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 23
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
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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