There are two hot sauces. The quick one is chilies simmered with vinegar and blended, ready in half an hour. The fermented one is the same chilies left in brine for a week first, which trades time for a sourness and depth that vinegar alone cannot fake. Both are below; the second is worth the wait.
The ratio1 lb chilies + 2 cups water + 3 tbsp salt (ferment 7 days) → blend with ½ cup vinegar.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep20 min
Cook10 min
Makes2 cups
CuisineBasics
Cost$
VeganGluten-free
The Ingredients — and where to get them
Cook for2cups
Our ratio, your call. The amounts below are a tested starting point — a version, not the one and only. Anything tagged to taste is the knob you turn: start there, then make it yours.
Fresh chilies
Fresno and red jalapeño for something medium and fruity; habanero if you mean it. Stems off, seeds in.
A light hand — your arteries say thanks. · plan ahead — needs marinating, soaking, or resting time
EffortA project
Cook it with
One-potSheet panNo-cook
The Method
Quick versionSimmer chopped chilies and garlic in the vinegar plus a cup of water for ten minutes until soft. Blend, strain if you want it smooth, salt to taste. Done, and good.
Fermented version — build the brineDissolve 3 tablespoons salt in 2 cups warm water and cool it. Pack roughly chopped chilies and garlic into a clean jar and pour the brine over to cover completely.
Keep everything submergedAnything above the brine will mould. Weigh it down with a small glass or a zip bag of brine, and leave a couple of inches of headroom.
Wait a weekRoom temperature, out of sunlight, lid resting loose so gas escapes. It will bubble by day two and go cloudy — both correct. Taste at day seven; it should be pleasantly sour.
Blend and bottleBlend the solids with enough brine to move, add the vinegar, and strain. Refrigerated it keeps for months and improves for the first few weeks.
Make it yoursMango or pineapple blended in makes a Caribbean-style sauce that suits habanero. Roasting the chilies first gives something closer to chipotle. Carrot adds body without dulling the heat. A spoon of miso or fish sauce underneath makes it savoury rather than just hot.
Yes — it freezes well. Cool it fully, portion into airtight containers, and it keeps a few months; thaw in the fridge and reheat gently.
Can you make How to Make Hot Sauce ahead of time? — Yes
Yes — it keeps in the fridge for several days; stir or shake it before serving.
Is How to Make Hot Sauce gluten-free? — Yes
Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.
Is How to Make Hot Sauce vegan? — Yes
Yes — no meat, seafood, dairy, egg, or honey in it as written.
Community Notes
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