Cayenne Pepper Hot Sauce Recipe (Edit recipe)

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Cayenne pepper hot sauce is a homemade vinegar-forward chili sauce made with fresh red cayenne peppers, distilled white vinegar, garlic, salt, and garlic powder. This recipe creates a bright, tangy sauce with clean cayenne heat and savory garlic flavor. The sauce is cooked twice to concentrate the pepper flavor and create a smooth consistency without added thickeners. Fresh cayenne peppers typically range from 30,000 to 50,000 Scoville Heat Units (SHU), creating a sharp heat level with a clean vinegar finish. The recipe takes about 1 hour from preparation to finished sauce, plus overnight refrigeration for flavor development. One batch produces approximately ½ cup (120 ml). Serve it with fried chicken, eggs, burgers, fish tacos, grilled meats, seafood, pho, bún bò, noodles, and other savory dishes.

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Original Recipe

PREP TIME

5 minutes

COOK TIME

55 minutes

INGREDIENTS

5

Serves: 8

Ingredients

20 Cayenne Pepper, Fresh red
1.5 cup White Vinegar, Distilled
2 tsp Garlic, Crushed
1 tsp Salt
0.5 tsp Garlic Powder

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Step 1: Prepare the cayenne peppers. Wear food-safe gloves, remove stems and tips from fresh cayenne peppers, then rinse and pat them dry. Keep the inner pepper tissue intact for maximum heat or remove some for a milder sauce.
Step 2: Simmer and complete the first reduction. Add cayenne peppers, distilled white vinegar, crushed garlic, salt, and garlic powder to a saucepan. Bring the mixture to a boil, then reduce heat and simmer for 20–25 minutes until peppers soften and the liquid reduces by approximately half.
Step 3: Cool slightly and blend. Remove the saucepan from heat and allow the mixture to cool for 5–10 minutes. Transfer peppers, garlic, and remaining cooking liquid into a blender and blend for 1–2 minutes until completely smooth.
Step 4: Reduce the sauce a second time. Return the blended sauce to the saucepan and simmer for about 15 minutes, stirring regularly until the sauce reduces by roughly half and reaches the preferred consistency.
Step 5: Cool and bottle. Remove the sauce from heat and allow it to cool before transferring it into a clean glass bottle or airtight jar.
Step 6: Refrigerate overnight. Seal the bottle and refrigerate overnight to allow the cayenne, garlic, vinegar, and salt flavors to settle.

Notes

Wear disposable gloves when handling cayenne peppers. Keep the kitchen ventilated while cooking peppers with vinegar. Adjust the heat level by removing more inner pepper tissue before cooking. Add white vinegar gradually if the sauce becomes too thick after reduction. For a fruitier acidity, replace part of the distilled white vinegar with apple cider vinegar. Store the finished sauce refrigerated because this homemade recipe does not use a validated shelf-stable preservation process.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	1
Fat:	0 g
Carbohydrates:	0 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	268 mg
Fiber:	0 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.