Active Time:30 minsAdditional Time:1 hr 30 minsTotal Time:2 hrsServings:43Yield:about 2 2/3 cupsJump to Nutrition Facts
Active Time:30 minsAdditional Time:1 hr 30 minsTotal Time:2 hrsServings:43Yield:about 2 2/3 cups
Active Time:30 mins
Active Time:
30 mins
Additional Time:1 hr 30 mins
Additional Time:
1 hr 30 mins
Total Time:2 hrs
Total Time:
2 hrs
Servings:43
Servings:
43
Yield:about 2 2/3 cups
Yield:
about 2 2/3 cups
Jump to Nutrition Facts
Jump to recipe
How to Make Hot Sauce
Sure, you can buy hot sauce at the store, but it’s easy to make at home, and you can easily control the flavor and the heat level to suit your taste. Our hot sauce starts with cooking onions, peppers and garlic in olive oil. This brings out the flavor of the veggies and adds sweetness to the sauce from the onions as they cook. Tomatoes are added for additional sweetness, body and to balance the heat from the peppers. Vinegar is added here to give the hot sauce its signature tanginess. Salt and sugar are added to give the hot sauce a nice balance between salty and sweet. If you like hot sauce on the sweeter side, you can add more sugar. After the mixture cooks together and the flavors meld (about 5 minutes), the hot sauce is pureed and then poured through a strainer to make it extra smooth before it cools down and is ready to use.
Ways to Control the Heat
How Long Can I Store Homemade Hot Sauce?
You can store the hot sauce in small or large jars (or another airtight container) in the refrigerator for up to one month or freeze it for up to six months.
Cook Mode(Keep screen awake)Ingredients2tablespoonsextra-virgin olive oil1cupdiced onion2medium chile peppers, such as poblano, New Mexico or Anaheim, diced2-4 habanero peppers, or other small hot chile peppers, stemmed, halved and seeded4clovesgarlic, minced1 pound tomatoes, diced (about 3 cups)1cupdistilled white vinegar2teaspoonssalt1-3 teaspoons sugar
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsextra-virgin olive oil
1cupdiced onion
2medium chile peppers, such as poblano, New Mexico or Anaheim, diced
2-4 habanero peppers, or other small hot chile peppers, stemmed, halved and seeded
4clovesgarlic, minced
1 pound tomatoes, diced (about 3 cups)
1cupdistilled white vinegar
2teaspoonssalt
1-3 teaspoons sugar
DirectionsHeat 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, for about 1 1/2 hours.Originally appeared: EatingWell Magazine, September/October 2008
Directions
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, for about 1 1/2 hours.
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, for about 1 1/2 hours.
Originally appeared: EatingWell Magazine, September/October 2008
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Nutrition Facts(per serving)12Calories1gFat1gCarbs0gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
