This homemade hot sauce recipe brings a mix of sinister umami, earthy sweet, and vibrant heat for big, bold flavor that lingers like the devil's kiss.
I have a brand new hot sauce recipe you're going to love, my chilihead friends. You'll want to pour this over just about anything.
The flavor is a mixture of tongue-tingling heat with touches of umami, and mildly sweet and earthy undertones. It's very easy to make with simple ingredients, done in under 30 minutes from start to finish.
I created this hot sauce for a dark fiction novel I'm writing entitled "The Devil in the Red Coat".
The hero of the story finds bottles of this hot sauce in the villain's refrigerator, and I have to give it up to the villain in this case, because this hot sauce is loaded with unforgettable flavor ready to throttle your taste buds.
Let's get cooking, my friends! It's hot sauce time.
Pure Devil Juice Hot Sauce Ingredients & Notes
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Chili Peppers. I'm using a mix of fruity-fiery red habaneros and ghost peppers for creeping heat that haunts the throat. You can easily adapt to using other chilies to your heat preference. Use reapers in place of the ghost peppers for extra pain. Choose your punishment.
- Red Onion. Sweet char and earthy depth.
- Red Beet. For bloody color, but also rich body and a subtle earthy sweetness.
- Garlic. Pungent, sharp, grounding.
- Smoked Paprika. A touch of warmth and a smoky echo.
- Fish Sauce. Adds the funky umami backbone - subtle, but you'll know it's there.
- Brown Sugar. Just enough sweetness to pull it all together.
- Apple Cider Vinegar. The bright acid to lift the burn and bring the tang.
- Pickle Juice. You'll love the salty brine and extra tangy bite.
Mike's Recipe Tips & Notes
- Char it Dark. Dry-roasting the onion, beet, garlic, and chilies until deeply blistered builds a smoky backbone and brings out sweet, earthy undertones. Don’t rush this step. You want those little blackened bits for flavor.
- Beet = Blood Magic. The beet adds color and body, but also a subtle sweetness that balances the heat. If it stains your cutting board, good. That’s part of the ritual.
- Pickle Juice Punch. Don’t skip it. Pickle juice brightens the sauce, adds salt, acid, and just a little tangy funk. It’s the weird thread that ties the whole thing together.
- Let it Rest. Give the finished sauce at least 24 hours in the fridge before using. The flavors settle, deepen, and somehow get meaner overnight.
- Wear Gloves. No, seriously. Don’t learn the hard way.
Serving Suggestions (If You Dare)
- Drizzle on tacos – carnitas, barbacoa, or anything that needs a fiery kick.
- Spoon into chili or stew – just a little... or fire up the whole pot.
- Mix with mayo or sour cream – makes a killer spicy dip or sandwich spread.
- Brush onto grilled meats – pork, chicken, or ribs near the flame.
- Toss with roasted veggies – especially carrots, sweet potatoes, and cauliflower.
- Dab on pizza, eggs, or fried rice – trust your instincts.
- Swirl into ramen or pho – for that “something dark just entered the broth” effect.
Warning: A little goes a long way. Or don’t listen to that. You do you.
Storage Information
This hot sauce will last many months in a cool, dark place due to the acidity, even longer in the refrigerator. Store in cleaned or sterilized glass bottles with sealable caps.
See my post - Does Hot Sauce Need to Be Refrigerated?
That's it, my friends. I hope you enjoy my hot sauce recipe! Let me know your thoughts if and when you make it!
Cookbook Recommendation
If you enjoy spicy cooking, I hope you'll check out my cookbook! 75 easy recipes with big, bold flavor.
- The Spicy Food Lovers' Cookbook, by Mike Hultquist (affiliate link, my friends!)
Tools Used For This Recipe
Hot Sauce Bottles, 5 Oz - 24 Pack with Flip Top Caps - Includes Stainless Steel Funnel and 3 Extra Flip Top Caps!
Amazon Affiliate links, my friends! As an Amazon Associate I earn from qualifying purchases.
Try Some of My Other Popular Recipes
- Superhot Hot Sauce. This hot sauce brings the REAL heat and pain.
- Habanero Hot Sauce Recipe. You'll get nice heat with a vibrant fruity finish - manageable, but still nice and fiery.
- Devil's Tongue Hot Sauce. Made with devil's tongue chilies, for serious heat with unique flavor.
- 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.
Pure Devil Juice Hot Sauce Recipe
Ingredients
- 1/4 small red onion chopped (about 3 ounces)
- 1/4 small red beet peeled and chopped (about 1 ounce)
- 10 red habaneros chopped (about 3 ounces)
- 4 ghost peppers or 4 reapers for punishment, chopped (about 1 ounce)
- 6 cloves garlic peeled and rough chopped
- 1 teaspoon smoked paprika
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- ¼ teaspoon salt
- 3/4 cup apple cider vinegar or more as desired
- 1/4 cup pickle juice
Instructions
- Heat a large cast iron pan to medium-high heat. Add the onion and beet and dry roast, stirring, for 5-7 minutes to get a dark char on them.
- Add the chilies and garlic. Dry roast for 2-3 minute, stirring a bit, until slightly charred.
- Remove from heat and transfer to a saucepan or pot.
- Add the smoked paprika, fish sauce, brown sugar, salt, and ½ cup apple cider vinegar. Simmer for 15-20 minutes to meld the flavors.
- Transfer the mixture to a blender and process until smooth.
- Stir in the pickle juice. Taste and adjust for salt. Add water or more vinegar or pickle juice to thin as desired.
- Let the flavors mingle at least 1 day to meld. Enjoy.
Notes
This recipe is great on your outdoor grill, as you can get fumes from dry roasting chilies indoors. If roasting indoors, be sure to open a window or use a kitchen fan.
Nutrition Information
Steve Gardner says
Hi Mike,
This looks amazing. what do you think about holding off on the vinegar and brining then fermenting the chopped ingredients, then blending/adding vinegar to taste?
Mike Hultquist says
Steve, yes, you can absolutely do that. Let me know how it turns out. Enjoy!