Vinegar-Based Hot Sauce Recipe (Edit recipe)

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Vinegar-based hot sauce is a thin, tangy homemade chili sauce made with fresh red hot peppers, distilled white vinegar, salt, and vegetables for added body and balance. This recipe combines red peppers with red bell pepper, carrot, onion, and garlic to create a bright sauce with clean acidity, savory depth, and layered heat. The sauce is cooked until the vegetables become tender, blended until smooth, then filtered for a thin table-sauce texture. The recipe takes about 40 minutes and produces approximately 1½ cups (360 ml) of finished hot sauce. Serve it with fried eggs, grilled pork, fried chicken, roasted meats, rice, phở, bánh mì, spring rolls, and other savory dishes.

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Original Recipe

PREP TIME

15 minutes

COOK TIME

25 minutes

INGREDIENTS

7

Serves: 12

Ingredients

1 oz Chili Peppers, 3 oz (85 g), use a mix of red jalapeños, cayenne peppers, or Scotch bonnets
2 Red Bell Pepper, About 5 oz (140 g), adds body, color, and mild sweetness
3 Carrots, About 1 oz (30 g), adds subtle sweetness
4 Onion
5 cloves Garlic
6 cup White Vinegar, Distilled
7 grams Pickling Salt

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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: Dissolve the salt in vinegar. Pour 1 cup (240 ml) distilled white vinegar into a saucepan. Add 12 g salt and stir until completely dissolved.
Step 2: Cook the peppers and vegetables. Cut red hot peppers, red bell pepper, carrot, and onion into ½–1 inch (1.3–2.5 cm) pieces. Add vegetables and garlic to the saucepan. Bring to a gentle boil, then reduce heat and cook until all vegetables become completely tender.
Step 3: Blend the mixture. Remove the saucepan from heat and allow the mixture to cool briefly. Transfer the vegetables and cooking liquid into a blender and blend until completely smooth.
Step 4: Filter and bottle. Strain the blended sauce through a fine-mesh strainer lined with a coffee filter for a thin table-sauce texture. Transfer the finished sauce into clean bottles or airtight jars and refrigerate.

Notes

Wear food-safe gloves when handling hot peppers. Use distilled white vinegar with 5% acidity for the cleanest vinegar-forward flavor. Add honey, agave, or sugar gradually if the finished sauce tastes too sharp. Adjust the final texture by changing the amount of pepper pulp retained during filtering. 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:	4
Fat:	0 g
Carbohydrates:	1 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	1 mg
Fiber:	0 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.