Datil Pepper Hot Sauce Recipe (Edit recipe)

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Datil pepper hot sauce is a thick, tangy homemade chili sauce made with fresh datil peppers, tomato paste, apple cider vinegar, lemon juice, honey, garlic powder, paprika, and salt. This recipe creates a rich tomato-based hot sauce with intense pepper heat, fruity sweetness, savory depth, and bright acidity. Datil peppers provide a sweet-fruity flavor similar to habanero peppers, while tomato paste creates a thicker texture than vinegar-forward hot sauces. Datil peppers typically range from 100,000 to 300,000 Scoville Heat Units (SHU), creating a high-heat sauce balanced with honey, citrus, and spices. The recipe takes about 30 minutes, including 10 minutes of preparation and 20 minutes of cooking. One batch produces approximately 1 cup (240 ml) of sauce. Serve it with fried chicken, pulled pork, burgers, grilled seafood, eggs, sandwiches, tacos, and other savory dishes.

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Original Recipe

PREP TIME

10 minutes

COOK TIME

20 minutes

INGREDIENTS

9

Serves: 8

Ingredients

3.5 oz Chili Peppers, chopped
3 oz Tomato Paste
2 Tbsp Apple Cider Vinegar
1 Tbsp Lemon Juice
1 Tbsp Honey
1 tsp Garlic Powder
1 tsp Paprika
1 Salt
0.25 cup Water

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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 datil peppers. Weigh whole fresh datil peppers before trimming. Remove stems and roughly chop the peppers into similar-sized pieces. Wear food-safe gloves while handling peppers. Keep inner pepper tissue for maximum heat or remove some for a milder sauce.
Step 2: Combine and simmer the sauce. Add chopped datil peppers, tomato paste, apple cider vinegar, lemon juice, honey, garlic powder, paprika, and salt into a saucepan. Stir over medium heat until the mixture reaches a brief boil, then reduce heat and simmer gently for about 20 minutes until peppers soften and the sauce becomes cohesive.
Step 3: Blend until smooth and adjust consistency. Allow the cooked mixture to cool until it is no longer vigorously steaming. Transfer to a blender or food processor and blend until smooth. Add water gradually, 1 tablespoon (15 ml) at a time, until the sauce reaches the preferred thickness.
Step 4: Cool and refrigerate. Transfer the finished datil pepper hot sauce into a clean glass bottle, jar, or airtight container. Allow it to cool completely, then store in the refrigerator.

Notes

Wear food-safe gloves when handling datil peppers. Adjust the heat by removing some inner pepper tissue before cooking. Use habanero or Scotch bonnet peppers as substitutes for datil peppers. Use smoked paprika for a deeper smoky flavor. Add water gradually because tomato paste creates a naturally thick texture. 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:	41
Fat:	0 g
Carbohydrates:	9 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	12 mg
Fiber:	1 g
Sugars:	5 g
Sugar Alcohol:	0 g
Calculated per serving.