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Homemade Hot Sauce
Homemade Hot Sauce
10 Reviews
From: EatingWell Magazine, September/October 2008
This homemade hot sauce makes good use of the bountiful tomatoes, onions and peppers in your garden or farmers' market. Adjust the heat to your preference: in our tests, two habaneros yielded a pleasantly spicy sauce without excessive heat—take it up a notch for spicy-food fans by adding extra hot peppers.
- By: EatingWell Test Kitchen
Ingredients 43 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 43 servings
Nutrition per serving may change if servings are adjusted.
- 2 tablespoons extra-virgin olive oil
- 1 cup diced onion
- 2 medium chile peppers, such as poblano, New Mexico or Anaheim, diced
- 2-4 habanero peppers, or other small hot chile peppers, stemmed, halved and seeded (see Tip)
- 4 cloves garlic, minced
- 1 pound tomatoes, diced (about 3 cups)
- 1 cup distilled white vinegar
- 2 teaspoons salt
- 1-3 teaspoons sugar
Preparation
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Active
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Ready In
- Heat oil in a large saucepan over medium-high heat. Add onion, chile peppers, habaneros to taste and garlic and cook, stirring, until the onion is soft and beginning to brown, 3 to 4 minutes.
- Reduce heat to medium. Add tomatoes, vinegar, salt and sugar to taste. Cook, stirring occasionally, until the tomatoes begin to break down, about 5 minutes.
- Carefully transfer the tomato mixture to a food processor or blender. Puree until smooth. (Use caution when pureeing hot ingredients.) Set a fine-mesh sieve over a medium bowl; pour the pureed mixture through the sieve, pushing on the solids with a wooden spoon to extract all the liquid. (Discard solids.) Let the sauce cool to room temperature, about 1½ hours.
- Tip: The membranes that hold the seeds are the spiciest part of chile peppers (that's where the capsaicin is). The seeds pick up some spiciness by association. You can customize the heat of salsa or hot sauce by using some or all of the seeds along with the flesh of the pepper and tasting as you go. Be sure to wash your hands thoroughly after chopping hot peppers or wear rubber gloves.
- To make ahead: Cover and refrigerate for up to 1 month or freeze in an airtight container for up to 6 months.
- Serving size: 1 tablespoon (recipe makes about 2⅔ cups total)
- Per serving: 12 calories; 1 g fat(0 g sat); 0 g fiber; 1 g carbohydrates; 0 g protein; 3 mcg folate; 0 mg cholesterol; 1 g sugars; 0 g added sugars; 127 IU vitamin A; 10 mg vitamin C; 3 mg calcium; 0 mg iron; 110 mg sodium; 37 mg potassium
- Carbohydrate Servings: 0
- Exchanges: free food
Reviews 10
January 27, 2019
By: Jason Rosensweig
meh. i used 1 carolina reaper, 2 chilis and 3 habaneros. good spice but way too tomato-y. tastes more like spicy tomato juice than hot sauce.
March 24, 2018
By: Chris Hansen
I used jalapenos and Serrano peppers. Next time I'll add more salt and sugar, but I loved it. Really easy to make.
September 21, 2017
By: Dustin Stanley
Followed measurements listed but smoked the jalapeño and added 1/2 lb tomatillos. Subbed honey for the sugar.
September 10, 2016
By: SpicyMeat-a-ball
OK, so i would have to agree that it was bland. So i mixed it up afterwards... I used 1 green jalapeno pepper, 3 chipotle peppers, and 2 pablano peppers. As suggested by other users i added more salt and sugar. It also came out a little more chunky than i thought (maybe i did something wrong idk..) So i added more vinegar and fresh lime juice. And it was bomb digity. I gave the recipe a 3 because i made it more of my own. I plan to dabble more and possibly make my own recipe hehehehe.
August 16, 2015
By: EatingWell User
bland, unbalanced amounts are off
Sweet, savory, salt, heat balance way off. Something got lost in the translation as 1 cup vinegar was way too much. Sour!!!! Needed more savory (garlic) more salt and way more sugar to balance out the vinegar. Only use a tablespoon of vinegar at most.
Pros: good mix of ingredients
Cons: wrong amounts
May 27, 2015
By: EatingWell User
Very easy to prepare. The direction was very easy to follow. The taste was great.
March 24, 2012
By: EatingWell User
Very easy to make with delicious results. I modified the recipe adding a local variety of hot pepper (rocoto) and more common chili peppers, with seeds. The result is excellent.
September 22, 2009
By: EatingWell User
Was great but i used some different peppers i used 5 large hungarian wax peppers and only one habanero .in place of the 2 chile peppers and 4 habanero's was fantastic i also used a touch more garlic and salt than the recipe called for i also used a aplle cidar vinagar was a mild zesty wonderfull hot sauce thank you for the recipe
Rodger, ravenswood, WV
September 22, 2009
By: EatingWell User
What is the shelf life on this reciepe?
Lo, Bergen County, NJ
