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
Scale
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
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!
