Best Homemade Hot Sauce Recipe

Hot sauce gives that little kick you sometimes need with food. This recipe lets you make it at home using fresh stuff so the taste fits exactly what you like. You begin with chili peppers because they bring the heat and then you add vinegar and salt plus a bit of garlic for extra flavor. Everything stays simple and you can decide how spicy you want it. Mild or super hot this sauce goes great on tacos fried eggs or even plain popcorn. When you make it yourself there are no weird preservatives just clean honest taste. All you do is chop cook a little and blend so you can finish in one afternoon. You get a sauce that feels tangy and bright and you can use it right away or keep it for weeks. Homemade always wins over the bottles from the store in my opinion. It makes basic food taste way better.

Ingredients

Ingredient	0.5 kg Peppers	1 kg Peppers	2 kg Peppers
Fresh chili peppers	0.5 kg	1 kg	2 kg
White vinegar	250 ml	500 ml	1 liter
Salt	1 tbsp	2 tbsp	4 tbsp
Garlic cloves	2	4	8
Onion	1 small	1 medium	2 medium
Water	100 ml	200 ml	400 ml
Sugar (optional)	1 tsp	2 tsp	4 tsp

Delicious Green Sauce Recipe | Easy Frankfurt Style

How to Make

Run the chili peppers under cold water and dry them with a clean towel
Cut off the stems and chop the peppers into rough pieces leave the seeds in if you want more heat
Peel the garlic cloves and dice the onion small
Throw the peppers garlic onion water and salt into a pot
Turn the heat to medium bring it to a boil then drop it down and let it simmer ten to fifteen minutes until everything softens
Pull the pot off the stove and give it a few minutes to cool
Dump the whole thing into a blender and pour in the vinegar
Blend it smooth you may have to work in batches when you make a big amount
Give it a taste and stir in a little sugar if the vinegar feels too sharp
Push the sauce through a fine sieve to catch the bits if you like it silky
Pour it into clean bottles or jars and cap them tight
Leave the bottles on the counter for one day so the flavor settles then move them to the fridge

Tips

Wear gloves when chopping peppers to avoid burning your skin later it happens more than you think.
If you want a fermented version mash the peppers with salt first and let them sit in a jar for a week before blending that adds a deeper tangy note.
Adjust the vinegar amount if the sauce seems too thick sometimes I add a splash more for pourability.
Serve it with grilled meats or stir into soups for an instant flavor boost.
It keeps in the fridge for up to two months but shake well before using as it might separate.
For milder heat remove some seeds beforehand or mix in milder peppers like bells.
Cook in a well ventilated kitchen because the fumes can be strong and make your eyes water.