How to Make Hot Pepper Sauce


  • 1 lb scotch bonnet peppers, cayenne, jalepeno or habanero peppers (washed and stems removed)
  • 1 Tbsp salt
  • White distilled vinegar or vegetable oil


  1. Add all the ingredients to a food processor.
  2. Pulse until the peppers are minced finely. Scrape down the sides of the bowl intermittently.
  3. Let the processor keep whirling and pour just enough of the vinegar through the chute to moisten the peppers and give it the consistency of a thick sauce.
  4. Pour into sterilized glass bottles, cover with air tight lids and store in a cool place or in your refrigerator. Alternately, you can place your bottles of pepper sauce in the sun for 2 – 3 days to ripen quickly and then store in a cool place. If there’s no sun where you are, let the pepper sauce cure for at least 5 days before use so that the flavors can develop.


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