Thai Chili Hot Sauce Recipe

Hot sauce is so easy to make and you can control how spicy you it to be. It only takes a few ingredients and you know exactly what's in it!

My family loves spicy foods but sometimes, hot sauces we find are not that tasty. Some are filled with spices and herbs that I don't recognize or are hidden and many of them add sugar. This is the same for other condiments, like ketchup, mayonnaise, and even furikake. That's why I make them at home, so I know exactly what ingredients are in them.

So when I harvested these various peppers from my backyard, I wanted to try making my own hot sauce.

Aren't they gorgeous? I don't have green thumb but I do pretty well with peppers. I usually wait until green peppers turn red to make my own gochugaru for Kimchi but since I needed a hot sauce, I picked them before they turned red.

You can use any kinds of peppers to make hot sauce since you're the boss! But the best peppers for hot sauce, in my opinion, are Habanero, Jalapeño, Thai Chili, and even Poblanos. But again, use what you love.

But one thing I learned is if you mix greens and reds, the result color will be yellowish. You know, like when you mix green and red paints. So be mindful how the color will turn out. If you don't care about the color, ignore what you just read.

"Hot Damn!" Sauce Recipe

Make your own hot sauce today and don't waste your money on store bought variety with mystery ingredients.

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Hot Sauce Recipe

Homemade hot sauce is easy to make and you can control the heat to your liking.

Prep Time 2 mins

Cook Time 5 mins

Total Time 7 mins

Course : Condiment

Cuisine : American

Keyword : Keto, Paleo

Servings: 10

2 c peppers Habaneros, Jalapeños, Chili Peppers, whatever strikes you fancy
1 c coarsely chopped onions
¼ c extra virgin olive oil
3 cloves garlic
¼ c apple cider vinegar
Water as necessary - depending on what consistency you like.
Salt and Black Pepper to Taste

In a medium saucepan, combine all the ingredients and boil on medium heat for 5 minutes.
Lower the heat and simmer for another 5 minutes until the onions are cooked.
Take the pot off the heat and cool to room temperature.
Transfer the peppers to a blender and pureé until smooth.
Add vinegar and stir.
Transfer the hot sauce to a glass jar or bottle to refrigerate. The sauce should be good in the refrigerator for up to two weeks.

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If you love spicy food, you should try these recipes!

Authentic Korean Kimchi
Stuffed Cucumber Kimchi
Kimchi Pork Fried Rice

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About Dr. Karen Lee

I am a food writer, recipe developer, and a cookbook author sharing my family's favorite simple & easy, allergy-friendly recipes with you! Let's connect on Instagram || Facebook || Pinterest || YouTube Learn more about me on the ABOUT page.

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