This hot sauce recipe blends red chilies, miso, kombucha, and sun-dried tomatoes into a smooth, tangy, funky, umami-rich flavor bomb, ready for drizzling!
Get ready for your new funky hot sauce, my friends! My Sun-Kissed Umami Hot Sauce is the kind of bold, savory sauce that hits every note - just a touch spicy, tangy, a little funky, and super satisfying.
It’s made with red chilies, kombucha, miso, and sun-dried tomatoes for a rich umami base that’s smooth, bright, and totally addictive. I made this for Patty with some of her favorite ingredients. She enjoys hot sauces with milder heat and loves funky, umami-rich flavors - she even makes her own kombucha here at home.
Drizzle this stuff on everything from grilled meats to noodles to rice bowl. You’re going to want this one in your fridge at all times.
Let’s talk about how to make this hot sauce! It's hot sauce making time!
Sun-Kissed Umami Hot Sauce Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
Here’s what goes into this beauty:
- Red Chilies. I use a mix of red jalapeños and sweet paprika peppers for balanced heat and sweetness. You can swap in Fresno, serrano, or cayenne for more kick. Use your favorites or what you have available.
- Sun-Dried Tomatoes. These add rich umami depth. Oil-packed sun-dried tomatoes work to, just drain them first, though the oil can affect texture and flavor.
- Garlic. Because garlic is life!
- Ginger. Adds a warm, zesty bite and balances the miso.
- Shallot. Milder than onion, but a bit of finely chopped red or yellow onion works in a pinch.
- Miso Paste. White or yellow miso adds fermented umami and body.
- Kombucha. Plain, unflavored kombucha for tang and brightness. Patty makes her own, so I incorporated it into this sauce for her. You could use a splash of rice vinegar or apple cider vinegar if needed, but kombucha adds complexity.
- Apple Cider Vinegar. For extra acidity and bright balance.
- Honey. Optional. A touch of sweetness to round out the flavor. Maple syrup or agave can work too.
- Salt. To taste! Brings it all together.
The cooking instructions are in the Recipe Card below.
Mike's Recipe Tips & Notes
- Adjust the Heat. Want it hotter? Toss in a habanero or Thai chili. Prefer it milder? Use all sweet red peppers. If it needs a kick, a pinch of smoked paprika or mustard powder can lift the flavor.
- Want more funk? Add a splash of soy sauce or a dab of fermented chili paste. Need a little zing? A squeeze of lime or lemon brightens it up.
- Rest Time = Flavor Bomb. Like many hot sauces, this one tastes even better after resting 24 hours in the fridge. The flavors meld and deepen very nicely.
- Use gloves when handling hot chilies, especially if you're working with the hotter varieties. If not? See How to Stop the Chili Pepper Burn.
How to Use Sun-Kissed Umami Hot Sauce
This umami-forward hot sauce is a versatile flavor booster you’ll want on everything. Try it:
- Drizzled over rice bowls, noodles, or grilled veggies.
- Swirled into ramen or pho for a savory kick. Try it with my spicy ramen noodles recipe, or this amazing Bun Bo Hue Recipe (Spicy Vietnamese Noodle Soup).
- Slathered on grilled chicken, shrimp, or pork.
- Mixed into mayo or yogurt for a spicy dipping sauce.
- As a marinade base for steak, salmon, or even tofu or veggies.
- Stirred into soups or stews for next-level depth.
It’s especially great with dishes that can handle a little tang and complexity. Think Asian-inspired meals or anything that needs a bold flavor lift.
Storage
Store your Sun-Kissed Umami Hot Sauce in a clean, airtight glass jar or bottle in the refrigerator. It will keep for a few weeks, possibly longer depending on your ingredients and acidity level.
Always use a clean spoon when serving to help extend shelf life, and give it a good shake or stir before each use.
Can I Can This?
Because this hot sauce contains kombucha and miso, it’s considered low-acid, which means it’s not safe for traditional water bath canning without lab-tested pH adjustments.
If you'd like to preserve it longer, your best bet is to freeze it in small portions, such as in ice cube trays or freezer-safe containers. Always play it safe with homemade sauces.
See my post - Does Hot Sauce Need to Be Refrigerated?
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.
- Pure Devil Juice Hot Sauce. This homemade hot sauce recipe brings a mix of umami, earthy sweet, and vibrant heat for big, bold flavor that lingers like the devil's kiss.
- This Cherry Bomb Hot Sauce recipe (Cherry BOOM!) is made with vibrant red cherry peppers, a touch of bourbon, and just the right balance of sweet and heat.
- See all of my Hot Sauce Recipes
Got any questions about my hot sauce recipe? 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. Thanks! — Mike H.
Sun-Kissed Umami Hot Sauce Recipe
Ingredients
- 8 ounces fresh red chilies I'm using a mix of red jalapeños and sweet paprika peppers, stemmed and chopped
- 4-6 sun-dried tomatoes rehydrated in warm water
- 2 cloves garlic peeled
- 1 inch knob ginger peeled and chopped
- 1 small shallot or ½ small onion, chopped
- 1 tablespoon white or yellow miso paste
- ½ cup plain kombucha plus more as needed to thin
- 2 tablespoons apple cider vinegar
- 1 teaspoon honey optional
- ½ teaspoon salt plus more to taste
Instructions
- In a small saucepan, combine chopped chilies, sun-dried tomatoes, garlic, ginger, and shallot with just enough water to cover (about ½ to ¾ cup). Bring to a gentle simmer over medium heat. Cover and cook for 10-12 minutes, until everything is soft.
- Transfer the mixture (with 1/2-3/4 cup cooking liquid) to a blender. Add miso paste, kombucha, vinegar, honey (if using), and salt. Blend until completely smooth.
- If too thick, add a bit more kombucha or water from the pot and blend again to your desired consistency.
- Taste and adjust. Add more vinegar for brightness, honey for sweetness, or salt to taste.
- Pour into a clean glass jar or bottle. Refrigerate and let it rest for 24 hours before using for best flavor.
Notes
Nutrition Information
Angie says
Hey Mike,
I thought that since you say you can't water bath can the sauce, I would like to give it a go in using a pressure cooker. It's for low acid foods to can. I would start with a small batch or put the sauce with my other items in the pressure cooker and just keep an eye on it for several weeks. If it does ferment or explode. Then it looks like I have a winner.
Mike Hultquist says
Thanks for sharing this, Angie! I appreciate it!