Homemade Red Hot Sauce

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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.

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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?

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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!

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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

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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.

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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.

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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.

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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!

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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!!

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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!