This No-Cook Homemade Hot Sauce is perfect for Father’s Day. Let’s face it, he doesn’t want another tie, but he’ll love the homemade version of one of his favourite hot sauce.

No-Cook Makes it Easy

This no-cook version is super simple to make -it only takes a few minutes to whip together and is sure to impress.

This isn’t a “do it with the kids” kind of a recipe. The peppers are hot, and you should take some precautions yourself, like wearing gloves and being careful not to touch your face…or anywhere else while you’re working.

But hot pepper safety aside, it’s really easy to make.

How Hot Can You Handle?

You can control the level of heat of your sauce based on your pepper selection.

My Mother-in-law is from Guyana, and when I asked her if she had a hot sauce recipe she volunteered to teach me how to make it. Probably every West-Indian household has its own version of this sauce. Some people don’t include onion or garlic, some people like to let it ferment, others like to cook it down a little. Our version is probably the simplest, and it’s very yummy.

No-Cook Homemade Hot Sauce

Ingredients

1 red bell pepper -stem and seeds removed
1-4 scotch bonnet peppers -stem removed, but seeds and core included
3 large cloves of garlic
1 small onion or 1/2 a large one
1/4 cup white vinegar
2 tsp salt
2 tsp sugar
wiri wiri peppers (optional)

Instructions

Add all the ingredients into a blender and blend until fully combined into a sauce, with no seeds intact or chunks left.
Store in glass mason jars or small bottles in the fridge.
Makes about 3-4 small bottles.

Ours was on the hot side -especially for me, so I adjusted it and the recipe with the addition of some bell pepper. You really can make it to suit your taste. The scotch bonnet peppers are the very hottest, especially with the seeds and core included. For a less fire-y version, just add more bell pepper, and less scotch bonnets, or try some other milder hot peppers. My MIL likes to add some little wiri wiri peppers whole to hers, and add them to her food whole, almost like a pickle -too hot for me, but you might like to try it -or blend some into the sauce.