Homemade Red Hot Sauce

Total Time:
35 min
10 min
25 min

2 cups

  • 20 tabasco or serrano chiles, stemmed and cut crosswise into 1/8-inch slices, or 12 very ripe red jalapenos (about 10 ounces)
  • 1 1/2 tablespoons minced garlic
  • 3/4 cup thinly sliced onions
  • 3/4 teaspoon salt
  • 1 teaspoon vegetable oil
  • 2 cups water
  • 1 cup distilled white vinegar
  • Combine the peppers, garlic, onions, salt and oil in a non-reactive saucepan over high heat. Saute for 3 minutes. Add the water and continue to cook, stirring occasionally, for about 20 minutes, or until peppers are very soft and almost all of the liquid has evaporated. (Note: this should be done in a very well-ventilated area!) Remove from the heat and allow to steep until mixture comes to room temperature. In a food processor, puree the mixture for 15 seconds, or until smooth. With the food processor running, add the vinegar through the feed tube in a steady stream.

  • Taste and season with more salt, if necessary. (This will depend on the heat level of the peppers you use as well as the brand of vinegar used.) Strain the mixture through a fine mesh sieve and then transfer to a sterilized pint jar or bottle and secure with an airtight lid. Refrigerate. Let age at least 2 weeks before using. Can be stored in the refrigerator for up to 6 months.

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4.8 33
As a chef I'll never follow a recipe 100% because I feel like I am plagiarizing.  I used 20% Carolina Reaper, 40% Habenero and 40% Scotch Bonnet fresh from my garden.  I also added Raw Agave Nectar, Dark Chocolate, Lime juice & Zest.  Finally I substituted Tomato Vinegar for Distilled.  So I guess mine is more like "Home Made Dark Brown Hot Sauce" ...sweet, heat, touch of savory and sour made a wonderfully flavored sauce that deceives with the sweetness and then slaps you in the face a few seconds later.  It's that heat that has you sweating and your nose running but you can't keep from going back in for more.  Thanks for being the initial inspiration for this sauce. item not reviewed by moderator and published
Really easy recipe, first time making hot sauce. Initial Sautee'ing really cleared my sinuses.<div>I used 35 % scotch bonnet 65 % chile peppers. We'll see how it turns out in 2 weeks. Currently evaporating the water.</div> item not reviewed by moderator and published
I just made this last night with green jalapenos and one ancho chile pepper. Turned out amazing. I love hot sauce...this will be my go to recipe from now on. I can't wait to see how it turns out after it ages for a couple of weeks :)<br /> item not reviewed by moderator and published
I just tried this recipe with my home-grown Numex twilight. Added a bit of honey to counter the punch. Delicious! item not reviewed by moderator and published
I used a ratio of 50% ghost pepper, 25% Jamaican scotch bonnet, and 25% habanero all from the garden.....delicious!!! Not for the faint of heart, as this is probably a 50 on a ten point scale thankso to using the hottest peppers on this beautiful earth BAM item not reviewed by moderator and published
I've made this recipe 3 times, turns out great each time.  I don't have a sieve that is course enough to quickly filter so my sauce is a little "chunky".  The sauce will keep 2 years easily.  If anything I use a bit less water but keep same amount of vinegar.   item not reviewed by moderator and published
Best hot sauce ever. I used NoSalt instead of table salt for a salt free hot sauce. I also used the 20 over ripe jalapeños. item not reviewed by moderator and published
<div>Awesome!! I hate spicy things, but my hubby and all his friends LOVE IT. Can't stop raving about it :D I used jalapenos from our garden and half pickle juice and half homemade tea vinegar (from over fermented homemade Kombucha), instead of straight vinegar and salt. :)</div> item not reviewed by moderator and published
Fantastic. I used more peppers and garlic and less water. Was perfect with garden-grown tabasco peppers. item not reviewed by moderator and published
This came out great. I used tobasco peppers I grew in my garden. The only thing is that it is a bright orange color, which I didn't really expect, given my peppers are bright red. However, the ratio of onion and garlic to peppers makes me wonder how one would get bright red hot sauce. In any case, the taste is great!<br /> item not reviewed by moderator and published
This recipe makes a delicious base hot sauce. I won't ever purchase store brand hot sauce again! It's soooo much better when you make it yourself. item not reviewed by moderator and published
BAM item not reviewed by moderator and published
After searching and searching, this is a hot sauce recipe that I LOVE. This is a fast and easy recipe with delicious results. I used red jalapeños and, wow, this sauce is on the upper end of my heat tolerance, but sweet and very flavorful. I also used the same recipe substituting green jalapeños (I love green hot sauce); I double the salt, and omitted the onion and added about a half cup of cilantro. It also came out fantastic; it might be my favorite of all time. Thanks Emeril, you can always be counted on for great recipes. item not reviewed by moderator and published
hi emeril i watch your show someone in facebook a long time ago told me that you really are a nice guy and i have to say for someone that has his mom on the show and she is doing the cooking lol you got to be i am an avid cook in my own right and i collect recpies too as a hobby item not reviewed by moderator and published
Delicious hot sauce. Exactly what you think of when you think about Louisiana style hot pepper sauce, hot, spicy, with a vinegar twang. And the onions and garlic give a wonderful layer of flavor underneath. Im making my second batch now, and canning it! item not reviewed by moderator and published
Yup. It's great. But I also used some red Italian sweet peppers which helped to cut the burn just a tad. And to the person who thought it too vinegary - use rice vinegar instead of white vinegar. Oh and it keeps a lot longer than 6 months. I have some that's 2 years old and still has all its color and flavor. item not reviewed by moderator and published
I think this recipe as a base was wonderful. I used 7 oz of Bolivian Rainbow Chili peppers, added 2 carrots to the recipe and then continued with the recipe. When I tasted it, it needed something, so I chopped one medium tomato in the food processor, put it in a saucepan and simmered it for about 15 minutes with one Tbs of honey, added that to my mixture, it tasted GREAT!. Put it all through a strainer and the consistency was great too. Thanks very much Emeril. item not reviewed by moderator and published
Wow. So bad. Way, way too vinegary. It's hot enough, but the vinegar flavor is totally overwhelming. Maybe I should have expected that since it's a Louisiana-style sauce, but this is inedible. Thanks for the lesson, though. I guess I don't care much for vinegar-based hot sauces. item not reviewed by moderator and published
I tried this out, and it's great. I'm thinking of trying to bottle it to feature in my Hot Sauce of the Month Club. Is anyone out there already bottling it? item not reviewed by moderator and published
Fantastic recipe!!! I used mostly Fresno Chili's and a couple of jalapenos. Instead of a food processor I used an immersion blender. I doubled the amount of garlic and threw it in like "Bam" (In honor of Emeril because you can never have too much garlic. The sauce is so deliciously spicy that it can man a blind man see. I can't wait to see how it tastes after a week in the fridge. I also strained half for pouring and dousing and left the other unstrained for a marinade when I attempt to use this sauce on hot wings. Big ups to Emeril for sharing this recipe. It's a keeper! item not reviewed by moderator and published
with the Anaheim and NM chilies out of my garden, mine tastes a lot like Franks Red hot and I canned it and think its divine,and the next batch will be made on my camp stove outside . I have been thinking about using apple cider vinegar ,I wonder what that will taste like . I have been thinking about trying this recipe using sweet Italian peppers ,I had a pepper sauce from England one time that wasn't hot ,but it made a great condiment. Thanks Emeril item not reviewed by moderator and published
I used this recipe with orange and red Hungarian peppers last month and I just went out and bought another peck of peppers, because my partner and I have been obsessively dipping tater tots and fake chicken nuggets into this hot sauce weekly. I'm down to one jar from the batch I made last month. It is delicious. item not reviewed by moderator and published
An excellent recipe! I just made my second batch today. I didn't strain because I like little bits of pepper in my hotsauce. I used cayenne peppers from my garden and it came out perfect! I HIGHLY recommend using a camp stove outside for cooking this many hot peppers. I learned the hard way last time that my house with the windows all open is not well ventilated enough for those burning hot fumes. item not reviewed by moderator and published
Highly recommended and amazingly tasty recipe. I prefer hotter sauces so the second time I made this I used an equal mix of fresh jalapeno, habanero and serrano peppers instead. I gutted the peppers and removed the tender parts and about half the seeds. I used a blender and did not strain before ageing. Verry nice deep burn and rich taste. Kudos Emeril and FoodNetwork for this one. item not reviewed by moderator and published
This is my first attempt at hot sauce; I used approx. 2 oz, of habanero peppers. Everything was used minus the stems and followed the rest of the recipe using white vinegar. I've done as another reviewer, desertdenizen, suggested and did not strain the sauce. I just processed the batch for an extra 90 seconds until everything was smooth and then added the vinegar. Unstrained, the consistency is a little thicker than a Louisiana hot sauce. Using orange habs yielded a pale "peach" color. My particular yield is approx. 12 oz. Currently, the flavor transitions from a strong pronounced vinegar taste, to a bit of saltiness, and then the heat kicks in. It's got very good flavor with a good amount of heat. (those two things don't necessarily go together with hot sauce) I'm hoping aging in the fridge will help it mellow and blend together. Although it's a bit of work, I'd make it again doubling the batch. 5 Stars! item not reviewed by moderator and published
Absolutely the best ever. I have been making this since Emeril first did this on TV. I usually use mostly jalapenos with some habeneros. This sauce rocks!! item not reviewed by moderator and published
We had an epic jalapeno year in the garden, so I have hundreds of beautiful, red jalapenos to deal with. Using 50 of my peppers, I followed this recipe, and it's truly delicious -- even my teenage daughter likes it, and she normally doesn't like such hot things. The only thing different we're doing: We tasted it after running through the food processor, but before straining. Forgot the straining, it's wonderful as--is. I plan on using most of my jalapenos with this recipe, and will bottle it and enjoy it until next year's harvest. It will also make nice gifts for my pepper-loving friends and family. Thanks, Emeril! item not reviewed by moderator and published
We made this with fresh serranos from our garden and followed the recipe to the letter. I have to say..it is the BEST sauce for hot wings! Everyone raved about them. We are making double recipes now to can. Excellent!!! item not reviewed by moderator and published
Just wondering what became of Adam from SF see his post below. LOL I am about to make my first attempt in making hot sauce. I gave 5 star to help offset Gustavio below item not reviewed by moderator and published
Great recipe for using up all my extra summer hot chiles. I used cayenne and hungarian purples...MMMMM! Thanks Em! Great recipe... And to the previous reviewer--you are ridiculous. Do not rate things on this site unless they have to do with the actual DISH--it isn't a forum for whining. Many users like myself rely on serious commentary from fellow cooks to decide if a recipe is worth making or not, and you inaccurately knocked the curve down. Shame on YOU, Gustavo! item not reviewed by moderator and published
I made this sauce two weeks ago and tried it last night,it came out very much like sriracha but less sweet.i also used a lot of very hot chiles such as bhut jolokia,red savina,schotch bonnets,super chiles and carribean reds.good reciepe emeril! item not reviewed by moderator and published
i love cooking and making hot sauce item not reviewed by moderator and published
Ok, admittedly I haven't actually tasted the recipe yet, but I know I will like it. It looks to be a lot like Tabasco. I just wanted to warn people: Don't take the "well ventilated area" tip lightly! If you don't have a good fan hood, make sure u open some windows! You will be coughing and sneezing if you don't have some good ventilation. This comes from a guy with a serious tolerance for hot and spicy foods. So, be warned. I'll post another review when I've tried my hot sauce in 2 weeks! item not reviewed by moderator and published
How do you store your sauce to make it last that long? item not reviewed by moderator and published
So Moonray - now you know to monitor your vinegar addage. Also sub rice vinegar adn apple cider vinegar but go according to taste. item not reviewed by moderator and published
After tasting, I also didn't like the vinegar flavor, so I added honey to the mix, which toned down the vinegar and gave it a nice tang. Next time I'll use rice vinegar... item not reviewed by moderator and published

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