How To Make Your Own Hot Sauce

For some, adding extra spice to your meal isn't just an option, it's a way of life. Hell, the world needs its hot sauce fix so badly that now you can even carry it on your keychain. Indeed, from barrel-aged Sriracha to brain-meltingly spicy ghost pepper sauce, it's obvious the need for heat isn't going anywhere. So what better time to learn how to brew this beast at home?

You can grab all the spices and peppers you'll need at a grocery store, but there're also kits like this from Grow and Make, because you're a very important person with no time for mundane activities like shopping. You'll need a stove top, a food processor or blender, and a complete lack of inhibitions.

Let's do this.

Step 1: Get it together

Gather all the ingredients. To save you the trouble of Googling, they are:

1. Dried peppers of your choosing
2. Tomato 
3. Onion
4. Garlic
5. Cilantro
6. Salt
7. Cayenne, chile, ancho, and curry powders

Then: throw in some brown sugar and apple cider vinegar at the end to tame the heat.

Step 2: Pop the tops

You'll want to snap off the stems of your chiles, because apparently they don't taste great. See? You're learning. This is fun.

Step 3: Will it blend? (yes!)

Drop your chiles into a blender. We used Breville's "The Boss" which did, in fact, work like a boss to blend our ingredients to smooth, spicy perfection.

Some of the most common hot sauce peppers are A) guajillos (earthy and mild); B) chipotle (smoky and moderately hot); and C) arbol (one of the hotter peppers available).

You can tailor the peppers you use to how much heat you can handle. We put 'em all in. You only live once. 

It's like watching a spicy tornado. Beautiful, but deadly.

Step 4: Mix up the magic

One by one, start combining all your ingredients into the blender, beginning with canned or fresh tomato.

Then the garlic...

Then the spices. There's no hard and fast rule for how much you'll need, so start with a pinch or so and taste it as you go.

So far so good? Cool. Now pour in a cup and a half of water.



Step 5: One final blend

By now, it should start actually looking something like hot sauce. (If not, start over, because you've done something terribly wrong.)

Step 6: Simmer down

Pour your mixture from the blender to a pot, and let it sit on medium heat, stirring occasionally. After about 20 minutes, when cool, bottle your creation by funneling it into a glass container for storage.

It's alive!


This particular batch was described by Supercompressor staff members as the ninja of hot sauces. It sneaks up on you with a mild flavor at first but "has a crazy after spice that attacks your tongue."

Go forth and get to spicing.

Ali Drucker is a moderately spicy staff writer at Supercompressor. Follow her on Twitter and Instagram.

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