I call this hot sauce recipe versatile because it’s exactly that. When I first started making it, the ingredients list looked different. I’d count out my peppers to make sure I had enough scotch bonnets and jalapenos. Until I realized all you need is a pound of whatever combination you want. Then, over time, I slowly introduced a tomato base to give this vinegar hot sauce more depth—a subsequently thickness.

So, get as creative as you want with this one. Think of it as a hot sauce master recipe. Any peppers will do.

I’ve tried ghost, scotch bonnet, habanero, pencil, jalapeno, and I’m probably forgetting some. You can use a variety, or stick to one, and even tone things down a little with bell peppers.

If you prefer a recommendation, get started with scotch bonnets and jalapenos. I’ll include the original recipe at the bottom as well if you want to give it a try instead or save it for next time.

A variety of hot peppersVersatile Homemade Hot Sauce Recipe

Prep time: 10 minutes | Cook time: 30 minutes

Total Time: approximately 40 minutes plus chill time

Servings: makes 1 litre or roughly 2 pints

Ingredients:

  • 2 tablespoons olive oil
  • 1 pound of peppers, chopped (or halved if small)
  • 4 cloves garlic, minced
  • 1/4 cup minced onions
  • 1 tsp salt
  • 2 cups water
  • 1 can tomato paste (156ml or 5.5oz)
  • 1 jar passata / strained tomatoes (680ml or 29.9oz)
  • 1/4 cup white vinegar

Directions

  1. Combine the oil, peppers, garlic, onion, and salt in a large saucepan.
  2. Stir frequently over medium-high heat for five minutes.
  3. Add water, tomato paste, and passata and cook for 25 minutes, until the peppers are soft.
  4. Remove the mixture from heat and let it cool to room temperature.
  5. Pour it into a blender or use a stick blender to puree.
  6. Add the vinegar and blend it again.

Move it over to glass jars or a container of your choice, and keep it in the fridge. This recipe makes a lot, so unless you eat hot sauce on the regular, you may want to gift some to a friend. I don’t recommend cutting this recipe in half unless another recipe you’re making calls for half the tomato paste and passata.

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P.S. You can also leave the tomatoes out for thinner, more vinegary sauce.Here’s the original recipe I started with by reconstructdish on All Recipes. It’s basically that. Super tasty, I highly recommend.