Homemade Hot Sauce

An alternative to store-bought sauces - without any additives or preservatives. Using fresno peppers gives this sauce a great flavor and heat, without being overpowering. Perfect on my Baked Chicken Wings. This is a simple recipe, but does require an immersion blender!

Cooking Time:

45 minutes · 45 minutes

Cooking Method:

Blending · Roasting · Simmer

Cuisine:

American

Main Ingredients:

cayenne · fresno peppers · garlic · onion · paprika · white vinegar

Yield:

8+ servings

Recipe Category:

Base · Sauce

Suitable for Diet:

Vegetarian
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fresno-peppers-carley-papi

 

Ingredients

20 fresno peppers

1 tbsp olive oil

1 1/2 c white vinegar

1 tsp salt + 1/8 tsp salt

4 cloves garlic, sliced

1/4 c onion, diced

1 tsp paprika (hot)

1/2 tsp cayenne pepper

1/4+ tsp black pepper

 

Instructions

  1. Preheat oven to 450 F.
  2. Wash, cut the tops off, and halve the fresno peppers. Mostly de-seed 18 of them, leaving all the seeds in 2.
  3. Place peppers skin side up on a baking sheet lined with parchment paper. Coat with olive oil and sprinkle with 1/8 tsp salt.
  4. Roast at 450 for 12-15 minutes, or until peppers begin to brown at edges and are very fragrant.
  5. Place roasted peppers and any oil/drippings in a medium saucepan with the remaining ingredients. Stew for 10-15 minutes, until onion and garlic are softened.
  6. Turn off and allow to cool slightly. Use an immersion blender to blend everything until it is a smooth, consistent texture. Add more vinegar if needed. (It may help to use a smaller container when you blend this up.)