For a milder sauce, reduce the number of pequin peppers. Always use caution when handling hot peppers; avoid touching your eyes. Sterilizing the bottle is crucial for long-term storage; boil it in water for 10 minutes. Adjust the amount of xanthan gum to achieve your desired thickness. Too much can make the sauce slimy. For a smokier flavor, try roasting the peppers in a dry pan or under the broiler before using them in the recipe.
Homemade Hot Sauce
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PREP TIME10 mins
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COOK TIME15 mins
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TOTAL TIME40 mins
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SERVING16 People
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VIEWS9
Ignite your palate with this vibrant, homemade hot sauce, crafted to deliver a Cholula-esque experience. This fiery concoction balances heat and flavor, perfect for drizzling, dashing, or adding a kick to your favorite dishes.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate5 g
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Fiber1 g
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Protein1 g
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Sodium151 mg
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Sugar0 g
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Fat0 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a small saucepan, combine 1 cup water, white vinegar, seeded pequin peppers, minced garlic, seeded arbol peppers, ground paprika, onion flakes, and salt. Place over medium heat and attach a thermometer to the side of the pan. (Prep time: 5 minutes)
02
StepCook, stirring occasionally, until the pepper mixture reaches and maintains 180 degrees F (82 degrees C) for 10 minutes. This allows the flavors to meld and the peppers to infuse the liquid. (Cook time: 15 minutes)
03
StepCarefully transfer the hot pepper mixture to a blender. Blend until completely smooth, ensuring no pepper chunks remain. (Blend time: 2 minutes)
04
StepAllow the blended mixture to cool to room temperature in the blender. This should take approximately 15 minutes. (Cooling time: 15 minutes)
05
StepIn a small bowl, combine 2 tablespoons of cold water with the xanthan gum. Whisk until the xanthan gum is fully dissolved. (Prep time: 2 minutes)
06
StepAdd the xanthan gum mixture to the cooled pepper mixture in the blender. Blend for 30 seconds to fully incorporate, creating a smooth, emulsified sauce. (Blend time: 1 minute)
07
StepTransfer the finished hot sauce to a sterilized, airtight bottle or jar. Store in the refrigerator for up to 9 months. The flavor may intensify over time. (Storage time: 5 minutes)
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RECIPE REVIEWS
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Please Rate
Prince Rath
Jun 26, 2025The xanthan gum really makes a difference in the texture. Thanks for the tip!
Edwin Nolan
Jun 26, 2025I used a mix of peppers I had on hand, and it still turned out great!
Afton Carroll
Jun 25, 2025Careful with the peppers, they are hot!
Caroline Heidenreichrutherford
Jun 23, 2025The heat level is perfect. I love how easy it is to adjust the spice.
Creola Dare
Jun 20, 2025I made this and it tastes amazing! So much better than store-bought.
Maurice Doyle
Jun 17, 2025Reduced the peppers, and my kids love it
Celia Goodwin
Jun 15, 2025My batch came out a little too thick, so I added a splash more water. Perfect now!
Gustave Baumbach
Jun 7, 2025Added lime juice for extra zing
Marty Emmerich
Jun 7, 2025Family loved it! Will make again