How to Make Hot Sauce from Dried Peppers - Recipe Method

Name: How to Make Hot Sauce from Dried Peppers - Recipe Method
Prep time: 10 min
Cook time: 15 min
Yield: 120 teaspoons
Ingredients: 2 cups dried chili peppers; 2 cups water; 1 cup vinegar; 1 teaspoon garlic powder; 1 teaspoon salt; *Other ingredients as desired. See notes

User Reviews

4.9

88 reviews

Excellent

Prep Time
10 mins
Cook Time
15 mins
Servings
120 teaspoons
Calories
1 kcal
Course
Main Course, Condiments
Cuisine
American

How to Make Hot Sauce from Dried Peppers - Recipe Method

Winston Rice

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This method for hot sauce uses dried chili peppers rehydrated either with hot water or vinegar, then blended with garlic powder, salt, and other optional ingredients. Toasting the peppers first enhances their flavor. The result is a smooth, tangy sauce with customizable thickness and acidity based on the amount of liquid used. The process allows for versatile flavor additions and control over heat and texture.

Description

The recipe offers two main methods for preparing hot sauce from dried peppers. In the first, lightly toasted dried chilies are soaked in very hot water to soften before blending with part of the soaking water or fresh water, vinegar, garlic powder, salt, and optional flavorings. The sauce is pureed smooth and can be simmered further to develop flavor, then cooled and bottled.

The second method is similar but uses vinegar for soaking to infuse additional acidity. Toasting the peppers releases oils to deepen flavor in both methods. Adjusting water and vinegar levels controls the sauce's thickness and tang. Use quality vinegar for best results and aim for a pH around 3.5 for longer shelf life.

Numerous additional ingredients like onion, garlic, vegetables, herbs, spices, fruits, and juices can be added to alter flavor profiles. This basic framework provides a flexible starting point for homemade dried pepper hot sauces tailored to taste and heat preferences.

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Ingredients

Servings

2 cups dried chili peppers lightly crushed and seeded
2 cups water or enough to cover the peppers - FOR METHOD ONE
1 cup vinegar or as desired, FOR METHOD TWO
1 teaspoon garlic powder
1 teaspoon salt
*Other ingredients as desired. See notes.

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Instructions

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FOR METHOD ONE

Lightly toast the dried chili peppers in a hot pan for a minute or 2 per side, until they become slightly pliable and loosen the oils in the skins. This step is optional and develops more flavor.
Remove from heat and add enough very hot water to cover the peppers. Let them steep for 15 to 20 minutes to soften.
Strain the peppers but keep the steeping water.
Add the rehydrated peppers to a food processor or blender along with 1 cup of the steeping water (or use fresh water) vinegar (use anywhere from 2 tablespoons to 1 cup), garlic powder, salt, and other optional ingredients. Process until smooth.
Taste and adjust with salt and vinegar. Strain if desired.
Pour into bottles and enjoy, or simmer then in a pot for 10-20 minutes to develop the flavors even more, then cool and bottle. Store in the refrigerator.

FOR METHOD TWO

Lightly toast the dried chili peppers in a hot pan for a minute or 2 per side, until they become slightly pliable and loosen the oils in the skins. This step is optional and develops more flavor.
Add water and vinegar (use anywhere from 2 tablespoons to 1 cup), garlic powder, salt and other optional ingredients. Use less vinegar or water for thicker hot sauce. Simmer the peppers for 15 to 20 minutes to soften.
Add the mixture to a food processor or blender along with garlic powder, salt, and other optional ingredients. Process until smooth.
Taste and adjust with salt and vinegar. Strain if desired.
Pour into bottles and enjoy, or simmer then in a pot for 10-20 minutes to develop the flavors even more, then cool and bottle. Store in the refrigerator.

Notes

Use quality vinegar and balance with water to achieve desired thickness and tanginess in the hot sauce.
Maintain a pH of 3.5 or lower to promote longer shelf life; adjust acidity with more vinegar or citrus as needed.
Toast dried peppers lightly before soaking to release flavor oils and improve taste depth.
Incorporate additional ingredients such as garlic, onion, herbs, or fruit to customize flavor profiles.
Soaking times should be at least 15-20 minutes to sufficiently soften dried peppers prior to blending.

Nutrition Information

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Calories 1kcal (0%) Carbohydrates 1g (0%) Protein 1g (2%) Fat 1g (2%) Saturated Fat 1g (5%) Sodium 20mg (1%) Potassium 1mg (0%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 2IU (0%) Calcium 1mg (0%)