This is a simple homemade hot sauce with big garlic flavor, easy to make, customizable to your heat preference, perfect for every day use, a new favorite.
Garlic lovers! Looking for a hot sauce recipe that truly delivers when it claims to have big garlic flavor? This is the recipe you need. Behold - Garlic Bomb Hot Sauce.
It's the perfect everyday hot sauce for garlic lovers, made with a mix of hot chilies (easy to customize the heat) and lots of fresh garlic, a Chili Pepper Madness favorite.
I was going to do my own hot sauce line (and still might!), and this is a small batch version of one I nearly released. I love it so much, I wanted to share it with you so you can enjoy it at home.
Let's talk about how to make garlicky hot sauce, shall we?
Mike's Garlic Bomb Hot Sauce Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Mixed Chilies. I'm using a blend of red cayenne, red jalapeno, red serrano, and cherry peppers from my garden. You can use your favorites with heat levels you prefer. This recipe works with green chilies.
- Fresh Garlic. Lots of garlic in this hot sauce!
- Apple Cider Vinegar. For a tangy quality. Red wine vinegar is a great alternative. It does work with white vinegar.
- Salt. To taste.
Recipe Tips & Notes
- Don't Skimp on the Garlic. After many batches and experimentation, I've found that it's hard to add too much garlic. Keep upping the amount while batch testing to get the full garlic flavor you prefer.
- Customize the Heat. You can make a mild version by subbing in red bell pepper (fresh or roasted) for part or all of the hotter chilies. Make a more fiery version by tossing in a habanero or even a superhot or two. Fire it up!
Serving Suggestions
- Everyday Drizzle. This is the perfect go-to table sauce . Splash it over eggs, breakfast burritos, pizza, or tacos. It’s bold but balanced, so it won’t overpower your meal.
- Garlic-Lovers’ Marinade. Mix a few tablespoons with olive oil and lemon juice to marinate chicken, shrimp, or steak before grilling. You'll get some big garlicky heat and tang.
- Kick Up Your Pasta. Stir a spoonful into Alfredo, marinara, or butter sauce for fiery garlic flavor. It’s also awesome mixed with mayo for a spicy garlic aioli.
- Spicy Stir Fry Sauce. Toss it with noodles, veggies, or fried rice for a quick hit of heat and umami. Garlic + vinegar + chili = flavor explosion.
- Sandwiches & Burgers & Wings. Use in place of ketchup for next-level burgers, dogs, and grilled cheese.
- Wing Sauce. Mix equal parts Garlic Bomb and melted butter for an instant spicy garlic wing sauce. Compare to my Homemade Buffalo Sauce Recipe.
Storage
Store Garlic Bomb Hot Sauce in a sealed bottle or container in the refrigerator for several months. For longer keeping, freeze in small portions.
Because it uses ¾ cup vinegar, the acidity should be safe for short-term refrigeration, though pH can vary. If you want longer storage or shelf stability, test with a pH meter and be sure it’s below 4.0.
See my post - Does Hot Sauce Need to Be Refrigerated?
That's it, my friends. I hope you enjoy the homemade hot sauce! Extra garlic! Let me know how you'll be using yours!
Cookbook Recommendation
If you enjoy spicy cooking, I hope you'll check out my cookbook! 100 easy recipes with big, bold flavor.
- Flavor Madness Cookbook, by Mike Hultquist
- Also see - The Spicy Food Lovers' Cookbook, by Mike Hultquist (affiliate link, my friends!)
Tools Used For This Recipe
- Hot Sauce Bottles (5 ounces) - I use these like crazy! Perfect for gift giving or home keeping.
- Hot Sauce Bottles (10 ounces) - For larger batches.
- Plastic Squeeze Condiment Bottles with Red Tip Cap (16-ounces)
Amazon Affiliate links, my friends! As an Amazon Associate I earn from qualifying purchases.
Try Some of My Other Popular Recipes
- Jalapeno hot sauce recipe, bright and citrusy, made with fresh jalapenos and lime juice, only 6 ingredients.
- This habanero hot sauce recipe is the perfect mix of fire and flavor.
- Learn how to make tabasco with my homemade tabasco sauce recipe. Fermented and non-fermented versions.
- My mango-habanero hot sauce recipe is the perfect balance of fruity and spicy.
- See all of my Hot Sauce Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Garlic Bomb Hot Sauce Recipe
Ingredients
- 10 ounces mixed red chili peppers ~285 g (I'm using a blend of cayenne, red jalapeno, red serrano, and cherry peppers from my garden - use your favorites with heat levels you prefer)
- 3 ounces garlic chopped (~85 g) (use 4 ounces/113 g for more pronounced garlic flavor)
- ¾ cup apple cider vinegar ~180 ml (or use red wine vinegar)
- ¼ teaspoon salt or to taste, ~ 1.5 g
Instructions
- Add all of the ingredients to a small pot or saucepan.
- Bring to a boil, then reduce heat, cover and simmer for 10-15 minutes to soften.
- Cool slightly then transfer to a food processor or blender. Blend until very smooth.
- Taste and adjust for salt. Add water or more vinegar 1-2 tablespoons at a time to thin to your desired consistency, if needed.
Notes
Nutrition Information
Kate says
This is now one of our faves! The flavor is amazing and tastes great on chicken pizza.
Mike Hultquist says
Yes!! I love to hear it, Kate! I can't get enough of this one!
Charles Anderson says
Can the amount of vinegar be reduced???
I am not a vinegar flavored person
Can olive oil be a substitute?
Thank you
Mike Hultquist says
Charles, yes, you can reduce the vinegar, though it won't last as long. Replace with citrus is an option. You can use oil or other liquid, though it will only last a week or so roughly. See my Creamy Jalapeno Sauce Recipe (https://www.chilipeppermadness.com/recipes/creamy-jalapeno-sauce/) which is made with oil. You can use that method for this.
Karen Evans says
Just wanted to know with the Garlic Bomb hot sauce recipe if the chiles have their seeds and veins removed before cooking them. I’ve got a ton of chiles in my garden that need to be harvested soon before we get the first hard freeze and some are still small. Our growing season is pretty short. This would be a good use.
.
Mike Hultquist says
Karen, you don't have to core them out if you don't want to, though you can if you want. I usually do not remove them. Removing the innards will remove most of the heat. FYI. I do hope you enjoy it!
Jo B. says
Hi, I’ve just made a batch with some of my home grown Trinidad Scorpions. I’m in the UK and it’s been a poor summer but they survived! I can’t wait to sample some. This is the first time I’ve made this sauce so I have stuck to the recipe.
Mike Hultquist says
Enjoy, Jo!! Should be nice and hot!
Virginia says
Hi,
I love your hot sauce recipes. For this recipe how should you store it and what would the shelf life be?
Mike Hultquist says
Thank so much, Virginia! I have storage information in the post: Store Garlic Bomb Hot Sauce in a sealed bottle or container in the refrigerator for several months. For longer keeping, freeze in small portions. Because it uses ¾ cup vinegar, the acidity should be safe for short-term refrigeration, though pH can vary. If you want longer storage or shelf stability, test with a pH meter and be sure it’s below 4.0.
Michael Smith says
Absolutely amazing flavour. My new favourite.
I used Jalapeno, Birdseye and Scotch bonnet.
Mike Hultquist says
Glad you like it, Michael! Great chilies!
SK says
I just made this and it is delicious 😋
Mike Hultquist says
Glad you enjoyed it, SK! I'm addicted to this one.
Jim Spears says
I love this recipe. I used jalapeños, serrano, and a red Marconi. The only peppers I had at the time. Followed the recipe to a T. I want to try it with the red wine vinegar. It is really tasty! Thanks!
Mike Hultquist says
Thanks, Jim! I think this one is going to be popular. It's so good!! Definitely a favorite here.
Mel . says
Got to give this try ! I lost my jalapeno and cayenne plants last winter , we had 3 days of temps around 2c for 3 days , very unusual for Corfu .But my Bishops Hat plants survived . I have got ground cayenne so will use that . Will let you now how it turns out .
Mike Hultquist says
Surely, Mel! I hope you enjoy it! Sorry to hear about your winter loss. Booo.
Mel . says
Well I made this sauce and BOOM is the correct term ! I gave some to my friend to try , his reply was " I likey ,I likey , a lot !"
Mike Hultquist says
Yes!!! I know, we LOVE LOVE LOVE this sauce. Lots of garlic is the way. Glad you like it!
Alan Leach says
Mike do you clean the peppers and remove the seeds? Maybe with the blender you don't have to, but is it hotter with seeds left in? I like the heat, the rest of the family, not so much.
Mike Hultquist says
Alan, I typically do not core the peppers, as you're right, most of the heat is in the whitish innards. It is hotter for sure if you do not core them out. I hope you like it!
Jim Dwyer says
I would love to make this recipe- where i live there are no hot red colored fresh chili peppers- do you have any alternative suggestions?
Mike Hultquist says
Jim, you can use any peppers for this, really. If you really want the red color, you can try zero heat bell peppers at the base for color and flavor, but then add in a couple habaneros or ghost peppers (or hotter) for the heat. Otherwise, it will work with green chilies, or a mix.
Darren says
This looks great! We grow a lot of chillies, but end up keeping them in the freezer for ages whilst we wonder what to do with them - my wife loves garlic though so might have to make this as a surprise 🙂
Mike Hultquist says
Awesome! I hope she loves it, Darren! Let me know!