Kitchen Notes

Basic Hot Sauce Recipe

by Thomas Kelly on Oct 15, 2015

This is a base recipe for hot sauce that you can add to and mold depending on the flavor you’re after.  This is also the base recipe for our Homemade Hot Sauce Kit and Hot Sauce Field Guide. Use just one type of chili, or layer flavors of multiple chilies by using a blend. Pro tip when you make your own hot sauce: Toasting the chilies first helps bring out their oils!

Basic Make Your Own Hot Sauce Recipe


Yields 1 cup
🌶 1 ounce whole dried chilies, stems removed 
🌶 1 3/4 cups distilled white vinegar 
🌶 1 1/2 teaspoons salt 
🌶 Funnel, fine-mesh sieve and 8-ounce hot sauce bottle


Place a heavy-bottomed saucepan over medium heat. Add the chilies and toast for a minute just until they are warm and fragrant.

Turn the heat to high. Add the vinegar and bring to boil.

Remove the mixture from heat, and let cool. Transfer to a blender and blend for 3 to 4 minutes, until the mixture is a smooth puree. Strain into the bottle using a fine-mesh sieve set over a funnel. Refrigerate for three days before using; store in the refrigerator for up to 4 weeks.

Check out our Hot Sauce Field Guide for all sorts of iterations on this basic recipe. Also, make sure to scope out our Homemade Hot Sauce Kit. Everything you need to make hot sauce delivered to YOUR DOOR!