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Everyday Hot Sauce

An all-purpose hot sauce recipe for dipping, coating, drizzling, and marinating!
Everyday Hot Sauce

Submitted By:

Dietary Interests: Diabetes Friendly , Gluten-Free , Heart Friendly , Keto Friendly , Low Calorie , Vegetarian

Yield:

32 servings (480 ml)

Total Time:

15 Minutes

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Yield:

32 servings (480 ml)

Total Time:

15 Minutes

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Yield:

32 servings (480 ml)

Total Time:

15 Minutes

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Ingredients

  • 8 (115 g) Fresno chili, stemmed
  • 4 (115 g) banana peppers, stemmed
  • 2 (8 g) guajillo chile pepper [or other dried chili pepper], stemmed
  • 12 (35 g) garlic cloves, peeled
  • 1 medium (75 g) shallot, peeled
  • 1 cup (240 ml) apple cider vinegar
  • 1 Tablespoon honey
  • 1 Tablespoon Worcestershire sauce
  • ¼ teaspoon whole black peppercorns
  • 1 teaspoon kosher salt, optional

Directions

  1. Add all ingredients to a small saucepan and bring to a boil. Reduce heat to a simmer, cover, and cook for 10 minutes.
  2. Carefully pour ingredients into the Vitamix container and secure the lid.
  3. Run the Dips & Spreads Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 60 seconds, using the tamper to push ingredients toward the blades.
  4. Strain hot sauce into clean container(s) using a mesh sieve. Seal with lid and keep refrigerated for 2 to 3 weeks.If stored in sterilized jars/bottles and sealed, the hot sauce can be kept refrigerated for up to 6 months.

Chef's Notes

  • This is a great base recipe for a variety of hot sauces. Use the same ratio of any chili peppers to adjust heat level. Experiment with different vinegars or try adding more (or less) honey!
  • Homemade sauces with fresh ingredients like this one are a healthy way to add a punch of flavor to dishes without adding extra fat and salt.

Ingredients

  • 8 (115 g) Fresno chili, stemmed
  • 4 (115 g) banana peppers, stemmed
  • 2 (8 g) guajillo chile pepper [or other dried chili pepper], stemmed
  • 12 (35 g) garlic cloves, peeled
  • 1 medium (75 g) shallot, peeled
  • 1 cup (240 ml) apple cider vinegar
  • 1 Tablespoon honey
  • 1 Tablespoon Worcestershire sauce
  • ¼ teaspoon whole black peppercorns
  • 1 teaspoon kosher salt, optional

Directions

  1. Add all ingredients to a small saucepan and bring to a boil. Reduce heat to a simmer, cover, and cook for 10 minutes.
  2. Carefully pour ingredients into the Vitamix container and secure the lid.
  3. Run the Dips & Spreads Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 60 seconds, using the tamper to push ingredients toward the blades.
  4. Strain hot sauce into clean container(s) using a mesh sieve. Seal with lid and keep refrigerated for 2 to 3 weeks.If stored in sterilized jars/bottles and sealed, the hot sauce can be kept refrigerated for up to 6 months.

Chef's Notes

  • This is a great base recipe for a variety of hot sauces. Use the same ratio of any chili peppers to adjust heat level. Experiment with different vinegars or try adding more (or less) honey!
  • Homemade sauces with fresh ingredients like this one are a healthy way to add a punch of flavor to dishes without adding extra fat and salt.

Ingredients

  • 8 (115 g) Fresno chili, stemmed
  • 4 (115 g) banana peppers, stemmed
  • 2 (8 g) guajillo chile pepper [or other dried chili pepper], stemmed
  • 12 (35 g) garlic cloves, peeled
  • 1 medium (75 g) shallot, peeled
  • 1 cup (240 ml) apple cider vinegar
  • 1 Tablespoon honey
  • 1 Tablespoon Worcestershire sauce
  • ¼ teaspoon whole black peppercorns
  • 1 teaspoon kosher salt, optional

Directions

  1. Add all ingredients to a small saucepan and bring to a boil. Reduce heat to a simmer, cover, and cook for 10 minutes.
  2. Carefully pour ingredients into the Vitamix container and secure the lid.
  3. Run the Dips & Spreads Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 60 seconds, using the tamper to push ingredients toward the blades.
  4. Strain hot sauce into clean container(s) using a mesh sieve. Seal with lid and keep refrigerated for 2 to 3 weeks.If stored in sterilized jars/bottles and sealed, the hot sauce can be kept refrigerated for up to 6 months.

Chef's Notes

  • This is a great base recipe for a variety of hot sauces. Use the same ratio of any chili peppers to adjust heat level. Experiment with different vinegars or try adding more (or less) honey!
  • Homemade sauces with fresh ingredients like this one are a healthy way to add a punch of flavor to dishes without adding extra fat and salt.
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