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How to make Hot Sauce from Scratch

Learn how to make hot sauce from scratch right now.

These easy recipes for hot sauce are a breeze to prepare and delicious; no chemicals or preservatives.  Offering the best homemade condiments and more below.

No time to make your own homemade hot sauce?  I love Frank’s Hot Sauce – tried many but always come back to it.  If you have not tried it, please do.  It’s delicious and doesn’t make your tongue numb.

Want to learn how to make hot sauce? This is the Best Homemade Hot Sauce - easy to do and you control the heat! (don't forget the gloves) #misshomemade

How to Make Hot Sauce


2 cups of dry cayenne peppers (50 grams) 
1/2 cup of water 
1/3 cup of chopped onion 
1 chopped garlic 
1/3 cup of chopped tomato 
1 cup of white vinegar 
1 stick of butter 
1 bottle of Frank’s Hot Sauce
1/2 of the juice of 1 lemon 
1 teaspoon of honey 
1/4 cup of ketchup 

Start by roasting the cayenne peppers on a pan over a medium high flame. Toss them around inside the pan for a couple of minutes and make sure you don’t let these get burned. Add enough water to cover the peppers and bring water to a boil. Let them cook for ten minutes. Drain water and place them in blender. Add 1/2 cup of water, 1/2 cup of vinegar and salt. Blend on high and allow to percolate. 

Place butter stick on a pan over a medium flame so that it melts. Add onion, garlic, tomato and the whole bottle of Frank’s Hot Sauce. 

Let all cook for about five minutes, stirring occasionally. Immediately pour into blender and add the percolated cayenne pepper sauce. Blend on high for two minutes. Add the lemon juice, honey and ketchup, and blend again for a few seconds. Pour back into the pan where you melted the butter, and let it simmer for a good 20 minutes.

Now do you want to learn how to make HOT sauce?  Here you go…


8 habanero peppers with seeds, chopped* (USE GLOVES)
1 large can of peaches in heavy syrup (15.5 oz)
dash liquid smoke
3 garlic cloves
2 TBS homemade mustard
1/2 cup dark molasses
1/2 cup light brown sugar, packed
1 cup distilled white vinegar
2 TBS paprika
2 TBS salt
1 TBS black pepper
1 TBS ground cumin
1/2 tsp allspice, ground
1/2 tsp ginger, ground
1/2 tsp coriander, ground

Place ingredients in a blender and liquefy. Cook on stove top for approximately 10 minutes. Place in jars and refrigerate overnight.

*For a “fire” taste, you may use up to 12 habanero peppers.   Just be careful, habaneros are hot.


6 oz tomato paste
3 cups water
2 tsp homemade cayenne pepper, (or to taste)
1-1/2 TBS chili powder
2-1/2 tsp salt
2 tsp cornstarch
2 tsp white vinegar
1 TBS dried onion, minced
2 TBS jalapeno, minced

Combine the tomato paste and water in a saucepan over medium, and whisk until smooth. Add the cayenne pepper, chili powder, salt, cornstarch, vinegar, dried onion and jalapeno.

Heat to boiling and cook for 3 minutes, stirring continuously. Let the sauce cool and then store in a tightly sealed container and refrigerate until you need it.

Homemade Condiments