Easy No Cook Homemade Hot Sauce that you can make in minutes in your blender. This hot tangy homemade hot sauce is perfect for anyone who loves it spicy!
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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 things -hot sauce.
Why We Love This Recipe
- It's very quick to make, since there's no cooking.
- This sauce is very easy to make. You just but everything into the blender.
- You can control the heat level.
- It tastes great, full of pepper flavor.
No-Cook Makes it Easy
This no-cook version is super simple to make. Our raw hot sauce only takes a few minutes to whip together and is sure to impress when people find out you made your own hot sauce from scratch. It really is the perfect homemade gift for the hot sauce lover.
Saftey First -Word of Warning
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.
Guyanese Recipe
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 cloves, some people like to let it ferment for a fermented hot sauce, others like to cook it down a little. Our version is probably the most simple recipe, and it’s very yummy. If you like spicy food, you're going to love it. This was a go-to condiment in my husbands household growing up. And rather than store-bought bottles, this was everyone's favorite. It has a nice depth of flavor to it.
Ingredients
See the recipe card below for all the exact measurements.
- Wiri Wiri peppers, Scotch Bonnet Peppers and Bell Peppers: We found all the fresh peppers, at the local grocery store. If you have any trouble finding scotch bonnet peppers, or wiri wiri peppers, you might want to try an ethnic grocery store with a larger selection of different varieties. The bell peppers -sometimes called sweet peppers, should be easy to find anywhere.
- Fresh Garlic: We also recommend using fresh garlic, not jared, for a fresher taste.
How Hot Can You Handle?
You can control the level of heat of your sauce based on your pepper selection. Our first time making it was on the hot side -especially for me who prefers low heat, so I adjusted it and the recipe. Make a sauce with less intense heat with the addition of some bell pepper.
You really can adjust the heat level to suit your taste, and a make a good hot sauce with a little less heat. The scotch bonnet peppers are the very hottest, especially with the seeds and core included. For a less fire-y version with a lower spice level, just add more bell pepper, and less scotch bonnets, or try some other milder hot peppers for a more mild hot sauce.
If your hot sauce is too hot you tend to lose some of the flavor of the peppers, because there's just too much heat to notice pepper flavor. 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.
Instructions
1. Wash your ingredients, and remove the stem and seeds of the bell peppers, and remove just the stem of the scotch bonnet peppers, leaving the core and seeds -unless you want the sauce to be less hot, in which case you can remove the scotch bonnet core and seeds as well.
2. Place add the ingredients into a blender or food processor. Blend until everything is fully combined into a sauce, with no seeds intact or chunks left.
2. Store in a glass mason jar or small bottles in the fridge. Makes about 3-4 small bottles.
Storage
Store this hot sauce in the fridge and it will last for 2 months -especially since a little goes a long way. Some people like to make a fermented sauce version that goes through a whole fermentation process, but this is a simple fresh version, so you need to store it in the fridge.
Look for small glass hot sauce bottles, or spice jars to store this delicious sauce. You only need small amounts of the sauce, so you don't need a large jar. This is a great way to use up a bounty of hot peppers if you're growing your own.
Frequently Asked Questions
Yes, just add less Scotch bonnet peppers, and remove their core and seeds to make the sauce more mild.
Yes, include the Scotch bonnet peppers iwth core and seeds included, and add more of them.
We recommend you do not. This recipe is best with fresh garlic for the best flavor.
More Recipe Ideas
If you try this No-Cook Homemade Hot Sauce Recipe or any other recipe on my blog please leave a star rating and let me know how it went in the comments below. Thanks for visiting today!
Recipe
No-Cook Homemade Hot Sauce Recipe
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 ½ a large one
- ¼ cup white vinegar
- 2 teaspoon salt
- 2 teaspoon sugar
- wiri wiri peppers optional
Instructions
- Wash the peppers and remove the stem and seeds from the bell peppers, but just remove the stem from the scotch bonnet peppers -unless you want the sauce to be less spicy, then you can remove the core and seeds as well.
- Add all the ingredients into a blender or food processor and blend until fully combined into a sauce, with no seeds intact or chunks left.
- Store in a glass mason jar or small bottles in the fridge. Makes about 3-4 small bottles.
Dannyelle Nicolle-Ramjist says
If you like it hot this easy to put together hot sauce is perfect for you.