What is commonly known as ‘hot sauce’ aka Tobasco, is actually not considered hot in many parts of the world. My hubby discovered the real hot stuff, and has never gone back to the mild side. Hence every summer I have to make a batch of this homemade hot sauce recipe, that I am going to share with you today.

This recipe is easy to make and allows you a few options based on your personal preference. For instance you can use cayenne peppers only or you can add a few yellow hot peppers too. Also instead of using cayenne peppers, you can opt for seranos and jalapenos, which will make a green version of the sauce. The fermentation process also adds to the zing, so don’t skip it!

Here’s What You’ll Need:

• cayenne peppers
• serano peppers (optional)
• jalapenos (optional)
• mason jar
• salt
• water
• small bowl
• blender
• apple cider vinegar
• knife
• chopping board
• cloth (optional)

Rinse your peppers under running water before, removing the stems and cutting them into smaller pieces on your chopping block. Try not to rub your eyes when handling the peppers, I learnt the hard way. Pack your peppers into the mason jar, and add the brine before screwing on the lid loosely.

Now it is just a waiting game, let it sit for a maximum of 14 days. Remember to invert it at least once a day to break the mould on the surface. When the brine becomes cloudly it is time to blend. I make both a thick sauce and a watery one, by regulating how much brine I use in the blending process. A little apple cider vinegar goes a long way in preserving the sauce for longer periods. My hubby keeps his stash in the fridge, but any cool dry place such as your pantry will do! 🙂

You can follow step by step instructions on the Homestead Honey blog, here…

Homemade Hot Sauce Recipe

You can watch the video below for yet another homemade hot sauce recipe…

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