Making Hot Sauce

I am a big fan of Hot Sauce. Every time my in-laws visit from Belize I ask them to bring Marie Sharps hot sauce. Yes it is spicy but it also has so much flavor. Recently I tried to make my own hot sauce based on a recipe from Joshua Weissman. It was good and tasted a little bit like Franks RedHot. I tried it a few more times with each being a new rift on the recipe. Here is my current recipe for my Garlic Hot Sauce.


  • Mix of Peppers. (1 – 1.5 lbs)
  • 3-5 tablespoons of salt.
  • Water
  • 1/2 to 3/4 cup of Canola or Avocado oil
  • 1/2 cup of distilled vinegar
  • 1-2 head of garlic

For the peppers I started off with mostly tabasco, cayenne, and jalapeño peppers I grew in my garden. All red in color.

Fresh cayenne peppers from the garden.

However since then I have changed the mix to be more green than red. My current mix is poblano, green jalapeño, and red fresno. Different peppers bring different flavors and I find a mix is good.


  1. Separate half of the peppers out and place on a baking pan.
  2. Place the baking pan under the broiler. Turn the peppers every so often so they get roasted on all sides. Then let cool.
  3. De-stem peppers, slice lengthwise, and then place in a jar. Please use protection. I like to remove the seeds but it isn’t necessary.
  4. Add a salt/water mix to the jar until full. The mix should be about 4-5% salt by weight.
  5. Let sit for about 2 weeks. I don’t recommend the 3 year required for a Tabasco sauce. You will see it turn white and bubble. That is OK. However do let it air out from time to time otherwise it will explode you on. You are making hot pepper sauce not hot pepper spray.
  6. Peel and slice 1-2 head soft garlic depending on the size of your garlic heads and how much garlic flavor you want added.
  7. Cook the garlic on low heat in the oil until lightly golden brown and let cool and separate garlic from oil.
  8. Separate peppers from brine.
  9. Combine peppers & garlic in blender and blend until completely smooth.
  10. Add oil, vinegar and 4 tablespoons of brine to the blender.

So what is next?

My wife just bought me Hot Sauce Cookbook: The Book of Fiery Salsa and Hot Sauce Recipes. So should have many new recipes to try and riff on in the future.