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Home » Recipes » How to Make Hot Sauce from Chili Powders

How to Make Hot Sauce from Chili Powders

by Mike Hultquist · Apr 17, 2020 · 65 Comments · Jump to Recipe

How to Make Hot Sauce from Chili Powder Recipe

Learn how to make hot sauce from chili powder and a few other simple ingredients with this easy method. You'll never go without hot sauce again.

How to Make Hot Sauce from Chili Powder Recipe

It's hot sauce time in the Chili Pepper Madness kitchen, my friends. When isn't it? As spicy food lovers, hot sauces are a huge part of our overall food love, with bottles of the stuff never out of reach.

There are many, many great artisan hot sauces on the market, and I love many of them, but I also greatly enjoy making my own at home. I usually grow different varieties of peppers each year for this very purpose, to make my own personal hot sauce blends.

I have lots of information here on the site about how to make hot sauce from fresh peppers and how to make hot sauce from dried peppers, but did you realize you can also make hot sauce from chili powders?

One question I get a lot here is, "Hey, Mike, can I make hot sauce from chili powder?"

The answer is yes, absolutely.

Making hot sauce from chili powder is actually rather simple, probably one of the easiest ways to make hot sauce. Knowing how will ensure you never run out of hot sauce again.

Let's talk about how we make how to make hot sauce from chili powder, shall we?

Hot Sauces made from powders

Ingredients Needed to Make Hot Sauce from Chili Powder

There are only 3 primary ingredients to make a hot sauce from chili powder. They are Chili Powder, Vinegar and Salt. Ratios can vary to your preference, but a good starter is 1 cup vinegar to 4 tablespoons chili powder to 1/4 teaspoon salt. You can adjust from there.

You can add other ingredients to change things up. Let's discuss.

Hot Sauce Ingrients

  • Chili Powder: 4 tablespoons chili powder of choice. You can use different powders, or a blend of different chili powders. I often like to use powders from peppers I've grown in my own garden, dehydrated, and ground into powder.
  • Vinegar: 1 cup vinegar. Use your favorite vinegar here. My only suggestion is to use a good quality vinegar with a flavor you enjoy. A bad quality vinegar will result in a bad quality hot sauce. Try distilled white vinegar, rice vinegar, red wine vinegar, champagne vinegar, malt vinegar, apple cider vinegar, a combination of vinegars or others. Vinegar is also important for acidity and preserving.
  • Salt: 1/4 teaspoon salt, or to taste. Salt brings out the flavor and really rounds things out.
  • Optional Additions: Your additional ingredients are practically limitless here. Consider adding garlic powder, onion powder, cumin, dried basil, dried oregano, black pepper, dried and crushed carrot, citrus like lemon juice, lime juice, pineapple juice and other juices. You are only limited by your creativity.
  • Water: My base recipe here calls for 1/2 cup vinegar and 1/2 cup water. I prefer to dilute the overall vinegar taste, which can be quite overpowering, with water. However, this is optional. You can use pure vinegar if you'd like, but it is fine to cut it with water.

How to Make Hot Sauce from Chili Powder - the Recipe Method

  1. Add all of your ingredients to a food processor or blender. Blend until smooth.
  2. Taste and adjust for salt and vinegar. Add more water or vinegar for a thinner sauce.
  3. You can use the sauce as-is at this point, or heat it in a small pot. Simmer for 10 minutes to let the flavors develop even more.
  4. Cool, bottle and enjoy.

Boom! Done! Easy enough, isn't it? Making hot sauces from chili powders is pretty simple. Questions for you include: Do you simmer yours or prefer it freshly mixed? Do you prefer more or less vinegar? What other flavor building ingredients do you add to your hot sauces?

Let me know. I'd love to hear!

3 bottles of hot sauce

Recipe Tips & Notes

  • Play with the Ratios. Consider this a base recipe. Play with the ratios of liquid to powders to achieve your preferred consistency. Want a thicker sauce? Add more chili powder and use less vinegar and/or water. Thicker sauces made with chili powders tend to be grainier. Want a thinner sauce, more like a Tabasco Sauce? Use more vinegar.
  • Experiment. Experimenting with flavors and other ingredients is very important. Start with what you love. I love garlic so almost always include it. Love tomato? Tomatoes are great for hot sauce. Carrots, too. Do you enjoy fruit? Chili peppers and sweet fruit are best friends. Get crazy, experiment, and have fun.
  • Make Your Own Chili Powders. If you are a gardener, or are thinking of starting one, I highly encourage you to grow your own peppers. There are so many types you just can't get anywhere else. Once they are harvested, you can dehydrate your peppers to make your own chili powders. Then, use some to make hot sauce!

That's it, my friends. Time to make some hot sauce! Let me know what you wind up making. I'd love to hear how it turned out for you. Keep it spicy!

See my post on "Does Hot Sauce Need to be Refrigerated?"

Try Some of My Other Popular Recipes

  • How to Make Hot Sauce: The Ultimate Guide
  • How to Make Hot Sauce from Dried Peppers
  • Fermented Hot Sauce
  • Carolina Reaper Hot Sauce
  • Homemade Sriracha (both fermented and non-fermented varieties)
  • Cayenne Pepper Sauce
  • Ghost Pepper Hot Sauce
  • More Hot Sauce Recipes

Relevant Links

  • Preserving Peppers
  • Dehydrating Peppers
  • Fermenting Chili Peppers
  • Cooking with Hot Sauce

Several bottles of hot sauce made from chili powders

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.

How to Make Hot Sauce from Chili Powder Recipe
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How to Make Hot Sauce from Chili Powder - Recipe

Learn how to make hot sauce from chili powder and a few other simple ingredients with this easy method. You'll never go without hot sauce again.
Save Recipe Saved!
Course: hot sauce, Main Course, Seasonings
Cuisine: American
Keyword: chili powder, hot sauce, recipe, spicy
Prep Time: 5 minutes
Cook Time: 10 minutes
Calories: 7kcal
Author: Mike Hultquist
Servings: 20
Tap or hover to scale
4.95 from 20 votes
Leave a Review

Ingredients

  • 4 tablespoons chili powder of choice yes, you can use a mixture
  • 1 tablespoon garlic powder optional
  • 1/4 teaspoon salt or to taste
  • 1/2 cup vinegar
  • 1/2 cup water
  • Optional Additions: 1 teaspoon or more of onion powder cumin, dried basil, dried oregano, etc.

Instructions

  • Add all of the ingredients to a food processor or blender. Blend until smooth.
  • Taste and adjust for salt and vinegar. Add more water or vinegar for a thinner sauce.
  • You can use the sauce as-is at this point, or heat it in a small pot. Simmer for 10 minutes to let the flavors develop even more.
  • Cool, bottle and enjoy.

Video

Nutrition Information

Calories: 7kcal   Carbohydrates: 1g   Protein: 1g   Fat: 1g   Saturated Fat: 1g   Sodium: 56mg   Potassium: 36mg   Fiber: 1g   Sugar: 1g   Vitamin A: 474IU   Calcium: 5mg   Iron: 1mg
How to Make Hot Sauce from Chili Powder Recipe
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.
 

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    Recipe Rating




  1. PeterB says

    January 10, 2023 at 12:23 am

    5 stars
    Thanks very much for the recipe for hot sauce made from powdered cayenne. It was very helpful to have some guidance. I started with two teaspoons cayenne, one teaspoon smoked paprika, and one teaspoon ground chipotle, with half and half vinegar and water as you suggested. Salt of course. The results were immediately good if slightly grainy. I'm wondering whether the graininess will decreas as the powder gets soaked with the liquid.

    anyway, very helpful, thanks again, and I look forward to experimenting further.

    Reply
    • Mike Hultquist says

      January 10, 2023 at 6:48 am

      Thanks, Peter. You can reduce the graininess with more liquid, but that's one of the characteristics of sauces made from powders, to various degrees. Happy experimenting!

      Reply
      • Karl says

        February 05, 2023 at 12:31 pm

        Will it decrease the flavor if you were to strain the sauce through a strainer with cheese cloth to eliminate the graininess?

        Reply
        • Mike Hultquist says

          February 06, 2023 at 8:13 am

          It won't dilute the flavor, but will thin it out considerably. You can always mix some of the pulp back in if you'd like.

          Reply
  2. Aaron Eagleburger says

    December 27, 2022 at 7:47 pm

    5 stars
    I have two quarts of powder. a blend of habaneros, ghosts, and Carolina reapers. the powder is powerful!

    Reply
    • Mike Hultquist says

      December 28, 2022 at 7:54 am

      Yes! Powerful indeed!

      Reply
  3. Ramy says

    December 10, 2022 at 3:08 pm

    How long this sauce will last in the refrigerator or on the pantry?

    Reply
    • Mike Hultquist says

      December 10, 2022 at 3:25 pm

      Ramy, typical vinegary hot sauces will last 6 months or longer out of the fridge (they start to lose freshness), and 2 years in the fridge.

      Reply
  4. suzanne says

    November 17, 2022 at 7:24 am

    5 stars
    Excellent information. thank you so much. i have been experimenting with my 'bitch be trying to kill me' hot sauce made from my fresh cayenne peppers. my husband named it last year. he loved it so here we go again.

    looking at suggestions to thicken hot sauces, how come no one ever mentions adding powders like chili or cayenne/ sorry my keyboard won't type caps anymore. need to upgrade ahaha. Also, whenever i use cornstarch or flour in gravy it solidifies in the fridge. Does thickening with cornstarch solidify the hot sauce too/ again, that's a question mark lol

    thanks again for the video. btw love the blender. i have one from the 70's. inherited it from my mother. need to upgrade that as well.

    Reply
    • Mike Hultquist says

      November 17, 2022 at 7:30 am

      Hey, Suzanne. Yes, you can thicken with powders and other spices, as long as you are happy with the added flavor. Starches and such CAN harden up a little in the fridge, but can loosen when they warm up a little. You don't need a lot, though. Xanthan gum is a good thickener you might try. I appreciate the comments!

      Reply
  5. Josh says

    November 09, 2022 at 2:56 pm

    5 stars
    Hello! Great info! I was wondering if you could use cornstarch to thicken it up without adding more chili powder? Sometimes adding more chili powder will increase the heat. Let me know what you think?

    Reply
    • Mike Hultquist says

      November 09, 2022 at 3:13 pm

      You can, Josh. Xanthan gum is more often used as a thickener for hot sauce, though you can use corn starch or similar, like arrow root. Those are more used for other sauces, but will still work!

      Reply
      • Josh says

        November 09, 2022 at 3:16 pm

        5 stars
        Oh wow, you replied so quickly you read my mind! Haha thank you! I'll let you know what happens next!

        Reply
    • Josh says

      November 09, 2022 at 3:15 pm

      5 stars
      Sorry for the excessive replies.

      I want to stick out when it comes to unique blends. That being said, if the cornstarch works and I wanted to substitute something more interesting like: Potato Starch, Rice Flour, Tapioca Flour, Arrowroot Powder, Xanthan Gum, Ground flaxseeds is that something that would go well?

      Reply
      • Mike Hultquist says

        November 09, 2022 at 3:29 pm

        Yep, you can really use any of those. I usually use cornstarch or similar for thickening something like gravy, chili sauces, even soups and such, but they'll work for hot sauces as well.

        Reply
  6. Bob says

    August 12, 2022 at 5:42 pm

    5 stars
    Hi Mike. I really enjoy your blog and have tried several of your pepper sauce recipes. I also have a pepper garden with about 20 plants. Here in AZ, I get great crops in the spring and fall, and make more salsa style sauces. During the summer, the plants go dormant. So, I've started making sauce from dehydrated and ground peppers. I'm not very fond of vinegar, so I have been using grapefruit juice, which has a PH of 3.9, lower than white vinegar. IMHO, a big improvement.

    Reply
    • Mike Hultquist says

      August 13, 2022 at 7:44 am

      I love the use of grapefruit juice, Bob. Sounds awesome!

      Reply
  7. Eivind Nilsen says

    August 08, 2022 at 9:03 pm

    5 stars
    Have you tried blooming the spices at the start of this recipe? I wonder if it might deepen the flavors.

    Reply
    • Mike Hultquist says

      August 08, 2022 at 9:31 pm

      You can surely do so, Eivind. I often do that with recipes.

      Reply
      • Brea says

        September 28, 2022 at 6:28 pm

        What does blooming spices mean?

        Reply
        • Mike H. says

          September 28, 2022 at 7:04 pm

          Hey Brea, another word for blooming is tempering. It is a cooking technique from South Asia - really helps to bring the aromas to their maximum!

          Reply
  8. Mike says

    November 10, 2021 at 2:59 am

    Hey mate, wondering how you would go about doing this as a ferment? So you think it's possible and what would would you have to change about it? Thanks

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      November 10, 2021 at 6:31 am

      Mike, I've never tried to ferment powders. I think it would be difficult to keep it below the brine, but if you try, I would mix it with fresh peppers to make sure the ferment gets going. See: https://www.chilipeppermadness.com/cooking-with-chili-peppers/how-to-make-fermented-pepper-mash/

      Reply
  9. Chase says

    September 03, 2021 at 4:03 pm

    I went off the deep end and totally winged a new sauce!

    8 ghost pepper

    1 head garlic

    1 tbs kosher salt

    1 sweet vidalia onion

    4 cups chopped Roma tomato

    6 peaches

    6 cups vinegar

    Roasted all the veg and fruit for 25 min at 350 F, then low boiled with vinegar for an hour. Let it rest for a half hour then processed it and strained it.

    The end result is a beautiful sweet kick up front with a nice, lingering heat on the back end.

    Let me know what y’all think!

    Cheers!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 04, 2021 at 6:27 am

      There you go, Chase! I love it! Very nice.

      Reply
  10. Rajen from Mauritius says

    May 21, 2021 at 8:11 am

    Hello Michael,

    I made the sauce as per your recipe.
    Taste hot and nice but a small foam when I bootle it.

    Please advise the speed of your blender

    Thanks

    Rajen

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      May 25, 2021 at 6:38 am

      Hello, Rajen. The foam is likely just a result of the blender and should settle.

      Reply
  11. decay says

    January 15, 2021 at 11:45 am

    5 stars
    I'm considering using pure ground Scorpion powder to up the heat on a batch of fermented hot sauce I have going. Would it be better to add the powder during ferment, or after? Maybe it doesn't matter...

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      January 15, 2021 at 1:55 pm

      I would add it in afterward. Let me know how it turns out for you.

      Reply
  12. Tempest Hartley says

    January 14, 2021 at 7:55 am

    For a better all round flavour. Preheat a frying pan on a medium heat. Dry fry your spices for 1-2 minutes until aromatic and allow to cool completely before blending all of the ingredients. Do not dry fry herbs or salts.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      January 14, 2021 at 8:01 am

      Yes, nice way to develop flavor, though I would caution against the time. Be sure not to burn your spices. I usually dry fry seeds and such before grinding them. Thanks for the input!

      Reply
  13. Keith says

    January 08, 2021 at 3:53 pm

    Love the recipe! I was wondering, could you substitute some of the ingredients for their fresh versions? For example, instead of using garlic power you use fresh garlic. Or is the general rule that for powder based hot sauces. Stick to powders?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      January 09, 2021 at 7:59 am

      Keith, yes, you can. See my post on How to Make Hot Sauce for using fresh ingredients. This site has a lot of those recipes: https://www.chilipeppermadness.com/recipes/how-to-make-hot-sauce/

      Reply
  14. Dominic Hall says

    January 03, 2021 at 3:35 am

    5 stars
    Awesome recipe I love it!!! Anyone tried replacing the water with just vinegar? To make it more like a tabasco

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      January 03, 2021 at 7:17 pm

      Dominic, yes, you can totally use vinegar to make more of a Tabasco or Louisiana style hot sauce. Enjoy!

      Reply
  15. Fleischman says

    December 13, 2020 at 6:37 pm

    5 stars
    Hello Michael,
    1. TABASCO® Original Red Pepper Sauce does not list water as ingredient. If you wanted to imitate their result, how much vinegar total would you use for every 4 tablespoons of cayenne powder (don't have tabasco pepper powder yet)?
    2. Do you have a favorite source/brand for tabasco pepper powder you'd recommend in order to try to imitate original Tabasco sauce? Do you sell tabasco powder?
    Thank you,
    F

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      December 14, 2020 at 9:37 am

      Fleischman, I don't have a source for the powders. I would personally make them myself from dehydrated tabasco peppers. For the sauce, try 1/2 cup to start then adjust from there. It's really to your personal taste. Also, see this recipe for Homemade Tabasco Hot Sauce: https://www.chilipeppermadness.com/recipes/tabasco-sauce/

      Reply
  16. Tom Schwieger says

    December 02, 2020 at 10:30 am

    4 stars
    There is a pressure cooking technique where you can cook in canning jars.
    I did this with your recipe.
    I thought it might make the liquid more of a "colloidal" suspension by swelling the powder grains.
    It worked and the power is no longer a sediment that settles out.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      December 02, 2020 at 11:15 am

      Thanks for the input, Tom.

      Reply
  17. Fleischman says

    November 14, 2020 at 10:06 am

    5 stars
    Michael,
    Today I made my first hot sauce.
    2 Tablespoons cayenne powder
    1/4 distilled white vinegar
    1/4 filtered water
    blended it, then 1- min simmer, then through mesh strainer
    I love it! (I then made Turkish-style coffee and was tempted to put some cayenne sauce drops in it, but did not 😉 )
    If you wanted the dish to have both cayenne sauce and mustard, would you mix the store-bought mustard into the cayenne sauce (and, if so, before or after simmering)? Or would you add the cayenne sauce and the mustard separately into the dish?

    Second batch will be with Chipotle Chile powder (smoke-dried jalapeños powder).

    Thank you very much!
    F

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      November 14, 2020 at 10:42 am

      Awesome! Sounds great! I would simmer it all together with the mustard to let the flavors blend even more. Wonderful!

      Reply
  18. Fleischman says

    November 13, 2020 at 12:25 am

    Michael,
    Thank you for directing me here from your homemade Tabasco hot sauce article.
    If wanting to make “cayenne powder + vinegar hot sauce”, would you replace the 4 Tablespoons chili powder in this recipe with 4 Tablespoons cayenne powder?
    Thank you again!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      November 13, 2020 at 8:53 am

      Absolutely. Very easy. Let me know it goes for you.

      Reply
  19. Mike says

    October 19, 2020 at 1:05 pm

    5 stars
    OK...so how do I tell when it goes "bad"? Is it a matter of simply testing the Ph regularly? Is there a rule of thumb (2 months??)...I have an abundance of pepper dust made from my garden peppers I would love to try this out with, just have no idea the life of the end result....Thanks!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 19, 2020 at 1:08 pm

      Mike, you'll know it's gone bad if there is visible growth on the sauce, like mold or fuzz, and if the taste is just off and/or a bad, rotten smell forms. If you use vinegar, it will last a very long time, especially in the refrigerator. If you make a non-vinegar sauce, like an enchilada sauce, it should keep a week or longer, depending, though you can easily freeze that. I hope this helps! Enjoy!

      Reply
  20. mark says

    August 18, 2020 at 1:39 pm

    just tried my first hand at this. kind of a hybrid cholula/old bay, with Paquin, de arbor, garlic, old bay, lime juice, etc. Wow, what a kick! much hotter than cholula. very happy with it! thanks for guidelines.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 18, 2020 at 2:03 pm

      Great to hear it, Mark! I love it. Glad you are enjoying it.

      Reply
  21. Charles says

    August 12, 2020 at 1:52 pm

    5 stars
    I just made a Jalapeno aji amarillo hot sauce with the recipe. I used half apple cider vinegar and half water. I added a touch extra garlic, a bit of onion powder and some cumin.
    The heat hits and sticks with you. The flavor is good. It's thick, potent and just what I was looking for.

    Thanks!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 12, 2020 at 2:11 pm

      Great, Charles! Happy to hear it! Sounds wonderful.

      Reply
  22. Lila says

    June 19, 2020 at 11:31 pm

    5 stars
    I loved this! I went a bit crazy with the modifications, I thought I'll try some things and see what happens. I used 2 tablespoons peri-peri powder, 1 tsp smoked paprika, half cup apple cider vinegar, half cup brown malt vinegar, half cup water, a splash of wine (why not haha), a minced garlic clove and a tsp of guava jam! It sound like a wild mix but it's absolutely delicious! The smokey sweetness from the guava and paprika really balanced the spicy. And the wine gives it depth. I simmered it for 10 minutes to get the flavors going. Thanks so much for the inspiration!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      June 20, 2020 at 11:27 am

      Very nice, Lila! I LOVE the addition of the guava jam! What a nice touch of sweetness. I'll have to try that!

      Reply
  23. Scott says

    May 19, 2020 at 5:21 pm

    Hi, great recipie.

    Im going to try this with Korean chilli flakes and as Korean food and fermentation go hand in hand, I was wondering if you could go down the fermentation route with chilli powder rather than simmering.

    What do you reckon?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      May 20, 2020 at 5:40 am

      Scott, honestly I've never tried to ferment a powder and I don't know if that will work. It would be difficult to keep all the powder beneath the brine. You might try it with a mix of powder and fresh peppers to get thing started. I know you can ferment dried pods.

      Reply
  24. Hi says

    May 02, 2020 at 6:34 am

    I have a problem, i feel that the vinegar flavour is always way too overpowering and i only used half the amount of vinegar you suggested, i used standard malt vinegar. Anyone have any advice, should i use even less?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      May 02, 2020 at 7:43 am

      You can definitely cut back on the vinegar and even omit it if you'd like. The only issue is if the acidity is not how enough (low pH), it won't last as long, even in the refrigerator. If you want it to last longer without vinegar, you can always try citrus. Let me know how yours turns out! Enjoy!

      Reply
  25. Dave Krassowski says

    April 20, 2020 at 9:48 am

    Looks great!! I will make this today. Does it need to be refrigerated?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      April 20, 2020 at 12:25 pm

      Hello, Dave! Ah, the ultimate hot sauce question! There is big disagreement in the hot sauce world, with people falling on either side. To refrigerate or not to refrigerate, that is the question. I personally refrigerate my hot sauces. Anything can go bad eventually. If you have enough acidity (vinegar, citrus), the hot sauce will last much longer and will resist spoilage. Shoot for a pH of 3.5 or lower for home keeping. Anything above that really should be refrigerated. 3.5 or lower is really up to you. Again, I personally refrigerate. I hope this helps!

      Reply
  26. simon says

    April 20, 2020 at 5:48 am

    5 stars
    Thanks for the great idea.
    I have just started growing peppers so will use them. But will use the powder I have at home as I want to give it a go sooner rather than latter

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      April 20, 2020 at 6:55 am

      Sure thing, Simon! Glad I could help! Yes, no reason to wait for great hot sauce!

      Reply
  27. Maura says

    April 19, 2020 at 6:22 pm

    5 stars
    Winner! Made this 2 hours ago - used your exact recipe - I grounded dried Japones for the pepper spice. AH-MAZING! Used it on Burgers tonight. Thank you SO much for posting!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      April 20, 2020 at 6:55 am

      Excellent, Maura! So easy, right? Making hot sauce is something wonderful. Glad it helped.

      Reply
  28. Tony says

    April 18, 2020 at 12:43 pm

    5 stars
    Never miss your ideas.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      April 18, 2020 at 2:00 pm

      Thanks, Tony! I appreciate it!

      Reply
  29. Peg says

    April 18, 2020 at 8:35 am

    5 stars
    Recipe looks fabulous, Mike! I’ve made hot sauce from peppers I’ve grown, but never from powder. I’m anxious to try this now. Thanks so much!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      April 18, 2020 at 12:34 pm

      Thanks, Peg! People ask me how to do this all the time, so I finally got a post online and video for it! I hope you enjoy the hot sauce.

      Reply

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