Fresno Hot Sauce Recipe
Fresno hot sauce is a bright red roasted pepper sauce made with ripe red Fresno peppers, red bell pepper, onion, garlic, white vinegar, smoked paprika, and salt.
This recipe creates a fruity, smoky sauce with moderate heat and a clean tangy finish. Charring the peppers and vegetables develops roasted sweetness while keeping the fresh pepper flavor of Fresno chiles.
Fresno peppers typically range from 2,500 to 10,000 Scoville Heat Units (SHU), creating a moderate spice level suitable for everyday meals.
The recipe takes about 30 minutes and produces approximately 2 cups (480 ml) of smooth, pourable hot sauce.
Serve it with tacos, eggs, grilled chicken, seafood, fried rice, noodles, roasted vegetables, and other savory dishes.
PREP TIME
10 minutes
COOK TIME
18 minutes
INGREDIENTS
9
Serves: 16
Ingredients
- 0.5 lb0.5 lb0.5 lb Chili Peppers, Ripe red Fresno peppers
- 111 Red Bell Pepper
- 0.50.50.5 Yellow Onion
- 3 cloves3 cloves3 cloves Garlic
- 0.666 cup0.666 cup0.666 cup White Vinegar, Distilled
- 2 tsp2 tsp2 tsp Salt
- 1 tsp1 tsp1 tsp Smoked Paprika
- 111 Annatto oil
- 1 Tbsp1 Tbsp1 Tbsp Water
Buy Ingredients on the FoodSocial Market
Shop over 3500 products from unique and independent, creator-curated brandsProcess
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 vegetables. Remove stems from Fresno peppers and red bell pepper. Remove some inner pepper tissue for a milder sauce or keep more intact for additional heat. Cut the bell pepper into large pieces, peel the garlic, and cut the onion into large sections.
- Step 2: Char the vegetables. Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat with a thin layer of neutral oil. Add Fresno peppers, red bell pepper, and onion. Cook for 6–8 minutes while turning occasionally until dark blistered spots develop. Add garlic during the last 2 minutes and cook until lightly browned.
- Step 3: Blend until smooth. Allow the charred vegetables to cool for about 10 minutes. Transfer them into a blender and add white vinegar, smoked paprika, and salt. Blend until completely smooth. Add water gradually, 1 teaspoon at a time, if the sauce needs a thinner consistency.
- Step 4: Season and bottle. Taste the sauce and adjust salt if needed. Transfer the finished sauce into a clean glass bottle or airtight container. Refrigerate after bottling.
Notes
Wear food-safe gloves when handling Fresno peppers. Keep the charred skins because they contribute smoky roasted flavor. Use ripe red Fresno peppers for the best balance of sweetness, color, and moderate heat. Replace Fresno peppers with ripe red jalapeños for a similar heat level. Add water gradually because the sauce naturally has a thick, pourable texture. Store the finished sauce refrigerated because this homemade recipe does not use a validated shelf-stable preservation process.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Coconut Free Dairy Free Egg Free GAPS Gluten Free Grain Free Nut Free Pescetarian Plant Based Sauces & Dressings Shellfish Free Sugar Alcohol Free Sugar Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 26 |
| Fat: | 0 g |
| Carbohydrates: | 6 g |
| Protein: | 1 g |
| Cholesterol: | 0 g |
| Sodium: | 274 mg |
| Fiber: | 1 g |
| Sugars: | 3 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
Leave a Reply
You must be logged in to post a comment.