Banana Pepper Hot Sauce Recipe

A small white bowl of creamy yellow Banana Pepper Hot Sauce with a spoon, next to a labeled bottle and a whole banana pepper, set on a dark blue cloth over a blue textured surface.

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Prep Time10

Cook Time20

Course: hot sauce

Cuisine: American

Keyword: banana pepper hot sauce

Servings: tablespoons

Calories: 14kcal

Author: Mike Hultquist

Ingredients

1 lb banana peppers stemmed and roughly chopped (mild or hot, or a mix)
1 tablespoon olive oil
4 cloves garlic chopped
1 cup white vinegar
1/4 cup water
1 teaspoon sugar optional
Salt to taste
2 tablespoons lime juice
Optional: 1 jalapeño, serrano, or habanero, chopped, for extra heat

Instructions

Heat the olive oil in a pan over medium heat. Add the banana peppers (and optional hotter chili) and cook 5-7 minutes, stirring often, until softened and lightly browned.
Add the garlic and cook 1/2-1 minute, until fragrant.
Add the vinegar, water, sugar, and salt. Bring to a simmer and cook 10 minutes.
Cool slightly, then transfer to a blender and blend until smooth. Stir in fresh lime juice.
Taste and adjust for salt, vinegar, and lime. Add more water or vinegar for a thinner sauce. Strain if desired.
Pour into bottles or a jar. Cool completely before sealing, then refrigerate.

Notes

For a milder sauce, use only mild banana peppers. For more heat, use hot banana peppers, add a chopped jalapeño or serrano, or use a habanero for serious heat.

Makes about 1.5 cups.

Nutrition