Learn how to make hot sauce from dried peppers by easily rehydrating them. You can make just about any sauce or hot sauce recipe with this method. Very easy!
How to Make Hot Sauce from Dried Peppers
Hey, everyone! A question I get here on the site quite often is "Hey, Mike, can I make your hot sauce recipes with dried peppers?" The answer is -- Absolutely Yes!
You can very easily make hot sauce from dried peppers. In fact, you can make just about of the hot sauce recipes on my site with them, which is great because some times it is more difficult to get your hands on fresh chili peppers. I grow chili peppers in my home garden every year, but with my climate, I only get fresh pods on a limited basis.
To preserve my peppers, I often dry them whole, which allows me to keep them for years if I want. Whenever I want to make a hot sauce, no problem! I just rehydrate and hot sauce in on the way!
It really is a simple process. You only need to rehydrate the peppers, but there are a few other components to discuss to help you make the best hot sauce for you.
Let's talk about how to make sauces and hot sauce from dried peppers, shall we?
About the Chili Peppers
You can use any dried peppers to make hot sauce. You can also make sauces and salsas, like adobo sauce or chile de arbol salsa, with them. Dried peppers are extremely versatile and hugely flavorful.
When choosing peppers, choose good quality dried pods. Freshly dried peppers are best, but you can still make sauces and hot sauce from older dried pods. They don't spoil. They can lose flavor and potency, however, as they age.
Seeding the Peppers. You don't have to remove the seeds from the dried chili peppers, but most people do. Some people report a slight bitter flavor in the seeds. Also, the seeds can wind up floating in your final sauce, so they become a texture issue. For some, this is not an issue. The choice is yours.
How to Rehydrate the Peppers
The easiest way to rehydrate peppers is to add them to a bowl and cover them with very hot water. The peppers will steep and soften up in anywhere from 20 minutes or longer. Once they are softened, you can use them as desired.
Another method is to simmer the dried peppers in water or a mixture of vinegar and water until they are softened.
Steeping Water
You'll notice with some darker peppers that the water used to steep them and rehydrate them turns very dark. This is because some of the nutrients from the peppers leaches into the water. That nutrient rich water can be great to thin your sauces and hot sauce. However, some people feel it is somewhat bitter in flavor.
If you find it bitter, use fresh water or more vinegar or citrus to thin out your sauces.
Best Vinegar for Making Hot Sauce
You can use any edible vinegar for making hot sauce. I have made hot sauce with simple white vinegar, champagne vinegar, malt vinegar, apple cider vinegar and more. The key in choosing the appropriate vinegar is to consider the final flavors of your sauce. Some vinegars are sweeter and some are milder.
The best vinegar to use, in my opinion, is a good quality vinegar that you love. A better tasting vinegar will give you a better tasting hot sauce.
Ingredients for Making Hot Sauce from Dried Peppers
The only ingredients you need for making hot sauce is chili peppers, vinegar and salt. You can make some outstanding hot sauce with just those three ingredients, like this Homemade Tabasco Hot Sauce. However, that is only the beginning.
You can add in all sorts of other flavor building ingredients, like onion, garlic, other peppers. vegetables, herbs and spices, citrus, fruits, juices, alcohol, and so much more.
How to Make Hot Sauce from Dried Peppers - the Recipe Method
For Method One
- Lightly toast the dried chili peppers in a hot pan for a minute or 2 per side, until they become slightly pliable and loosen the oils in the skins. This step is optional and develops more flavor.
- Remove from heat and add enough very hot water to cover the peppers. Let them steep for 15 to 20 minutes to soften.
- Strain the peppers but keep the steeping water.
- Add the rehydrated peppers to a food processor or blender along with up to 1 cup of the steeping water (or use fresh water) vinegar (use anywhere from 2 tablespoons to 1 cup), garlic powder, salt, and other optional ingredients. Process until smooth.
- Taste and adjust with salt and vinegar. Strain if desired.
- Pour into bottles and enjoy, or simmer then in a pot for 10-20 minutes to develop the flavors even more, then cool and bottle. Store in the refrigerator.
For Method Two
- Lightly toast the dried chili peppers in a hot pan for a minute or 2 per side, until they become slightly pliable and loosen the oils in the skins. This step is optional and develops more flavor.
- Add water and vinegar (use anywhere from 2 tablespoons to 1 cup), garlic powder, salt and other optional ingredients. Use less vinegar or water for thicker hot sauce. Simmer the peppers for 15 to 20 minutes to soften.
- Add the mixture to a food processor or blender along with garlic powder, salt, and other optional ingredients. Process until smooth.
- Taste and adjust with salt and vinegar. Strain if desired.
- Pour into bottles and enjoy, or simmer then in a pot for another 10 minutes to develop the flavors even more, then cool and bottle. Store in the refrigerator.
The Difference Between the Two Methods: The first method rehydrates the dried peppers with water only, allowing you to add other ingredients later as desired. The second method simmers the dried pods and other ingredients together in vinegar and water, then simply processes it all to make the final sauce. Both methods work great.
Check out my resource on How to Make Hot Sauce: The Ultimate Guide, with a great deal more information on history, hot sauce types, fermenting and more.
See my post on "Does Hot Sauce Need to be Refrigerated?"
That's it, my friends! I hope you enjoy your hot sauce. Let me know how yours turned out for you. I'd love to hear it!
Try Some of My Other Hot Sauce Recipes
- How to Make Hot Sauce from Chili Powders
- Carolina Reaper Hot Sauce
- Homemade Sriracha (both fermented and non-fermented varieties)
- Roasted Red Jalapeno Hot Sauce
- Cayenne Pepper Sauce
- Honey Roasted Hot Pepper Hot Sauce
- Ti-Malice – Hatian Creole Hot Sauce
- Ghost Pepper Hot Sauce
- Datil Pepper Sauce
- More Hot Sauce Recipes
Relevant Links
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 Dried Peppers - Recipe Method
Ingredients
- 2 cups lightly crushed and seeded dried chili peppers
- 2 cups water or enough to cover the peppers - FOR METHOD ONE
- 1 cup vinegar or as desired, FOR METHOD TWO
- 1 teaspoon garlic powder
- 1 teaspoon salt
- *Other ingredients as desired. See notes.
Instructions
FOR METHOD ONE
- Lightly toast the dried chili peppers in a hot pan for a minute or 2 per side, until they become slightly pliable and loosen the oils in the skins. This step is optional and develops more flavor.
- Remove from heat and add enough very hot water to cover the peppers. Let them steep for 15 to 20 minutes to soften.
- Strain the peppers but keep the steeping water.
- Add the rehydrated peppers to a food processor or blender along with 1 cup of the steeping water (or use fresh water) vinegar (use anywhere from 2 tablespoons to 1 cup), garlic powder, salt, and other optional ingredients. Process until smooth.
- Taste and adjust with salt and vinegar. Strain if desired.
- Pour into bottles and enjoy, or simmer then in a pot for 10-20 minutes to develop the flavors even more, then cool and bottle. Store in the refrigerator.
FOR METHOD TWO
- Lightly toast the dried chili peppers in a hot pan for a minute or 2 per side, until they become slightly pliable and loosen the oils in the skins. This step is optional and develops more flavor.
- Add water and vinegar (use anywhere from 2 tablespoons to 1 cup), garlic powder, salt and other optional ingredients. Use less vinegar or water for thicker hot sauce. Simmer the peppers for 15 to 20 minutes to soften.
- Add the mixture to a food processor or blender along with garlic powder, salt, and other optional ingredients. Process until smooth.
- Taste and adjust with salt and vinegar. Strain if desired.
- Pour into bottles and enjoy, or simmer then in a pot for 10-20 minutes to develop the flavors even more, then cool and bottle. Store in the refrigerator.
Video
Notes
Nutrition Information
JudithA says
Simple and easy recipe and directions that will bring you fresh and delicious results. I used method 1 and wasn’t disappointed
Mike H. says
Thank you for the review, Judith. Easy indeed!
Katie says
I just made this and I’m giving it as Christmas gifts. Can I leave it out of the refrigerator until the person receives it? Refrigerate then wrap? Any suggestions would be helpful!
Mike Hultquist says
Katie, with enough vinegar (which most of my recipes have plenty) the hot sauces will last months or longer out of the fridge, though you'll get more freshness in the refrigerator. Enjoy.
Don says
Can I make fermented hot sauce from dried chilis?
Mike Hultquist says
You sure can, Don. You MIGHT need a fermentation starter to get things going, but better is to ferment dried chilies with some fresh ones, which will help kickstart fermentation. Let me know how it turns out for you.
Donnie Peppers says
Thanks Mike. I have some frozen Thai peppers (in addition to the dried) from the garden in the freezer. Can these be used instead of fresh? Also, I have some reserved brine from one of your "Fermented Hot Sauce” recipes. It’s been in the fridge for a couple/few month so I’m not sure it’s still viable. Regardless, I will pick up a few fresh chili peppers, commence with the task at hand, and report back.
Happy Holidays to you and your loved ones.
Stay well,
Don , Liz and Willie Boy
Mike Hultquist says
You can use frozen peppers to make hot sauce, absolutely. I hope you enjoy it! Happy Holidays!
Donnie Peppers says
Thanks Mike. I have some frozen Thai peppers (in addition to the dried) from the garden in the freezer. Can these be used instead of fresh? I also have some reserved brine leftover from one of your fermented recipes that is about 2-3 months old. Use this?
Happy Holidays,
Donnie Peppers
Mike Hultquist says
Donnie, yes, you can use the frozen peppers instead of fresh. They work. You should be able to use the leftover brine - it shouldn't go bad, but make sure there is no growth on it or bad odor. Let me know how it goes.
Bill Krumbein says
Mike,
I couldn’t be more pleased with your recipe! Used dried Wenk’s Yellow Hot peppers (my favorite). An heirloom from New Mexico which is a cross between a Fresno type pepper and a jalapeño.
Only added the tsp of garlic powder and tsp of salt. Used 3/4 cup of regular vinegar + 1/4 cup of banana vinegar + 1 cup of water from the soaking peppers. (Method 2)
Thanks again.
Mike Hultquist says
I love it! Thanks, Bill! I need to try some banana vinegar. What a great idea.
Bill Krumbein says
Banana vinegar:
https://www.ranchogordo.com/products/banana-vinegar?_pos=1&_sid=180a84874&_ss=r
Mike Hultquist says
Yep, that's one I found. Thanks!
gunseli says
thanks for this, mike! I just made a quarter batch to try (method 1) and my lips are burning right now just by tasting it! 🙂 I love hot sauce, obviously, but I still want a bit less hot one than this. Do I add more vinegar or water, (or something else?) to reduce the heat?
Mike Hultquist says
Great! Glad to help! The best way to cut the heat is dilution. So yes, you can add more water or vinegar to thin it out, or add other ingredients, like tomato sauce or other dried milder chilies. Check out all of my other hot sauce recipes for more ideas on ingredients you can add. Happy hot sauce making!
gunseli says
Wow, that was fast! Thanks 🙂 I'll try that, and check out your other hot sauce recipes.
Lasha Faltstrom says
Made my third iteration of sauce this morning with 3oz of chili negro peppers I got for $2.39. I didn't toast them and find i like my sauce with ACV. Thanks for the resource!
Mike Hultquist says
Glad to help, Lasha!
Brett says
Is there a reason you use garlic powder rather than fresh garlic? I have some dried Ghost peppers I grew this year and dried habanero peppers I grew last year. I also grow my own garlic so naturally I want to use what I grow myself. I'm more into growing interesting plants (and for zone 3b, super hots are interesting!) than hot food, but I do enjoy it now and then. Since I grow them I want to use them and I love hot sauce.
Mike Hultquist says
Brett, you can use fresh garlic. I only used powder as this is a post on making hot sauce with dried peppers, so I used dry ingredients when possible. Fresh is great.
Lasha Faltstrom says
I use fresh for mine with:
3oz dried chili negro peppers, ( I have also used NM anf CA chilis, dried)
2C water,
3 cloves garlic,
2T ACV,
1t salt.
De-seed peps, bring big to boil in pan with water, turn off heat and steep for ab 20min, add everything to food processor, and blend to desired smoothness
Mike Hultquist says
Sounds wonderful!
Ron Albert says
Hi Mike,
Yet another question for you,
I am looking to make my first hot sauce, and wondering which of the following I could use that I have on hand. Or paired up.
I have the following dried peppers;
Jalapeno, Pasilla, Guajillo, Puya, and only two Ancho.
I always appreciate your recommendations.
Cheers!
Ron
Mike Hultquist says
Ron, all of these peppers pair nicely. I often pair guajillo and ancho in sauces, with fresh jalapenos added with soups and stews. Pasilla and puya would be great additions to these.
Ron Albert says
Excellent, thank you
Iman says
This was so helpful! Thank you!
Mike H. says
Absolutely welcome, Iman. Enjoy!
Dylan Smith says
I just bottled a ghost pepper sauce made from dried ghost peppers. I did a variation of your recipe (I skipped the toasting of the peppers) and it turned out wonderfully. About a month ago I picked up a container of 100 dried ghosts for under $30 from a very popular online retailer and lemme tell ya, after sitting in a darkened closet in a jar with some salt, vinegar, garlic, and onion, and then draining the juice, blending it, then tweaking the salt/seasoning ratio... OH MY! Been making hot sauce for about 15 years and never thought once to use dried peppers. Reconstituting the peppers lent a smoky aftertaste that really complimented the seasonings I added. Thank you for an inspirational article and recipe, Mike! This batch will go in regular rotation for sure. 🙂
Mike H. says
I am happy to hear that, Dylan. There is always something to learn, huh?! Enjoy!