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.
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.
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.
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:
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
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.
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.
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 Recipe
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
Nutrition Information
Lorna says
Can I put everything in the food processor first and then cook it in the vinegar?
Mike Hultquist says
Yes, you can do that, Lorna. Works great.
Bill says
Does this need to be refrigerated when done?
Mike Hultquist says
Bill, I have a post on this - Does Hot Sauce Need to Be Refrigerated? https://www.chilipeppermadness.com/frequently-asked-questions/refrigerating-hot-sauce/
Arlene says
I am about to make a second batch. Who knew that my son, the last of 4 at home, would initiate getting it out of the fridge to use since no one has liked the hot peppers I grow! I even took the strained discard, dried it and put in a grinder to sprinkle on when I need some heat!
Mike Hultquist says
Nice! I love it, Arlene! You got yourself a young chilihead there! Awesome.
Artur says
It’s very yummy, thanks a lot! I added some white wine and I love it
Mike Hultquist says
Great!! Glad you like it, Artur! I like the addition of white wine.
Patric says
Am I reading your recipe correctly, that you need 10 ounces by weight? Was getting ready to make it with about 15 cayenne peppers that are 4-6" long, but the total weight is only 1.3 oz. Does that mean that I need almost 8 times that many? Thanks and can't wait to try this!!!
Mike Hultquist says
Hi, Patric. Yes, 10 ounces by weight. This recipe uses a lot. You can scale it down and make a smaller batch, or you can sub in other peppers. Also, you can dial back on the amount of peppers and up the vinegar for a thinner Louisiana style sauce. See my Homemade Tabasco Sauce Recipe, which uses only 5 ounces peppers: https://www.chilipeppermadness.com/recipes/tabasco-sauce/. You can use your cayennes for that one.
Patric says
Thanks, Mike!!!
Margie says
I'm growing several types of chili peppers this ear and they are all full of peppers! I can not wait to try your recipes! Thank you!
Mike Hultquist says
Thanks, Margie! Enjoy!!!
Jay Barnette says
I add a little ginger and turmeric with garlic and apple cider vinegar with the mother … delicious
Mike Hultquist says
Sounds tasty!
Anne says
Can you use dried peppers for this recipe? Reconstitute them first?
Mike Hultquist says
Absolutely, Anne. I have a post on this - How To Make Hot Sauce From Dried Peppers. See: https://www.chilipeppermadness.com/recipes/how-to-make-hot-sauce-from-dried-peppers/
Kathryn Snell says
Thank you!
Kirk says
You say that you can ferment the peppers and substitute into the recipe. Fermented peppers already have vinegar and salt. So do you make any adjustments when using fermented peppers?
Also
Can you add in onions and garlic after the pepper mash is fermented ?
Mike Hultquist says
Kirk, if you'd like to ferment, check out this post - How to Ferment Chili Peppers: https://www.chilipeppermadness.com/cooking-with-chili-peppers/how-to-make-fermented-pepper-mash/. Also, yes, you can add onions and garlic in after, or ferment them with the peppers. You can also check out my Homemade Tabasco Sauce Recipe, which uses fermented tabasco peppers. Just use the cayenne peppers instead. https://www.chilipeppermadness.com/recipes/tabasco-sauce/
RBThomas says
how many ounces will this recipe make??
Mike H. says
This recipe yields 5 ounces of strained sauce, which is the size of a typical hot sauce bottle.
Mike H says
Is the 10oz weight or volume?
Mike Hultquist says
By weight. =)
Paige says
Opening a new comment instead of adding to my comment below so that I can give stars. This is a great base! I will definitely be playing with different combinations as I can already see ways to improve / change my final product. I combined what I had from the garden: 5oz cayenne, 1.5 oz jalapeño, 1.5 oz poblano and made up the rest of the 10oz with carrot. Added 6 garlic cloves, 1 1/4 teaspoon of salt and 1/2 cup vinegar. Blended in processor and added an additional 1/4 cup water, more salt, touch of honey and a dash of vinegar.
It’s good and tastes very fresh. Will be great on grilled chicken or beef. Next time, I’ll reduce the garlic (super big cloves - I should have known better) and try other pepper mixes to compare combinations.
I think I’ve found another reason to pull the trigger on a Vitamix!
Mike Hultquist says
Awesome, Paige! I love it! Glad to be helpful!
Paige says
Hello! I’d like to try this over the weekend, but I will probably only have 5 oz. Cayenne. Im not sure my plant is going to give off much more. Can I substitute the remaining with another pepper / veg? Any recommendations? I was thinking maybe another hot variety and a little bit of carrot. TIA!
Mike Hultquist says
Hi, Paige. Yes, you can definitely swap in other peppers and/or other veggies. Carrot is GREAT for a touch of sweetness and body. Definitely great with hotter peppers. Let me know how it turns out! Enjoy!
Cindy Flake says
Been using these recipes for a while. Really good, I often substitute different peppers depending on what we grow or can buy fresh.
Mike Hultquist says
Awesome! Thanks, Cindy!
Coco w says
Quick question. Am I doing something wrong? When I put it all in a pit and simmered, the vinegar evaporated and I had to add more.
Mike Hultquist says
It sounds like the heat was too high. It should be a gentle simmer. Either way, you did the right thing by adding a bit more vinegar.
Neil says
Perhaps not. The water in the vinegar evaporated, but the acetic acid didn't. Adding more vinegar will up the sourness, perhaps significantly. I would have added more water, rather than more vinegar.
Mike Hultquist says
Water is fine, too, really depends on flavor preference. Cheers.
PAULINE KREMMYDAS says
Can this sauce be bottled in jars in the same way that I bottle jam?
Mike Hultquist says
Absolutely, Pauline.
Sharolyn says
I’ve made this twice (for my heat loving friends…and they love it!). After cook and purée, I tried putting thru cheese cloth and thru wire mesh but no liquid comes through those. What am I doing wrong? It’s so thick that I’ve jarred “as is” and just call it Satan’s Snot!
Mike Hultquist says
Thanks, Sharolyn. Cheesecloth is very fine, so won't let much through. Definitely make sure you're pureeing the mix as much as possible with a very good blender. It's OK if you don't strain. I love the name.
Paul says
Sharolyn,
Sounds fine as it is, more of a paste than a sauce but a bit runny too: Satan’s Snot.
Love it!!
Heidi says
Do the cayenne peppers need to be red before using them, or can they be used for this recipe while still green? I am picking them from my garden. Is there a benefit to waiting until they are red? thank you!
Mike Hultquist says
Heidi, you can use them green. They will have that "green", unripened flavor, but they are great for making verde sauces, etc. The benefit of ripening is more developed flavor.
Quentin Shetters says
Is there a way to keep your cayenne peppers good till you have 10 ounces of reds from garden?
Mike Hultquist says
Quentin, if you're going to make hot sauce, you can keep them in a jar in some vinegar if you need to store them a while. Otherwise, they should last a good week or so in your refrigerator crisper.
Cherry says
Roughly how many peppers is 10oz?
Mike Hultquist says
Cherry, it is best to go by weight, as the sizes of the peppers can really vary. But, figure an average bell pepper weighs 4-5 ounces, so as many cayenne peppers to equal close to the amount of 2 bells. I hope this helps.
Tom says
Are the peppers fresh or dried?
Mike Hultquist says
Tom, use fresh peppers for this recipe. However, I do have a post on How to Make Hot Sauce from Dried Peppers here: https://www.chilipeppermadness.com/recipes/how-to-make-hot-sauce-from-dried-peppers/
Mr Bjørn Loe says
Awesome
Joel Carlson says
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.
Mike Hultquist says
Thanks, Joel. Yes, it's perfect as a starter sauce, great on its own, but very easy to customize.
Brian says
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!
Jessica says
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.
Mike Hultquist says
Sounds perfect to me, Jessica!
Brett says
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.
Mike Hultquist says
Thanks, Brett! Thanks quite a long ferment! Awesome!
Ivonne says
Do you leave the seeds in the sauce?
Mike Hultquist says
You can if you'd like. They're edible. Some people don't like them floating around in their sauce.
Amy says
Would any vinegar work ? I have white ( not white wine )red wine or Apple cider vinegars ? Thank You
Amy
Mike Hultquist says
Yes, Amy, either of those will work as well. Enjoy!
Joe says
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.
Mike Hultquist says
Wonderful! Thanks for sharing, Joe!
mike says
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
Mike H. says
You are very welcome, Mike!
Mari says
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!
Mike Hultquist says
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.
Mari says
Thanks, Mike!
Todd says
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!
Mike H. says
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!
Kristin says
When chopping, do you leave the seeds in?
Mike Hultquist says
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.
Kathy says
I made this recipe and it’s fantastic! Very easy to make! Thank you for sharing this recipe. I will make this every year!
Mike Hultquist says
Awesome! Thanks, Kathy!
Lorna says
I stained the sauce, but it seems a shame to discard what remains. Can I use what remains?
Thanks,
Lorna
Mike Hultquist says
Lorna, I either dehydrate it to use as seasoning, or freeze it and use later to add to soups, stews, or other sauces. Enjoy!
Morg says
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
Mike Hultquist says
Nice!!! Glad you enjoyed it!
Anna says
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.
Mike Hultquist says
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.
Louise says
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!
Mike Hultquist says
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.
Jen says
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!
Mike Hultquist says
Awesome! I love the additions, Jen. Very happy to be helpful! Keep on crankin'!!!
Isabella says
How long will this last in the fridge? Can you freeze this as well?
Mike Hultquist says
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.
Lorraine says
Love your website!
Mike Hultquist says
Thanks, Lorraine!
Chris Orange says
Ooooh, this sounds so easy. Can I swap the chillies out for others such as Habenetos, jalapeños or even Nagas?
Mike Hultquist says
You surely can, Chris! Enjoy!
Suzanne - the Crazy Plant Lady says
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!
Mike Hultquist says
Haha! I love it, Suzanne. Great name for the sauce. You should market it! LOL.
Nick Brown says
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
Larry says
How many ounces of dried peppers should be used for these recipes?
Michael Hultquist - Chili Pepper Madness says
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!
Scott says
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
Michael Hultquist - Chili Pepper Madness says
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!
Penny says
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!
Mike Hultquist says
Thanks, Penny!
Rysta McNeely says
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.
Michael Hultquist - Chili Pepper Madness says
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.
Erik says
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
Michael Hultquist - Chili Pepper Madness says
Thanks, Erik! I appreciate it!
Mithila says
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 .
Michael Hultquist - Chili Pepper Madness says
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!
Chris says
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.
Michael Hultquist - Chili Pepper Madness says
Excellent. Super glad to hear this, Chris. Happy to be helpful! Enjoy.
Sheadoobie says
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
Michael Hultquist - Chili Pepper Madness says
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.
Cora says
I have a conundrum, I have already picked just over 4 ounces of cayenne from our garden with a ton still on the plants not ready to be picked. I'm worried that the peppers I have now will be either rotten or too dry to use by the time my remaining 6 ounces are ready. Long story short, what should I do with my peppers now?
Mike Hultquist says
Cora, there are a few ways you can preserve your peppers until ready to use. You can keep them in your crisper for a good week or so in the fridge, you can freeze them, or you can pop them into some vinegar in a container in the fridge. If you're making hot sauce anyway from them, the vinegar will hold them and you'll use the vinegar anyway. I hope this helps.
Boris Ukhov says
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
Michael Hultquist - Chili Pepper Madness says
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.
Tina says
Hi. How many chili peppers are about 10oz?
Michael Hultquist - Chili Pepper Madness says
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.
Allison L Avery says
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?
Michael Hultquist - Chili Pepper Madness says
Absolutely, Allison. Just thaw them out and use per the recipe. Enjoy!
Mike Verdolini says
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!
Michael Hultquist - Chili Pepper Madness says
Glad you enjoyed it, Mike. Yes, very easy to adjust the thickness with a bit of water and vinegar.
Chris Zindorf says
Love it! Used my Nutri-Bullet to puree it. I'll be making a bigger batch, next time. Thanks!
Michael Hultquist - Chili Pepper Madness says
Awesome!!
Holly says
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!
Michael Hultquist - Chili Pepper Madness says
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.
Robert Piper says
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
Michael Hultquist - Chili Pepper Madness says
Nice! Glad you enjoyed it!
Margarita says
Can i water bath this recipe? If so, how long?
Michael Hultquist - Chili Pepper Madness says
Margarita, yes, usually 10-15 minutes is sufficient, depending on your elevation.
Chris Hill says
Hi from Australia Mike. I made the Cayenne sauce from my home grown chilli bush and it is awesome. Thanks for your recipes.
Michael Hultquist - Chili Pepper Madness says
Excellent, Chris! I love to hear it!
Andy Tourist says
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!
Michael Hultquist - Chili Pepper Madness says
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.
Michelle says
Can you use normal chillies for your recipe? Thanks
Michael Hultquist - Chili Pepper Madness says
Michelle, do you mean OTHER chilies? If so, absolutely, you can use any peppers for this recipe.
Mel says
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.
Michael Hultquist - Chili Pepper Madness says
I hope you enjoy it Mel.
Trina O. says
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.
Michael Hultquist - Chili Pepper Madness says
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!
Kimberli says
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!
Mike H. says
Awesome, thanks for the comment!
DJ says
Can you use distilled vinegar instead of white wine? Sorry didn’t see the question asked already
Michael Hultquist - Chili Pepper Madness says
Yes, you can, DJ. Enjoy!!
Jerry Palmer says
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
Michael Hultquist - Chili Pepper Madness says
Excellent! Thanks, Jerry!
Edith Johnson says
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 ?
Michael Hultquist - Chili Pepper Madness says
Edith, the weight is about 1/4 of fresh, so 1 pound of fresh pods will equal 4 ounces dried.
Tonia Brown says
I don't have a kitchen scale. Would 2 cups be good approximation of 10 oz of peppers?
Michael Hultquist - Chili Pepper Madness says
Tonia, yes, that would be a good start for you. Let me know how it turns out.
Sandy Meyer says
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!
Michael Hultquist - Chili Pepper Madness says
Thanks, Sandy. Great idea. You could always add in more liquid to get it more saucy.
Timothy Morella says
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?
Michael Hultquist - Chili Pepper Madness says
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/
Ellen Sirugo says
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?
Michael Hultquist - Chili Pepper Madness says
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/
David says
How do you simmer it with wine vinegar with out it evaporated
Michael Hultquist - Chili Pepper Madness says
David, just simmer it slowly, do not boil. The liquid should not evaporate. If it does, you'll need to add more.
David Schacht says
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
Michael Hultquist - Chili Pepper Madness says
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.
Cheryl Hoover says
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!
Michael Hultquist - Chili Pepper Madness says
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.
Damien C. says
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.
Michael Hultquist - Chili Pepper Madness says
Thanks, Damien! Yes, super easy to adjust to your own flavor and consistency preferences. Glad you're enjoying it.
Patrick H Bair says
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.
Michael Hultquist - Chili Pepper Madness says
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.
Stan Bookman says
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?
Michael Hultquist - Chili Pepper Madness says
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.
Mike says
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.
Michael Hultquist - Chili Pepper Madness says
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/
Shelley Mosley says
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!!!!!
Michael Hultquist - Chili Pepper Madness says
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.
Tony Lavigne says
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!
Michael Hultquist - Chili Pepper Madness says
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.
Todd says
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.
Michael Hultquist - Chili Pepper Madness says
Thanks, Todd! Glad you enjoy it!!
Claire says
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
Michael Hultquist - Chili Pepper Madness says
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.
Matt Hotle says
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?
Michael Hultquist - Chili Pepper Madness says
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.
Kayla says
Gave this a try but added some jalapeño juice from some pickled ones I have. Great recipe and this came out hot and tasty.
Michael Hultquist - Chili Pepper Madness says
Nice! Great addition, Kayla.
Mike K says
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.
Michael Hultquist - Chili Pepper Madness says
Thanks, Mike! Welcome! I love it.
Elias Tsoukalis says
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!
Michael Hultquist - Chili Pepper Madness says
Nice! Love the changes, Elias! The FUN of cooking!
Steve says
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!!
Michael Hultquist - Chili Pepper Madness says
Excellent, Steve!
Michael Miller says
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
Michael Hultquist - Chili Pepper Madness says
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!
Scott Meneely says
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!
Michael Hultquist - Chili Pepper Madness says
Excellent, Scott! Glad to hear it. Let me know how it turns out for you. Exciting, isn't it? Enjoy.
Dave Roberts says
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.
Michael Hultquist - Chili Pepper Madness says
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/
Rea says
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!
Michael Hultquist - Chili Pepper Madness says
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!
Lucia says
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?
Michael Hultquist - Chili Pepper Madness says
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!
Paul Zyk says
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!
Michael Hultquist - Chili Pepper Madness says
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.
Chris says
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
Michael Hultquist - Chili Pepper Madness says
Thanks, Chris.
Kyle says
I tried to make this sauce and it turned out like a paste, what did I do wrong?
Michael Hultquist - Chili Pepper Madness says
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.
Mike says
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,
Michael Hultquist - Chili Pepper Madness says
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.
Mike says
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.
Michael Hultquist - Chili Pepper Madness says
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.
Pat Bennett says
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.
Michael Hultquist - Chili Pepper Madness says
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.
Karen G. says
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.
Michael Hultquist - Chili Pepper Madness says
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!
Cidne says
Quick question, my kitchen scale isn't working anymore. About how much is 10 oz of fresh cayenne peppers?
Michael Hultquist - Chili Pepper Madness says
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.
Kevin says
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
Michael Hultquist - Chili Pepper Madness says
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.
Kevin says
Turned out pretty good with the addition of ghost peppers
Trina says
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.
Michael Hultquist - Chili Pepper Madness says
Trina, check out my Resources page: https://www.chilipeppermadness.com/resources/.
Brian says
When cleaning the peppers did you remove the seeds?
Michael Hultquist - Chili Pepper Madness says
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.
Diane says
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
Michael Hultquist - Chili Pepper Madness says
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.
Allison says
Can I water bath with the 5oz bottles you recommend from Amazon?
Michael Hultquist - Chili Pepper Madness says
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.
Kevin says
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?
Michael Hultquist - Chili Pepper Madness says
Kevin, absolutely. You'll still end up with a great sauce. Let me know how it turns out for you.
Kevin says
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.
Michael Hultquist - Chili Pepper Madness says
Excellent!!
Lola says
Can I leave the garlic out? I'm allergic to it. Thank you.
Michael Hultquist - Chili Pepper Madness says
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!
Max says
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!
Michael Hultquist - Chili Pepper Madness says
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!
Max says
Understood, thanks!
Maryann says
If I use the green peppers then my sauce will be green. Not red so wut do I do
Michael Hultquist - Chili Pepper Madness says
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.
Maryann says
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
Jamie says
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!
Michael Hultquist - Chili Pepper Madness says
Perfect, Jamie! Let me know how it turns out for you.
Jamie says
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.
Michael Hultquist - Chili Pepper Madness says
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.
Jamie says
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. 🙂
Michael Hultquist - Chili Pepper Madness says
Perfect, Jamie! Happy to help! Enjoy, and keep it spicy!
Patsy Lucci says
Two questions...do I take out the seeds and should I wait till my green cayenne peppers turn red?
Michael Hultquist - Chili Pepper Madness says
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.
Breezy says
I am doing both green and red so I will let you know how it goes. Also added a splash of pineapple for sweetness.
Adrian says
How did it turn out with the pineapple? And how much did you add?
Debbie says
Can’t wait to try this! I have cayenne peppers in the garden. Love raw oysters and have been looking for a great sauce.
Michael Hultquist - Chili Pepper Madness says
Thanks, Debbie. I hope you enjoy it.
Sean C. says
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!
Michael Hultquist - Chili Pepper Madness says
Awesome, Sean! I appreciate the comments! Super happy you enjoyed it. Time for more hot sauce!
Luke says
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?
Michael Hultquist - Chili Pepper Madness says
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.
Karen says
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?
Michael Hultquist - Chili Pepper Madness says
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.
Jon Hendrickson says
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?
Michael Hultquist - Chili Pepper Madness says
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.
Justin Hathaway says
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?
Michael Hultquist - Chili Pepper Madness says
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.
Jason says
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?
Michael Hultquist - Chili Pepper Madness says
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.
Jason says
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.
Michael Hultquist - Chili Pepper Madness says
Perfect, Jason! Sounds awesome! I love smoking peppers as well. Nice.
Liz says
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!
Michael Hultquist - Chili Pepper Madness says
Liz, absolutely!! You'll get some extra kick for sure! Let know how it comes out for you.
sheenam | thetwincookingproject.net says
Love homemade sauce! Looks yum.
Michael Hultquist - Chili Pepper Madness says
Thanks, Sheenam!
Jake Daeffler says
Would straining affect the level of heat in the sauce or does it permeate through the cooking process?
Michael Hultquist - Chili Pepper Madness says
Jake, it will permeate through the sauce, so straining really won't affect the heat. Enjoy!