{"id":81732,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-09T00:20:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/homemade-spicy-hot-sauce\/"},"modified":"2024-09-17T17:24:12","modified_gmt":"2024-09-17T22:24:12","slug":"homemade-spicy-hot-sauce","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/homemade-spicy-hot-sauce\/","title":{"rendered":"Homemade Hot Sauce"},"content":{"rendered":"<p>Whether you&#8217;re a spice lover or just looking to add a little kick to your dishes, this hot sauce recipe will deliver. Making your own hot sauce at home lets you control the heat level and ingredients. The recipe combines fruity habanero and fiery serrano peppers with the sweet notes of carrots and onions, resulting in a bold and balanced flavor.<\/p>\n<p>We&#8217;ll show you how to make hot sauce and include instructions for canning hot sauce. When properly stored, canned hot sauce can last for up to a year, so you&#8217;ll have plenty of time to use homemade hot sauce in your favorite <a href=\"https:\/\/www.tasteofhome.com\/collection\/recipes-with-hot-sauce\/\" data-name=\"www.tasteofhome.com\/collection\/recipes-with-hot-sauce\/\" data-module=\"content engagement\" data-position=\"embedded links\">recipes with hot sauce<\/a>.<\/p>\n<h2>Ingredients for Hot Sauce<\/h2>\n<ul>\n<li><b>Habanero peppers:<\/b> These vibrant orange peppers bring a fiery heat to hot sauce recipes. Removing the seeds makes the heat more manageable and allows the habanero&#8217;s fruity flavor to shine. If you prefer a milder sauce, swap in another <a href=\"https:\/\/www.tasteofhome.com\/article\/guide-to-peppers-from-sweet-to-spicy\/\" data-name=\"www.tasteofhome.com\/article\/guide-to-peppers-from-sweet-to-spicy\/\" data-module=\"content engagement\" data-position=\"embedded links\">type of pepper<\/a>, like jalapeno or poblano chiles.<\/li>\n<li><b>Serrano peppers:<\/b> Adding serranos introduces a sharp heat that pairs well with the habaneros. For a slightly milder kick, consider using Thai chiles instead.<\/li>\n<li><b>Dried arbol chiles:<\/b> These chiles add a deep, smoky undertone. If unavailable, dried guajillo chiles are a great alternative.<\/li>\n<li><b>Carrots and onions:<\/b> Carrots and sweet onions add a touch of sweetness that offsets the spiciness of the peppers, helping to create a well-rounded sauce.<\/li>\n<li><b>Garlic cloves:<\/b> Garlic adds a pungent, savory note that enhances the overall flavor of the sauce.<\/li>\n<li><b>Water:<\/b> Water helps blend all the ingredients smoothly, making the sauce the right consistency.<\/li>\n<li><b>White vinegar:<\/b> The vinegar provides acidity, which brightens the sauce and helps preserve it. Apple cider vinegar (or any other vinegar with at least 5% acidity) can be used if you prefer a different flavor.<\/li>\n<li><b>Fresh lime juice:<\/b> Lime juice adds a fresh citrusy zing that balances the sauce&#8217;s heat and sweetness. If limes aren&#8217;t on hand, lemon juice can be used, though the flavor will be slightly different.<\/li>\n<li><strong>Salt and pepper:<\/strong> These spices can usually be adjusted to taste. However, we don&#8217;t recommend adjusting salt in canning recipes.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Prepare the peppers<\/h3>\n<p>Cut the habanero and serrano peppers in half, and discard the stems and seeds. In a bowl, combine the arbol chiles and enough boiling water to cover. Let stand, covered, for 10 minutes to soften. Then, drain and discard the water.<\/p>\n<p><em>Editor&#8217;s Tip:\u00a0<\/em>Removing the stems and seeds helps to control the heat level. When handling hot peppers, always wear gloves to protect your skin from the oils, which can cause irritation.<\/p>\n<h3>Step 2: Cook the carrot, onion and garlic<\/h3>\n<p>In a well-ventilated area, fill a 6-quart stockpot three-quarters with water. Bring the water to a boil. Add the carrots, onion, and garlic. Return the water to a boil and cook until the vegetables are soft, 20 to 22 minutes. Remove them to a bowl with a slotted spoon.<\/p>\n<h3>Step 3: Blanch the peppers<\/h3>\n<p>Add the peppers to the boiling water. Boil for one minute, then drain.<\/p>\n<p><em>Editor&#8217;s Tip: <\/em>This step helps to mellow the raw heat of the peppers, making the sauce more palatable.<\/p>\n<h3>Step 4: Blend the hot sauce<\/h3>\n<p>Place the water, vinegar, lime juice, salt and pepper in a blender. Add the cooked carrots, onion, garlic and peppers. Cover and process until smooth.<\/p>\n<h3>Step 5: Can the hot sauce<\/h3>\n<p>Return the blended sauce to the stockpot and bring it to a boil. Carefully ladle the hot sauce into five hot half-pint jars, leaving 1\/2 inch of headspace. Remove any air bubbles and adjust the headspace, if necessary, by adding extra hot sauce. Wipe the rims clean. Center the lids on the jars and screw on the bands until fingertip tight.<\/p>\n<p><em>Editor&#8217;s Tip: <\/em>Canning is an easy process but requires attention to detail. Before you get started, read up on <a href=\"https:\/\/www.tasteofhome.com\/article\/canning-101\/\" data-name=\"www.tasteofhome.com\/article\/canning-101\/\" data-module=\"content engagement\" data-position=\"embedded links\">canning 101<\/a> and make sure you&#8217;re equipped with all the <a href=\"https:\/\/www.tasteofhome.com\/collection\/canning-supplies\/\" data-name=\"www.tasteofhome.com\/collection\/canning-supplies\/\" data-module=\"content engagement\" data-position=\"embedded links\">canning supplies<\/a> you need.<\/p>\n<h3>Step 6: Process the hot sauce in a canner<\/h3>\n<p>Place the jars into a canner filled with simmering water, ensuring that the jars are completely covered with water. Bring the water to a boil and process the hot sauce for 10 minutes. Carefully remove the jars and let them cool.<\/p>\n<h2>How to Store Hot Sauce<\/h2>\n<p>Properly sealed canned hot sauce can be stored in a cool, dark place. To check to see if the jars are sealed, remove the band. If the lid doesn&#8217;t budge when you try to lift it off, the jar is sealed successfully. Once opened, store hot sauce in the refrigerator.<\/p>\n<h3>How long does canned hot sauce last?<\/h3>\n<p>Properly processed and stored, canned hot sauce can last up to a year in the pantry. After opening, it will keep in the refrigerator for a few weeks. If you notice any changes in color, texture, or smell, it\u2019s best to discard it.<\/p>\n<h2>Hot Sauce Recipe Tips<\/h2>\n<h3>How do you use homemade hot sauce?<\/h3>\n<p>This versatile hot sauce pairs well with everything! Try drizzling it on <a href=\"https:\/\/www.tasteofhome.com\/recipes\/fluffy-scrambled-eggs\/\" data-name=\"www.tasteofhome.com\/recipes\/fluffy-scrambled-eggs\/\" data-module=\"content engagement\" data-position=\"embedded links\">fluffy scrambled eggs<\/a>, tacos, grilled meats or roasted vegetables. You can also use it in <a href=\"https:\/\/www.tasteofhome.com\/collection\/chicken-wing-sauce-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/chicken-wing-sauce-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">chicken wing sauce recipes<\/a> or as a zesty addition to soups, stews and marinades.<\/p>\n<h3>How do you adjust the heat level in homemade hot sauce?<\/h3>\n<p>If you prefer a milder sauce, reduce the number of habanero peppers or replace them with a less spicy variety like jalapenos. For an extra fiery kick, leave some seeds in the peppers or add a pinch of cayenne pepper to the blend.<\/p>\n<h3>What type of vinegar is best for canning hot sauce?<\/h3>\n<p>White vinegar is a classic choice because it\u2019s neutral and won\u2019t overpower the other flavors. Apple cider vinegar is another great choice because it adds a subtle fruity note. Unfortunately, rice vinegar isn&#8217;t a good choice, as it typically contains less acidity than other types of vinegar.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Make your own hot sauce at home with this spicy recipe. Habanero and serrano peppers provide bold heat that&#8217;s balanced by the sweetness of carrots and onions. We&#8217;ll also show you how to can hot sauce for long-lasting flavor.<\/p>\n","protected":false},"author":7061,"featured_media":1420934,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304212,305982,305271,305487,306171,303966,304988,305997,303887,306848,305018,305020,305383,305374,307723,304207,324623,304028,304005,304150,303883,305028,307614],"categories-v2":[309557,311717,308481,309216,310796,312036,308495,308935,308478,309603,308959,308960,309391,309381,310685,309555,309177,308609,308549,309434,308476,308974,310591],"coauthors":[343403],"recommended_recipes":[{"post_title":"How to Make Homemade Hot Sauce","post_link":"\/article\/how-to-make-homemade-hot-sauce\/","post_image":"\/wp-content\/uploads\/2018\/06\/shutterstock_753228259.jpg"},{"post_title":"Homemade Pizza Sauce","post_link":"\/recipes\/homemade-pizza-sauce\/","post_image":"\/wp-content\/uploads\/2018\/01\/Homemade-Pizza-Sauce_EXPS_TOHVP23_1868_MF_11_29_HomemadePizzaSauce_2.jpg"},{"post_title":"Homemade Spaghetti Sauce","post_link":"\/recipes\/homemade-spaghetti-sauce\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps29347_TH1115229D17A.jpg"},{"post_title":"Homemade Taco Sauce","post_link":"\/recipes\/homemade-taco-sauce\/","post_image":"\/wp-content\/uploads\/2022\/03\/Homemade-Taco-Sauce_EXPS_FT22_268738_F_0309_1.jpg"},{"post_title":"Hot Dog Sauce","post_link":"\/recipes\/hot-dog-sauce\/","post_image":"\/wp-content\/uploads\/2024\/12\/Hot-Dog-Sauce_EXPS_TOHD24_13744_EricKleinberg_4.jpg"},{"post_title":"Homemade Ragu Sauce","post_link":"\/recipes\/homemade-ragu-bolognese\/","post_image":"\/wp-content\/uploads\/2025\/01\/Homemade-Ragu-Sauce_EXPS_TOHD24_47366_SoniaBozzo_social.jpg"},{"post_title":"Homemade Alfredo Sauce","post_link":"\/recipes\/homemade-alfredo-sauce\/","post_image":"\/wp-content\/uploads\/0001\/01\/Homemade-Alfredo-Sauce_EXPS_THN18_154501_B05_31_2b.jpg"},{"post_title":"Homemade Raspberry Sauce","post_link":"\/recipes\/homemade-raspberry-sauce\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Hard Sauce","post_link":"\/recipes\/hard-sauce\/","post_image":"\/wp-content\/uploads\/2024\/10\/EXPS_TOHD24_-39541_DanielleMoore_2.jpg"},{"post_title":"Chili Sauce","post_link":"\/recipes\/chili-sauce\/","post_image":"\/wp-content\/uploads\/2025\/02\/Chili-Sauce_EXPS_FT25_1884_EC_0211_1.jpg"},{"post_title":"Homemade Canned Spaghetti Sauce","post_link":"\/recipes\/homemade-canned-spaghetti-sauce\/","post_image":"\/wp-content\/uploads\/2018\/01\/Homemade-Canned-Spaghetti-Sauce_EXPS_FT24_49558_ST_0405_3.jpg"},{"post_title":"Homemade Cranberry Sauce","post_link":"\/recipes\/homemade-cranberry-sauce\/","post_image":"\/wp-content\/uploads\/2024\/09\/Basic-Cranberry-Sauce_EXPS_TOHVP24_271013_MR_09_06_2.jpg"},{"post_title":"Spicy Homemade Tomato Juice","post_link":"\/recipes\/spicy-homemade-tomato-juice\/","post_image":"\/wp-content\/uploads\/2017\/09\/Spicy-Homemade-Tomato-Juice_exps108661_THHC1998108C03_23_5bC_RMS.jpg"},{"post_title":"Spicy Spaghetti Sauce","post_link":"\/recipes\/spicy-spaghetti-sauce\/","post_image":"\/wp-content\/uploads\/2024\/11\/Spicy-Spaghetti-Sauce_EXPS_TOHD24_24704_MelissaPatterson_11.jpg"},{"post_title":"Basic Tomato Sauce","post_link":"\/recipes\/homemade-pasta-sauce\/","post_image":"\/wp-content\/uploads\/2018\/01\/Homemade-Pasta-Sauce_EXPS_FT21_39677_F_0423_1-a.jpg"},{"post_title":"Chili Dog Sauce","post_link":"\/recipes\/chili-dog-sauce\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps13743_CB1217C307-4.jpg"},{"post_title":"Heat Things Up: 14 Favorite Recipes with Hot Sauce","post_link":"\/collection\/recipes-with-hot-sauce\/","post_image":"\/wp-content\/uploads\/2018\/04\/Spicy-Shrimp-with-Rice_EXPS_THSO18_35518_D04_19_5b.jpg"},{"post_title":"Honey Barbecue Sauce","post_link":"\/recipes\/honey-barbecue-sauce\/","post_image":"\/wp-content\/uploads\/2018\/01\/Honey-Barbecue-Sauce_EXPS_FT20_40997_F_0421_1_home.jpg"},{"post_title":"Hot Curried Fruit Sauce","post_link":"\/recipes\/hot-curried-fruit-sauce\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps20286_CW10366D33B.jpg"},{"post_title":"The Ultimate Guide to Hot Sauces (and How to Use 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Habanero and serrano peppers provide bold heat that's balanced by the sweetness of carrots and onions. We'll also show you how to can hot sauce for long-lasting flavor.","recipeIngredient":["20 habanero peppers (4-1\/2 ounces)","5 serrano peppers (2-1\/2 ounces)","15 dried arbol chiles","2 large carrots (5-1\/2 ounces), peeled, halved lengthwise and quartered","1 large sweet onion (15 ounces), cut into 8 wedges","8 garlic cloves, halved","1 cup water","3\/4 cup white vinegar (minimum 5% acetic acid)","1\/2 cup fresh lime juice","3 teaspoons salt","1 teaspoon coarsely ground pepper"],"recipeInstructions":[{"@type":"HowToStep","name":"Prepare the peppers","text":"Cut the habanero and serrano peppers in half, and discard the stems and seeds. In a bowl, combine the arbol chiles and enough boiling water to cover. Let stand, covered, for 10 minutes to soften. Then, drain and discard the water. Editor's Tip: Removing the stems and seeds helps to control the heat level. When handling hot peppers, always wear gloves to protect your skin from the oils, which can cause irritation."},{"@type":"HowToStep","name":"Cook the carrot, onion and garlic","text":"In a well-ventilated area, fill a 6-quart stockpot three-quarters with water. Bring the water to a boil. Add the carrots, onion, and garlic. Return the water to a boil and cook until the vegetables are soft, 20 to 22 minutes. Remove them to a bowl with a slotted spoon."},{"@type":"HowToStep","name":"Blanch the peppers","text":"Add the peppers to the boiling water. Boil for one minute, then drain. Editor's Tip: This step helps to mellow the raw heat of the peppers, making the sauce more palatable."},{"@type":"HowToStep","name":"Blend the hot sauce","text":"Place the water, vinegar, lime juice, salt and pepper in a blender. Add the cooked carrots, onion, garlic and peppers. Cover and process until smooth."},{"@type":"HowToStep","name":"Can the hot sauce","text":"Return the blended sauce to the stockpot and bring it to a boil. Carefully ladle the hot sauce into five hot half-pint jars, leaving 1\/2 inch of headspace. Remove any air bubbles and adjust the headspace, if necessary, by adding extra hot sauce. Wipe the rims clean. Center the lids on the jars and screw on the bands until fingertip tight. Editor's Tip: Canning is an easy process but requires attention to detail. Before you get started, read up on canning 101 and make sure you're equipped with all the canning supplies you need."},{"@type":"HowToStep","name":"Process the hot sauce in a canner","text":"Place the jars into a canner filled with simmering water, ensuring that the jars are completely covered with water. Bring the water to a boil and process the hot sauce for 10 minutes. Carefully remove the jars and let them cool."}],"recipeYield":"5 half-pints","author":[{"@type":"Person","name":"Stephanie Gravalese"}],"nutrition":{"@type":"NutritionInformation","calories":" 3 calories","fatContent":"0 fat (0 saturated fat)","cholesterolContent":"0 cholesterol","sodiumContent":"30mg sodium","carbohydrateContent":"1g carbohydrate (0 sugars","fiberContent":"0 fiber)","proteinContent":"0 protein. 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Habanero and serrano peppers provide bold heat that's balanced by the sweetness of carrots and onions. 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The carrots make this recipe stand out. &mdash;Carolyn Wheel, Fairfax, Vermont","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"Cut habanero and serrano peppers in half; discard stems and seeds. In a bowl, combine arbol chiles and enough boiling water to cover. Let stand, covered, 10 minutes; drain.","SequenceNo":1},{"Direction":"   Meanwhile, in a well-ventilated area, fill a 6-qt. stockpot three-quarters with water; bring to a boil. Add carrots, onion and garlic. Return to a boil; cook until soft, 20-22 minutes. Remove with a slotted spoon to a bowl. Add peppers to stockpot; return to a boil. Boil 1 minute; drain. Place water, vinegar, lime juice, salt and pepper in a blender. Add vegetables; cover and process until smooth. Return to stockpot; bring to a boil.","SequenceNo":2},{"Direction":"   Carefully ladle mixture into 5 hot half-pint jars, leaving 1\/2-in. headspace. 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