This Easy Refrigerator Hot Sauce is all about bold, vibrant flavor. It’s got that just-right level of heat that adds a zing to your taste buds, balanced with a touch of garlic and vinegar tang. The texture is customizable, too—blend it just a little for a chunky salsa-like bite or keep going for a silky-smooth drizzle. And the best part? You can keep it right in your fridge, ready to spice up anything from scrambled eggs to tacos at a moment’s notice.

If you’re like me and love a versatile condiment that can turn a basic dish into something special, this one’s for you. It’s perfect for adding a little heat to cozy family dinners—just a drizzle on a hearty bowl of chili or a spoonful over roasted veggies. And when you’re hosting friends for a game day or a casual potluck, it’s always a hit. You’ll be that person who has the “amazing homemade hot sauce,” and trust me, people will ask for the recipe.

The process is simple, too—no special equipment, no worrying about sterilizing jars (I mean, I usually do it anyway, but it’s up to you). You start by simmering the peppers, garlic, and a touch of salt with water, letting all those flavors come together. After a quick blend with vinegar, you’ve got a bright, tangy, and spicy sauce that’s ready to elevate your meals. Plus, you can let your creativity run wild! Try adding a bit of pineapple or mango if you like a sweeter heat, or swap in apple cider vinegar for a twist.

Easy Refrigerator Hot Sauce

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Easy Refrigerator Hot Sauce is perfect for those who want a quick and spicy condiment without the hassle of canning.

• Author: Amanda MacArthur
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: varies

Ingredients

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• 2 cups of fresh hot peppers (like jalapeños, habaneros, or a mix), stems removed and chopped
• 1 cup white vinegar
• 4 cloves garlic, peeled and minced
• 1 teaspoon salt
• 1 teaspoon sugar (optional, to balance acidity)
• 1/2 cup water

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Instructions

• Prepare the Peppers: Start by handling the peppers with care. Wear gloves if you’re using hotter varieties like habaneros. Remove stems and chop the peppers roughly. Keep the seeds if you like extra heat, or remove them for a milder sauce.
• Cook the Mixture: In a medium saucepan, combine the chopped peppers, garlic, salt, sugar (if using), and water. Bring the mixture to a simmer over medium heat, then reduce to low and cook for about 10 minutes, until the peppers have softened.
• Blend It Up: Allow the mixture to cool slightly, then transfer it to a blender. Add the vinegar and blend until smooth. If you prefer a chunkier sauce, blend less; for a smoother, thinner consistency, blend longer.
• Strain (Optional): For a smooth hot sauce, strain the mixture through a fine-mesh sieve into a clean bowl or jar, pressing with a spoon to extract as much liquid as possible. Discard the solids or use them as a spicy relish.
• Bottle It Up: Pour the hot sauce into a glass bottle or jar with a tight-fitting lid. Store in the refrigerator.
• Refrigerate and Enjoy: Let the flavors meld for at least 24 hours before using for the best taste, but it’s also delicious right away. The sauce will keep for up to 2 months in the fridge.

Notes

• For a sweeter sauce, add a few chunks of pineapple or mango to the blender.
• Experiment with different vinegar types (apple cider or rice vinegar) for unique flavor twists.
• If you have leftover peppers from your garden or a recent market trip, this recipe is a great way to use them up!

So, what are you waiting for? Grab those extra peppers from your fridge or next farmer’s market haul, and give this Easy Refrigerator Hot Sauce a try! You’ll be amazed at how quickly it comes together—and how much it can transform your everyday meals. If you do make it, I’d love to hear about your experience! Did you make it extra fiery or opt for a milder blend? Any creative twists? Share your thoughts in the comments, and let’s keep the hot sauce love going!