but my son and husband love it. I did add a couple tablespoons extra of vinegar to thin it out. I am a new fan of your site and I intend to try several more recipes.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 03, 2019 at 6:44 pm

      Wow, thanks, Karen! So happy you found me! Glad you like the sauce! I am now a fan of yours, too. =) See you around the site!

      Reply
  75. Cidne says

    September 21, 2019 at 7:57 am

    Quick question, my kitchen scale isn't working anymore. About how much is 10 oz of fresh cayenne peppers?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 21, 2019 at 11:20 am

      Cidne, weight is really the best way to measure, but I'd say 10 ounces is roughly 30-40 cayenne peppers, depending on their size. Let me know how it turns out for you.

      Reply
  76. Kevin says

    September 19, 2019 at 3:47 pm

    Would be adding two ghost peppers be fine with this recipe? Hoping it might balance a little bit of the heat from the ghost peppers

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 19, 2019 at 3:52 pm

      Kevin, absolutely. You can mix and match peppers for this recipe, just try to stick close the overall amounts. Let me know how it turns out for you.

      Reply
      • Kevin says

        September 20, 2019 at 3:41 pm

        Turned out pretty good with the addition of ghost peppers

        Reply
  77. Trina says

    September 14, 2019 at 7:54 pm

    Can you help with where to find fresh cayenne peppers? I have tried a large number of grocery stores, Mexican markets, Asian markets, Sprouts and Wholefoods with no luck. Maybe my area? I am in Denver, CO.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 15, 2019 at 3:04 pm

      Trina, check out my Resources page: https://www.chilipeppermadness.com/resources/.

      Reply
  78. Brian says

    September 11, 2019 at 2:59 pm

    5 stars
    When cleaning the peppers did you remove the seeds?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 11, 2019 at 3:09 pm

      Brian, you CAN remove the seeds and innards if you'd like, though I usually leave them in. Some people don't like the floating seeds. You can always strain the sauce later on for a smoother sauce if you'd like. Let me know how it turns out for you.

      Reply
  79. Diane says

    September 07, 2019 at 5:04 pm

    How long will it last. Can I do something to it to preserve it like a jam or something. I want to make enough to last the whole winter

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 08, 2019 at 11:17 am

      Diane, this should last a couple months in the fridge pretty easily, or longer. It's all about the pH. You can definitely preserve it. 3.5 or lower pH is best for home preserving. You can process it in a water bath, or use a pressure canner.

      Reply
      • Allison says

        September 08, 2019 at 4:36 pm

        Can I water bath with the 5oz bottles you recommend from Amazon?

        Reply
        • Michael Hultquist - Chili Pepper Madness says

          September 09, 2019 at 7:53 am

          Allison, most woozy bottles have plastic screw on caps so they aren't the best for completely submersion in the water bath. I know some people who do it. It's really best in containers with non-plastic lids, like jars. Hot sauce will keep a long time in the fridge, though.

          Reply
  80. Kevin says

    August 23, 2019 at 10:00 am

    Its says 10oz. Of cayenne peppers, I have 1 lonesome ghost pepper to pick. Could I through that in along with a couple of serrano peppers to equal the 10 ounces?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 23, 2019 at 12:47 pm

      Kevin, absolutely. You'll still end up with a great sauce. Let me know how it turns out for you.

      Reply
      • Kevin says

        August 27, 2019 at 10:48 am

        Made a 5 oz. version with 1 ghost 4 cayenne and 4 serrano. A little think at the end, but add a a shot of pineapple/ mango juice. Came out great very hot that how I like it.

        Reply
        • Michael Hultquist - Chili Pepper Madness says

          August 27, 2019 at 11:09 am

          Excellent!!

          Reply
  81. Lola says

    August 09, 2019 at 2:11 pm

    Can I leave the garlic out? I'm allergic to it. Thank you.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 09, 2019 at 2:38 pm

      Lola, absolutely. Use this as a base recipe. You can remove or add to it flavors that you prefer. Let me know how it turns out for you!

      Reply
  82. Max says

    July 28, 2019 at 1:20 pm

    5 stars
    Hi Michael! I have vinegar at a concentration of 6% and 9%, which one is more suitable for this recipe? I am from Ukraine, in here sale table vinegar in a concentration of 6% (apple, rice, wine, etc.), and 9% - for home canning. I'm afraid that 1/2 cup of 9% vinegar will be too sour....or no? Thanks!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      July 29, 2019 at 6:41 am

      Max, a 6% acidity acid would be more suitable for general cooking/hot sauce making, as it is generally more available, though each can be used. You can always dilute a higher percentage acid with water and other ingredients, especially if you're concerned about a sour flavor. If you're concerned with longer keeping, it's all about the final pH, which is best below 4.0, 3.5 or lower being more ideal. I hope this helps!

      Reply
      • Max says

        July 29, 2019 at 12:14 pm

        Understood, thanks!

        Reply
  83. Maryann says

    July 26, 2019 at 8:26 pm

    If I use the green peppers then my sauce will be green. Not red so wut do I do

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      July 27, 2019 at 2:03 pm

      Maryann, you can make this with green cayennes, though it will have more of that green flavor, and yes, the sauce will be green. Try to let them ripen on the vine, or check out this page: How to Ripen Unripe Peppers: https://www.chilipeppermadness.com/preserving-chili-peppers/how-to-ripen-unripe-peppers/. Let me know how it goes.

      Reply
      • Maryann says

        July 28, 2019 at 7:10 pm

        Ok thank you. I looked every where for red Cheyenne but no one sells them but I have them in my garden but not turning red. Just a few

        Reply
  84. Jamie says

    July 16, 2019 at 7:13 pm

    This recipe looks so simple! I got 10 oz of fresh red cayenne peppers from a friend’s garden today. Am also going to throw in a few other peppers after reading the comments. Thank you for the recipe!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      July 16, 2019 at 8:21 pm

      Perfect, Jamie! Let me know how it turns out for you.

      Reply
      • Jamie says

        August 11, 2019 at 2:24 pm

        5 stars
        Mine turned out super hot and unfortunately I did not keep good notes. I added a carrot and onion when I cooked it then fresh peaches and half of a cucumber when I blended it. I didn’t strain it and ended up with a quart of thick hot sauce. I’m thinking of using that as a base for more hot sauce that I will then thin with more white wine vinegar. Id like to put it in bottles to give away but am not sure if it needs to stay in the fridge or not. I put the quart I made directly into the fridge but am not sure why I did that. This is all new to me. 🙂

        P.S. My husband says it’s really good but will probably last us a year.

        Reply
        • Michael Hultquist - Chili Pepper Madness says

          August 11, 2019 at 3:24 pm

          Jamie, yep, you can use this as a base for sure. You can keep it in the fridge for safer keeping. If you'd like to store it in the pantry, it is best to water bath it. Just be sure to check the pH level. It should be at 3.5 or lower for home canning.

          Reply
          • Jamie says

            August 15, 2019 at 1:14 pm

            Thanks! That is what I decided to do. I poured the sauce back into a pan, added 1 cup of white wine vinegar, 1 cup of water, 2T light brown sugar, juice of 1 lime and 1/2t fish sauce and let it all simmer a bit. I got 7 5oz bottles to give to friends and family. I appreciate the help and your great resource on all things hot sauce. 🙂

            Reply
            • Michael Hultquist - Chili Pepper Madness says

              August 15, 2019 at 1:53 pm

              Perfect, Jamie! Happy to help! Enjoy, and keep it spicy!

              Reply
  85. Patsy Lucci says

    July 14, 2019 at 12:02 pm

    Two questions...do I take out the seeds and should I wait till my green cayenne peppers turn red?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      July 15, 2019 at 6:05 am

      Patsy, you can leave in the seeds, or remove them if you'd like. Most of the heat is in the pepper innards. By removing the seeds, you might remove the innards and therefore a lot of the heat. See my post here on that: https://www.chilipeppermadness.com/cooking-with-chili-peppers/should-i-remove-the-seeds-before-eating-or-cooking-with-chili-peppers/. Also, I prefer using red cayenne peppers, which are nice and ripe. You CAN use green, though. They're just not ripe yet. Let me know how it goes.

      Reply
    • Breezy says

      July 16, 2019 at 11:03 am

      5 stars
      I am doing both green and red so I will let you know how it goes. Also added a splash of pineapple for sweetness.

      Reply
      • Adrian says

        August 22, 2019 at 5:00 am

        How did it turn out with the pineapple? And how much did you add?

        Reply
  86. Debbie says

    June 24, 2019 at 7:05 pm

    4 stars
    Can’t wait to try this! I have cayenne peppers in the garden. Love raw oysters and have been looking for a great sauce.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      June 25, 2019 at 7:03 am

      Thanks, Debbie. I hope you enjoy it.

      Reply
  87. Sean C. says

    June 18, 2019 at 9:27 am

    5 stars
    First time trying this recipe...AMAZING! I also added 3 habaneros and 3 jalapenos to the mix. The flavor is just awesome with enough heat, but not too crazy. It was a little thicker then I was expecting, but you could add water to thin if you wanted. Highly recommend this recipe, THANK YOU!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      June 18, 2019 at 9:52 am

      Awesome, Sean! I appreciate the comments! Super happy you enjoyed it. Time for more hot sauce!

      Reply
  88. Luke says

    May 22, 2019 at 1:57 am

    5 stars
    Hi, all these recipes turn out way too thick for me. I even tried simmering this one less. I had to add double the amount of vinegar otherwise it just would not pass through the sieve. Any ideas on what I might be doing wrong?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      May 22, 2019 at 6:43 am

      Luke, the best way to thin out thicker sauces (which are more like pastes than a sauce) is to add in a bit of liquid to thin it out. Try using water, stock, vinegar, or something like lime juice or even beer if you'd like. Your choice may affect the flavor, obviously, so choose accordingly. I sometimes need to add a splash of water here and there to thin things out. Let me know if this helps.

      Reply
  89. Karen says

    January 18, 2019 at 4:41 pm

    5 stars
    Hi Mike!
    I nearly chocked myself to death several years ago by putting dried ceyenne peppers in the food processor. I have about 8 oz. of dried ceyenne peppers from our community garden. If I just cook them down with vinegar, salt & garlic will I be safe putting them into the food processor now?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      January 18, 2019 at 5:52 pm

      Hi, Karen - I'm sure you'd be safe, but if it bothers you, you can always keep a window open and try to get some ventilation. Sometimes peppers can be quite "fumey", as you've experience. Let me know how it works out.

      Reply
  90. Jon Hendrickson says

    January 18, 2019 at 11:06 am

    Mike,
    Do you have a source for fresh cayenne peppers. I have never seen them in the stores around here in Northern California. Or would dried work?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      January 18, 2019 at 1:38 pm

      John, I typically grown my own, but I can also sometimes find them in stores near me. If you can't find them, yes, you can rehydrate dried cayenne peppers and use those. Here are some links to help you. How to Rehydrate Chili Peppers. Also, Chili Pepper Seeds and Plant Resources.

      Reply
  91. Justin Hathaway says

    January 16, 2019 at 9:49 pm

    Do you have to dry the cayennes? I dont have access to a smoker or dehydrator currently and was hoping to maybe roast them in the oven and then peel them prior to adding them in for the recipe. Would this work?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      January 17, 2019 at 7:52 am

      Justin, no, you do not have to dry the cayenne peppers. I just cooked them down in a pot, raw, with garlic, vinegar and salt, then processed them to form the sauce. If you dehydrate them, they will need to be rehydrated to make the sauce. You can smoke them as well for some extra smoky flavor. Let me know how it goes for you.

      Reply
  92. Jason says

    October 05, 2018 at 4:41 pm

    Hi Mike. Im looking at smoking some defrosted chillies from last summers crop and making a sauce. Have Cayennes and some hot carribean mixed chillies. Would this recipe work or would you make adjustments?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 06, 2018 at 8:28 am

      Hey, Jason. I have a page on How to Smoke Chili Peppers that will let you know exactly what you need to do. Basically, smoke the peppers then finish them off in the dehydrator and grind them. Let me know how it works out for you.

      Reply
      • Jason says

        November 23, 2018 at 5:26 pm

        5 stars
        Hi Mike. I did a little experiment. I smoked some cayennes for 30 minutes so they we still soft, and collected the juice that came out. Basically followed this recipe but added the smoking juices and some smoked paprika and tomato paste. Ended up with a thick, deep red smoky chilli sauce which goes great with all sorts of meat.

        Reply
        • Michael Hultquist - Chili Pepper Madness says

          November 24, 2018 at 9:11 am

          Perfect, Jason! Sounds awesome! I love smoking peppers as well. Nice.

          Reply
  93. Liz says

    October 01, 2018 at 5:33 am

    5 stars
    Mike, Do you think I could mix Habeneros with Cayennes for this sauce? Trying to use up the last of the peppers in my garden 🙂 Thanks!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 01, 2018 at 12:49 pm

      Liz, absolutely!! You'll get some extra kick for sure! Let know how it comes out for you.

      Reply
  94. sheenam | thetwincookingproject.net says

    September 29, 2018 at 7:14 am

    5 stars
    Love homemade sauce! Looks yum.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 29, 2018 at 9:02 am

      Thanks, Sheenam!

      Reply
  95. Jake Daeffler says

    September 28, 2018 at 12:49 pm

    5 stars
    Would straining affect the level of heat in the sauce or does it permeate through the cooking process?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 29, 2018 at 8:26 am

      Jake, it will permeate through the sauce, so straining really won't affect the heat. Enjoy!

      Reply

Primary Sidebar

#kt-layout-id_f1efa3-1a > .kt-row-column-wrap{align-content:start;}:where(#kt-layout-id_f1efa3-1a > .kt-row-column-wrap) > .wp-block-kadence-column{justify-content:start;}#kt-layout-id_f1efa3-1a > .kt-row-column-wrap{column-gap:var(--global-kb-gap-md, 2rem);row-gap:var(--global-kb-gap-md, 2rem);padding-top:25px;padding-bottom:25px;padding-top:10px;padding-bottom:10px;padding-left:15px;padding-right:15px;grid-template-columns:minmax(0, 1fr);}#kt-layout-id_f1efa3-1a{background-color:#57585b;}#kt-layout-id_f1efa3-1a > .kt-row-layout-overlay{opacity:0.30;}#kt-layout-id_f1efa3-1a ,#kt-layout-id_f1efa3-1a h1,#kt-layout-id_f1efa3-1a h3,#kt-layout-id_f1efa3-1a h3,#kt-layout-id_f1efa3-1a h4,#kt-layout-id_f1efa3-1a h5,#kt-layout-id_f1efa3-1a h6{color:#ffffff;}#kt-layout-id_f1efa3-1a a{color:#ffffff;}#kt-layout-id_f1efa3-1a a:hover{color:#ffffff;}@media all and (max-width: 1024px){#kt-layout-id_f1efa3-1a > .kt-row-column-wrap{grid-template-columns:minmax(0, 1fr);}}@media all and (max-width: 767px){#kt-layout-id_f1efa3-1a > .kt-row-column-wrap{grid-template-columns:minmax(0, 1fr);}}
.kadence-column_b4030b-13 > .kt-inside-inner-col{border-top-width:0px;border-right-width:0px;border-bottom-width:0px;border-left-width:0px;}.kadence-column_b4030b-13 > .kt-inside-inner-col,.kadence-column_b4030b-13 > .kt-inside-inner-col:before{border-top-left-radius:0px;border-top-right-radius:0px;border-bottom-right-radius:0px;border-bottom-left-radius:0px;}.kadence-column_b4030b-13 > .kt-inside-inner-col:before{opacity:0.3;}.kadence-column_b4030b-13{position:relative;}

ALL. SPICY. RECIPES. Hi, I’m Mike and I LOVE Spicy Food! Say goodbye to bland and boring food with my easy-to-follow recipes. Let’s get cooking!

More about me →

#kt-layout-id_64ff15-6c > .kt-row-column-wrap{align-content:start;}:where(#kt-layout-id_64ff15-6c > .kt-row-column-wrap) > .wp-block-kadence-column{justify-content:start;}#kt-layout-id_64ff15-6c > .kt-row-column-wrap{column-gap:var(--global-kb-gap-md, 2rem);row-gap:var(--global-kb-gap-md, 2rem);padding-top:25px;padding-bottom:25px;padding-top:5px;padding-bottom:5px;grid-template-columns:minmax(0, 1fr);}#kt-layout-id_64ff15-6c > .kt-row-layout-overlay{opacity:0.30;}@media all and (max-width: 1024px){#kt-layout-id_64ff15-6c > .kt-row-column-wrap{grid-template-columns:minmax(0, 1fr);}}@media all and (max-width: 767px){#kt-layout-id_64ff15-6c > .kt-row-column-wrap{grid-template-columns:minmax(0, 1fr);}}
.kadence-column_1704f8-c7 > .kt-inside-inner-col{border-top-width:0px;border-right-width:0px;border-bottom-width:0px;border-left-width:0px;}.kadence-column_1704f8-c7 > .kt-inside-inner-col,.kadence-column_1704f8-c7 > .kt-inside-inner-col:before{border-top-left-radius:0px;border-top-right-radius:0px;border-bottom-right-radius:0px;border-bottom-left-radius:0px;}.kadence-column_1704f8-c7 > .kt-inside-inner-col:before{opacity:0.3;}.kadence-column_1704f8-c7{position:relative;}
.wp-block-kadence-advancedbtn.kt-btns_3b7d24-dd, .site .entry-content .wp-block-kadence-advancedbtn.kt-btns_3b7d24-dd, .wp-block-kadence-advancedbtn.kb-btns_3b7d24-dd, .site .entry-content .wp-block-kadence-advancedbtn.kb-btns_3b7d24-dd{margin-bottom:5px;}.wp-block-kadence-advancedbtn.kb-btns_3b7d24-dd{gap:var(--global-kb-gap-xs, 0.5rem );justify-content:center;align-items:center;}.kt-btns_3b7d24-dd .kt-button{font-weight:normal;font-style:normal;text-transform:capitalize;}.kt-btns_3b7d24-dd .kt-btn-wrap-0{margin-right:5px;}.wp-block-kadence-advancedbtn.kt-btns_3b7d24-dd .kt-btn-wrap-0 .kt-button{color:#ffffff;background:#ae1f24;border-color:#ae1f24;border-style:solid;}.wp-block-kadence-advancedbtn.kt-btns_3b7d24-dd .kt-btn-wrap-0 .kt-button:hover, .wp-block-kadence-advancedbtn.kt-btns_3b7d24-dd .kt-btn-wrap-0 .kt-button:focus{color:#ae1f24;border-color:#ae1f24;}.wp-block-kadence-advancedbtn.kt-btns_3b7d24-dd .kt-btn-wrap-0 .kt-button::before{display:none;}.wp-block-kadence-advancedbtn.kt-btns_3b7d24-dd .kt-btn-wrap-0 .kt-button:hover, .wp-block-kadence-advancedbtn.kt-btns_3b7d24-dd .kt-btn-wrap-0 .kt-button:focus{background:#ffffff;}.kt-btns_3b7d24-dd .kt-btn-wrap-1{margin-right:5px;}.wp-block-kadence-advancedbtn.kt-btns_3b7d24-dd .kt-btn-wrap-1 .kt-button{color:#ffffff;font-size:nonepx;background:#ae1f24;border-color:#ae1f24;border-style:solid;}.wp-block-kadence-advancedbtn.kt-btns_3b7d24-dd .kt-btn-wrap-1 .kt-button:hover, .wp-block-kadence-advancedbtn.kt-btns_3b7d24-dd .kt-btn-wrap-1 .kt-button:focus{color:#ae1f24;border-color:#ae1f24;}.wp-block-kadence-advancedbtn.kt-btns_3b7d24-dd .kt-btn-wrap-1 .kt-button::before{display:none;}.wp-block-kadence-advancedbtn.kt-btns_3b7d24-dd .kt-btn-wrap-1 .kt-button:hover, .wp-block-kadence-advancedbtn.kt-btns_3b7d24-dd .kt-btn-wrap-1 .kt-button:focus{background:#ffffff;}
Mexican
Cajun
.wp-block-kadence-advancedbtn.kt-btns_a4972e-b9, .site .entry-content .wp-block-kadence-advancedbtn.kt-btns_a4972e-b9, .wp-block-kadence-advancedbtn.kb-btns_a4972e-b9, .site .entry-content .wp-block-kadence-advancedbtn.kb-btns_a4972e-b9{margin-bottom:5px;}.wp-block-kadence-advancedbtn.kb-btns_a4972e-b9{gap:var(--global-kb-gap-xs, 0.5rem );justify-content:center;align-items:center;}.kt-btns_a4972e-b9 .kt-button{font-weight:normal;font-style:normal;text-transform:capitalize;}.kt-btns_a4972e-b9 .kt-btn-wrap-0{margin-right:5px;}.wp-block-kadence-advancedbtn.kt-btns_a4972e-b9 .kt-btn-wrap-0 .kt-button{color:#ffffff;font-size:nonepx;background:#ae1f24;border-color:#ae1f24;border-style:solid;}.wp-block-kadence-advancedbtn.kt-btns_a4972e-b9 .kt-btn-wrap-0 .kt-button:hover, .wp-block-kadence-advancedbtn.kt-btns_a4972e-b9 .kt-btn-wrap-0 .kt-button:focus{color:#ae1f24;border-color:#ae1f24;}.wp-block-kadence-advancedbtn.kt-btns_a4972e-b9 .kt-btn-wrap-0 .kt-button::before{display:none;}.wp-block-kadence-advancedbtn.kt-btns_a4972e-b9 .kt-btn-wrap-0 .kt-button:hover, .wp-block-kadence-advancedbtn.kt-btns_a4972e-b9 .kt-btn-wrap-0 .kt-button:focus{background:#ffffff;}.kt-btns_a4972e-b9 .kt-btn-wrap-1{margin-right:5px;}.wp-block-kadence-advancedbtn.kt-btns_a4972e-b9 .kt-btn-wrap-1 .kt-button{color:#ffffff;font-size:nonepx;background:#ae1f24;border-color:#ae1f24;border-style:solid;}.wp-block-kadence-advancedbtn.kt-btns_a4972e-b9 .kt-btn-wrap-1 .kt-button:hover, .wp-block-kadence-advancedbtn.kt-btns_a4972e-b9 .kt-btn-wrap-1 .kt-button:focus{color:#ae1f24;border-color:#ae1f24;}.wp-block-kadence-advancedbtn.kt-btns_a4972e-b9 .kt-btn-wrap-1 .kt-button::before{display:none;}.wp-block-kadence-advancedbtn.kt-btns_a4972e-b9 .kt-btn-wrap-1 .kt-button:hover, .wp-block-kadence-advancedbtn.kt-btns_a4972e-b9 .kt-btn-wrap-1 .kt-button:focus{background:#ffffff;}
Sauces
Seasonings
#kt-layout-id_c817fe-68 > .kt-row-column-wrap{align-content:start;}:where(#kt-layout-id_c817fe-68 > .kt-row-column-wrap) > .wp-block-kadence-column{justify-content:start;}#kt-layout-id_c817fe-68 > .kt-row-column-wrap{column-gap:var(--global-kb-gap-md, 2rem);row-gap:var(--global-kb-gap-md, 2rem);padding-top:25px;padding-bottom:25px;padding-left:15px;padding-right:15px;grid-template-columns:minmax(0, 1fr);}#kt-layout-id_c817fe-68{background-color:#57585b;}#kt-layout-id_c817fe-68 > .kt-row-layout-overlay{opacity:0.30;}#kt-layout-id_c817fe-68 ,#kt-layout-id_c817fe-68 h1,#kt-layout-id_c817fe-68 h3,#kt-layout-id_c817fe-68 h3,#kt-layout-id_c817fe-68 h4,#kt-layout-id_c817fe-68 h5,#kt-layout-id_c817fe-68 h6{color:#ffffff;}@media all and (max-width: 1024px){#kt-layout-id_c817fe-68 > .kt-row-column-wrap{grid-template-columns:minmax(0, 1fr);}}@media all and (max-width: 767px){#kt-layout-id_c817fe-68 > .kt-row-column-wrap{grid-template-columns:minmax(0, 1fr);}}
.kadence-column_3f2e79-28 > .kt-inside-inner-col{border-top-width:0px;border-right-width:0px;border-bottom-width:0px;border-left-width:0px;}.kadence-column_3f2e79-28 > .kt-inside-inner-col,.kadence-column_3f2e79-28 > .kt-inside-inner-col:before{border-top-left-radius:0px;border-top-right-radius:0px;border-bottom-right-radius:0px;border-bottom-left-radius:0px;}.kadence-column_3f2e79-28 > .kt-inside-inner-col:before{opacity:0.3;}.kadence-column_3f2e79-28{position:relative;}
.wp-block-kadence-advancedheading.kt-adv-heading_359b98-ed, .wp-block-kadence-advancedheading.kt-adv-heading_359b98-ed[data-kb-block="kb-adv-heading_359b98-ed"]{margin-top:0px;margin-bottom:0px;text-align:center;font-style:normal;}.wp-block-kadence-advancedheading.kt-adv-heading_359b98-ed mark, .wp-block-kadence-advancedheading.kt-adv-heading_359b98-ed[data-kb-block="kb-adv-heading_359b98-ed"] mark{font-style:normal;color:#f76a0c;padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;}

5 ESSENTIALS FOR SPICY COOKING

.wp-block-kadence-advancedheading.kt-adv-heading_499202-20, .wp-block-kadence-advancedheading.kt-adv-heading_499202-20[data-kb-block="kb-adv-heading_499202-20"]{text-align:center;font-style:normal;}.wp-block-kadence-advancedheading.kt-adv-heading_499202-20 mark, .wp-block-kadence-advancedheading.kt-adv-heading_499202-20[data-kb-block="kb-adv-heading_499202-20"] mark{font-style:normal;color:#f76a0c;padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;}

Subscribe and receive my FREE email series with tips for spicy cooking and new Recipes

#kt-layout-id_020f15-6d > .kt-row-column-wrap{align-content:start;}:where(#kt-layout-id_020f15-6d > .kt-row-column-wrap) > .wp-block-kadence-column{justify-content:start;}#kt-layout-id_020f15-6d > .kt-row-column-wrap{column-gap:var(--global-kb-gap-md, 2rem);row-gap:var(--global-kb-gap-md, 2rem);padding-top:25px;padding-bottom:25px;padding-top:5px;padding-bottom:5px;grid-template-columns:minmax(0, 1fr);}#kt-layout-id_020f15-6d > .kt-row-layout-overlay{opacity:0.30;}@media all and (max-width: 1024px){#kt-layout-id_020f15-6d > .kt-row-column-wrap{grid-template-columns:minmax(0, 1fr);}}@media all and (max-width: 767px){#kt-layout-id_020f15-6d > .kt-row-column-wrap{grid-template-columns:minmax(0, 1fr);}}#kt-layout-id_020f15-6d img { margin-bottom: 0px;}
.kadence-column_e21dd5-10 > .kt-inside-inner-col{border-top-width:0px;border-right-width:0px;border-bottom-width:0px;border-left-width:0px;}.kadence-column_e21dd5-10 > .kt-inside-inner-col,.kadence-column_e21dd5-10 > .kt-inside-inner-col:before{border-top-left-radius:0px;border-top-right-radius:0px;border-bottom-right-radius:0px;border-bottom-left-radius:0px;}.kadence-column_e21dd5-10 > .kt-inside-inner-col:before{opacity:0.3;}.kadence-column_e21dd5-10{position:relative;}
Order The Spicy Food Lovers' Cookbook by Mike Hultquist
.wp-block-kadence-advancedheading.kt-adv-heading_2c0928-441, .wp-block-kadence-advancedheading.kt-adv-heading_2c0928-441[data-kb-block="kb-adv-heading_2c0928-441"]{margin-top:0px;text-align:center;font-size:16px;font-style:normal;}.wp-block-kadence-advancedheading.kt-adv-heading_2c0928-441 mark, .wp-block-kadence-advancedheading.kt-adv-heading_2c0928-441[data-kb-block="kb-adv-heading_2c0928-441"] mark{font-style:normal;color:#f76a0c;padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;}

AMAZON / BARNES & NOBLE / INDIEBOUND / BOOKS A MILLION

#kt-layout-id_ae75be-09 > .kt-row-column-wrap{align-content:start;}:where(#kt-layout-id_ae75be-09 > .kt-row-column-wrap) > .wp-block-kadence-column{justify-content:start;}#kt-layout-id_ae75be-09 > .kt-row-column-wrap{column-gap:var(--global-kb-gap-md, 2rem);row-gap:var(--global-kb-gap-md, 2rem);padding-top:25px;padding-bottom:25px;padding-top:5px;padding-bottom:5px;grid-template-columns:minmax(0, 1fr);}#kt-layout-id_ae75be-09 > .kt-row-layout-overlay{opacity:0.30;}@media all and (max-width: 1024px){#kt-layout-id_ae75be-09 > .kt-row-column-wrap{grid-template-columns:minmax(0, 1fr);}}@media all and (max-width: 767px){#kt-layout-id_ae75be-09 > .kt-row-column-wrap{grid-template-columns:minmax(0, 1fr);}}#kt-layout-id_ae75be-09 img { margin-bottom: 0px;}
.kadence-column_ee6fa5-e5 > .kt-inside-inner-col{border-top-width:0px;border-right-width:0px;border-bottom-width:0px;border-left-width:0px;}.kadence-column_ee6fa5-e5 > .kt-inside-inner-col,.kadence-column_ee6fa5-e5 > .kt-inside-inner-col:before{border-top-left-radius:0px;border-top-right-radius:0px;border-bottom-right-radius:0px;border-bottom-left-radius:0px;}.kadence-column_ee6fa5-e5 > .kt-inside-inner-col:before{opacity:0.3;}.kadence-column_ee6fa5-e5{position:relative;}
Order The Spicy Dehydrator Cookbook by Mike Hultquist
.wp-block-kadence-advancedheading.kt-adv-heading_35b1a9-ad, .wp-block-kadence-advancedheading.kt-adv-heading_35b1a9-ad[data-kb-block="kb-adv-heading_35b1a9-ad"]{margin-top:0px;text-align:center;font-size:16px;font-style:normal;}.wp-block-kadence-advancedheading.kt-adv-heading_35b1a9-ad mark, .wp-block-kadence-advancedheading.kt-adv-heading_35b1a9-ad[data-kb-block="kb-adv-heading_35b1a9-ad"] mark{font-style:normal;color:#f76a0c;padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;}

AMAZON / BARNES & NOBLE / INDIEBOUND

#kt-layout-id_886631-20 > .kt-row-column-wrap{align-content:start;}:where(#kt-layout-id_886631-20 > .kt-row-column-wrap) > .wp-block-kadence-column{justify-content:start;}#kt-layout-id_886631-20 > .kt-row-column-wrap{column-gap:var(--global-kb-gap-md, 2rem);row-gap:var(--global-kb-gap-md, 2rem);padding-top:25px;padding-bottom:25px;padding-top:var(--global-kb-spacing-sm, 1.5rem);padding-bottom:var(--global-kb-spacing-sm, 1.5rem);grid-template-columns:minmax(0, 1fr);}#kt-layout-id_886631-20 > .kt-row-layout-overlay{opacity:0.30;}@media all and (max-width: 1024px){#kt-layout-id_886631-20 > .kt-row-column-wrap{grid-template-columns:minmax(0, 1fr);}}@media all and (max-width: 767px){#kt-layout-id_886631-20 > .kt-row-column-wrap{grid-template-columns:minmax(0, 1fr);}}
.kadence-column_975555-9f > .kt-inside-inner-col{border-top-width:0px;border-right-width:0px;border-bottom-width:0px;border-left-width:0px;}.kadence-column_975555-9f > .kt-inside-inner-col,.kadence-column_975555-9f > .kt-inside-inner-col:before{border-top-left-radius:0px;border-top-right-radius:0px;border-bottom-right-radius:0px;border-bottom-left-radius:0px;}.kadence-column_975555-9f > .kt-inside-inner-col:before{opacity:0.3;}.kadence-column_975555-9f{position:relative;}
.wp-block-kadence-advancedheading.kt-adv-heading_534668-ac, .wp-block-kadence-advancedheading.kt-adv-heading_534668-ac[data-kb-block="kb-adv-heading_534668-ac"]{text-align:center;font-style:normal;}.wp-block-kadence-advancedheading.kt-adv-heading_534668-ac mark, .wp-block-kadence-advancedheading.kt-adv-heading_534668-ac[data-kb-block="kb-adv-heading_534668-ac"] mark{font-style:normal;color:#f76a0c;padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;}

Most Popular Recipes

  • Bang Bang Chicken Recipe
    Bang Bang Chicken
  • Mexican Birria Recipe
    Mexican Birria Recipe
  • Cajun Chicken and Sausage Gumbo Recipe
    Cajun Chicken and Sausage Gumbo Recipe
  • Jamaican Curry Chicken Recipe
    Jamaican Curry Chicken
  • Mexican Picadillo Recipe
    Mexican Picadillo Recipe
  • Homemade Blackening Seasoning Recipe
    Homemade Blackening Seasoning

Footer

NEVER MISS A RECIPE

Receive my "5 Essentials for Spicy Cooking" email series & new recipes

  • Facebook
  • Pinterest
  • Instagram
  • Twitter
  • YouTube

↑ back to top

About | Contact | Travel-Food | Ingredients | Stories | Privacy | Disclaimer | © 2023 Chili Pepper Madness

EXCLUSIVE MEMBER OF MEDIAVINE FOOD