Cayenne Pepper Hot Sauce Recipe

Cayenne pepper hot sauce is a homemade vinegar-forward chili sauce made with fresh red cayenne peppers, distilled white vinegar, garlic, salt, and garlic powder. This recipe creates a bright, tangy sauce with clean cayenne heat and savory garlic flavor. The sauce is cooked twice to concentrate the pepper flavor and create a smooth texture without added thickeners. Fresh cayenne peppers typically range from 30,000 to 50,000 Scoville Heat Units (SHU), creating a sharp heat level with a clean vinegar finish. The recipe takes about 1 hour from preparation to finished sauce, plus overnight refrigeration for flavor development. One batch produces approximately ½ cup (120 ml). Serve it with fried chicken, eggs, burgers, fish tacos, grilled meats, seafood, pho, bún bò, noodles, and other savory dishes.

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% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the cayenne peppers: Wear food-safe gloves, remove stems and tips from the cayenne peppers, then rinse and pat them dry. Keep the inner pepper tissue intact for maximum heat or remove some for a milder sauce.

Step 2

Simmer the peppers and complete the first reduction: Add cayenne peppers, distilled white vinegar, crushed garlic, salt, and garlic powder to a saucepan. Bring the mixture to a boil, then reduce heat and simmer for 20–25 minutes until the peppers become tender and the liquid reduces by approximately half.

Step 3

Cool slightly and blend: Remove the saucepan from heat and allow the mixture to cool for 5–10 minutes. Transfer the peppers, garlic, and remaining cooking liquid to a blender. Blend for 1–2 minutes until the sauce becomes completely smooth.

Step 4

Reduce the sauce a second time: Return the blended sauce to the saucepan and simmer for about 15 minutes, stirring regularly until the sauce reduces by roughly half and reaches the preferred consistency.

Step 5

Cool and bottle: Remove the sauce from heat and let it cool before transferring it into a clean glass bottle or airtight jar.

Step 6

Refrigerate overnight: Seal the bottle and refrigerate overnight to allow the cayenne, garlic, vinegar, and salt flavors to settle before serving.

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