Food hack: Homemade pepper sauce

Forget Tabasco and Cajun Sunshine. Two bucks worth of peppers and a half hour of your time will produce a sauce that puts those suckers to shame.

Not only does homemade pepper sauce have a richer flavor, but it allows you to experiment with things like color, smokiness, and intensity.

With so many gorgeous varieties in season, now is the time to give it a shot. Just don’t make the same mistake I did with the food processor.

*Addendum by Brad: Special thanks to Rex at Savory Reviews, who first posted this recipe. His process trumps others, in our book, as it doesn’t require fermenting the pepper mash for several weeks like most others…

3 Comments

  • August 21, 2013

    Jenny

    i’ve never successfully made pepper sauce, so thanks for the inspiration! I tried a fermented recipe a few years ago, but it molded in the fridge 🙁
    This looks MUCH easier!

    • August 21, 2013

      Brad

      It’s almost foolproof Jenny. We’ve done it twice now, and the only hiccup was the overfull food processor. So mind that. … First batch, from a couple of years ago, I’d thrown in three or four peppers of different varieties to just see what happened to the flavor, and it was this delicious smoky, slow burn sauce. … Next time I’ll take notes about what we put in there.

  • […] Mostly we started assuming an empty pantry. And that’s probably not the case with many folks. We’ve taken liberties only with a few staples, like olive oil, salt, pepper and the hot pepper sauce we made from scratch. […]

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