Make Pizza Party Hot Sauce! A tomato-forward hot sauce with jalapeños, basil, oregano, and balsamic, perfect for drizzling over cheesy pizza and more.
Finally, a hot sauce made for pizza! Pizza night just got a whole lot hotter, my friends.
Mike's Pizza Party Hot Sauce is made specifically for drizzling over your favorite slice. It’s tomato-forward with roasted jalapeños or serranos, a touch of sun-dried tomato for richness, and those classic Italian herbs - basil, oregano, fennel - that make every bite taste like pizza in a bottle.
I created this sauce to complement gooey cheese, rich tomato sauce, and chewy crust. It’s bold but not too fiery, with a mild to medium kick that works for everyone at the table.
And don’t stop at pizza! This hot sauce is also fantastic on pasta, calzones, grilled sandwiches, and even breadsticks.
Why You'll Love This Hot Sauce
- Made for Pizza. Built with tomatoes, basil, oregano, and balsamic, all the flavors you love on a pizza, now in hot sauce form.
- But Also Versatile. Perfect on pizza, but just as awesome on pasta, calzones, sandwiches, and more.
- Mild to Medium Heat. Just enough kick from jalapeños or serranos to cut through gooey cheese without overpowering.
Ingredients & Substitutions
The full ingredients list with measurements and cooking directions is listed in the printable recipe card at the bottom of the post.
- Red Jalapeños or Serranos. Mild to medium heat with bright flavor. Serranos are hotter, jalapeños more approachable. Try Calabrian chilies for a fruity Italian twist that pair nicely with pizza.
- Roma Tomatoes. Roasted for body and sweetness. Any meaty plum tomato works, or swap in canned fire-roasted tomatoes.
- Sun-Dried Tomatoes. Not oil-packed. Adds rich, concentrated tomato flavor. Swap with 1 tablespoon tomato paste if needed.
- Onion and Garlic. Roasted for savory depth. Use white or yellow onion, and adjust garlic to taste. Use extra if you love garlicky pizza like I do.
- Red Wine Vinegar & Balsamic Vinegar . Red wine vinegar adds tang, balsamic brings sweetness and pizzeria-style depth. Apple cider vinegar works in a pinch.
- Oregano and Fennel Seed. These Italian herbs give the sauce its “pizza sauce” personality. Use fresh or dried oregano. Fennel seed offers subtle anise-like sweetness - you can skip it if needed, but I highly recommend it.
- Black Pepper and Salt. Adjust both to taste.
- Fresh Basil. Stirred in at the end for freshness. Use dried only if fresh isn’t available.
- Sugar or Honey. Optional. Just a touch to balance acidity if needed.
- Water. To thin the sauce to your preferred consistency.
Recipe Tips & Notes
- Vinegar Balance. Start with ⅓ cup red wine vinegar, then taste and add more if you want sharper tang. Don’t skip the balsamic if you can help it - it’s what makes this sauce sing on pizza.
- Strain or Keep Rustic. Strain the sauce after blending for a silky hot sauce, or keep it rustic with tomato and chili flecks for more of a “drizzle-style” finish. You won't need to strain if you have a really powerful blender.
- Rest Before Using. Don’t skip the 1-day refrigeration step. The flavors really meld together overnight, giving you a smoother, more unified sauce.
Serving Suggestions
There are so many ways to enjoy this hot sauce! Here are some of my favorite ways.
- Drizzle on Pizza. This sauce was made for pizza night. Spoon or drizzle it over a hot, cheesy slice for the perfect herby, tangy kick.
- Pasta & Calzones. Stir into pasta sauces or serve alongside calzones and stromboli for extra heat and depth.
- Sandwiches & Paninis. Add a splash to grilled sandwiches, subs, or paninis for a spicy, tomato-basil lift.
- Breadsticks & Garlic Knots. Use as a dipping sauce instead of marinara for a bold twist.
- Beyond Pizza. Try it on grilled chicken, roasted veggies, or even eggs. It’s versatile enough to go beyond pizza night.
Storage
Store your Pizza Party Hot Sauce in sealed bottles or jars in the refrigerator. It will keep for 1-2 months easily thanks to the vinegar. For longer storage, follow proper hot water bath canning procedures. Always use clean utensils to avoid contamination.
You can also freeze it for 2-3 months.
That's it, my friends. I hope you enjoy my Pizza Party Hot Sauce recipe. I want to hear how you'll be serving 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
Want More Hot Sauce Recipes?
- Cherry Bomb Hot Sauce Recipe (Cherry BOOM!). A great everyday sauce made with vibrant cherry peppers.
- Pure Devil Juice Hot Sauce. A mix of umami, earthy sweet, and vibrant heat for big, bold flavor that lingers like the devil's kiss.
- Smoked Ember Hot Sauce (with Smoked Chilies) Recipe made with a variety of chilies that have been smoked for a distinctive flavor.
- Sun-Kissed Umami Hot Sauce Recipe blends red chilies, miso, kombucha, and sun-dried tomatoes into an umami-rich flavor bomb.
- 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.
Pizza Party Hot Sauce Recipe
Ingredients
- 8 ounces red jalapeños or serranos or a mix - about 12-15 jalapeños OR 15-20 serranos (you can use green chilies, or other red chilies for color, like Fresno or Calabrian)
- 6 ounces Roma tomatoes about 2-3
- ½ small onion about 3 ounces
- 3 cloves garlic peeled (or to taste)
- 2 ounces sun-dried tomatoes not "oil packed", about 1/4 cup - rehydrated in warm water - or use 1 tablespoon tomato paste
- 1/3-½ cup red wine vinegar plus more as needed
- 2 tablespoons balsamic vinegar
- 1 teaspoon fresh oregano
- ½ teaspoon fennel seed
- ½ teaspoon black pepper
- Salt to taste
- ½ teaspoon sugar or honey optional, to balance
- 1 teaspoon minced fresh basil
- 1/4 cup water to thin, if needed
Instructions
- Pre-heat oven to 450 degrees F (230 C).
- Remove stems from the chilies and Roma tomatoes and slice them in half. Set them onto a lined baking sheet.
- Add the onion, and garlic to the baking sheet and roast for 20-30 minutes to soften. Remove the garlic after 10-15 minutes to avoid burning, if needed.
- Remove from heat. Remove the tomato skin if desired.
- Add the roasted vegetables to a blender or food processor along with the rehydrated sundried tomatoes, red wine vinegar, balsamic vinegar, oregano, fennel seed, black pepper, salt to taste, and optional sugar or honey. Blend until smooth.
- Pour the sauce mixture into a saucepan or small pot and simmer for 15 minutes to develop the flavors.
- Stir in fresh basil to incorporate - return to the blender and blend until extra smooth if desired.
- Thin with water and adjust for salt to taste. Strain for a smoother hot sauce, or skip for more rustic.
- Transfer to cleaned bottles and refrigerate for 1 day to let the flavors mingle.
Notes
Nutrition Information
Mari says
Mike,
Is there a replacement for balsamic vinegar?
Thank you.
Mike Hultquist says
Mari, apple cider vinegar works in a pinch, or use more red wine vinegar. Enjoy!
Theresa says
Hi Mike, How long does this hot sauce last in the refrigerator? I will leave a rating after I try it. Thanks Mike
Mike Hultquist says
Hi, Theresa. I have Storage Info in the post. "Store your Pizza Party Hot Sauce in sealed bottles or jars in the refrigerator. It will keep for 1-2 months easily thanks to the vinegar." I hope you like it!
Doc says
Hey Mike, that sauce sounds amazing. I can’t wait to try it. Question….there’s no carrot listed in the ingredient list, but mentioned in the instructions…..so. Carrot? Or no carrot?
Mike Hultquist says
Doc, I have updated this. Oops! I cut the carrots. Good eye. I tested this sauce with and without carrots, also with and without sundried tomatoes. They all work together nicely, but I preferred the non-carrot version a bit more. For clarity, you also do not need to roast the sundried tomatoes. Just rehydrate them and add them to the blender with the roasted veg. I hope you like it!