Fresno Hot Sauce Recipe

Fresno hot sauce is a bright red roasted pepper sauce made with ripe red Fresno peppers, red bell pepper, onion, garlic, white vinegar, smoked paprika, and salt. This recipe creates a fruity, smoky sauce with moderate heat and a clean tangy finish. Charring the peppers and vegetables develops roasted sweetness while keeping the fresh pepper flavor of Fresno chiles. Fresno peppers typically range from 2,500 to 10,000 Scoville Heat Units (SHU), creating a moderate spice level suitable for everyday meals. The recipe takes about 30 minutes and produces approximately 2 cups (480 ml) of smooth, pourable hot sauce. Serve it with tacos, eggs, grilled chicken, seafood, fried rice, noodles, roasted vegetables, and other savory dishes.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the vegetables: Remove stems from Fresno peppers and red bell pepper. Remove some inner pepper tissue for a milder sauce or keep more intact for additional heat. Cut the bell pepper into large pieces, peel the garlic, and cut the onion into large sections.

Step 2

Char the vegetables: Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat with a thin layer of neutral oil. Add Fresno peppers, bell pepper, and onion. Cook for 6–8 minutes while turning occasionally until dark blistered spots develop. Add garlic during the last 2 minutes and cook until lightly browned.

Step 3

Blend until smooth: Allow the charred vegetables to cool for about 10 minutes. Transfer them to a blender and add white vinegar, smoked paprika, and salt. Blend until completely smooth. Add water gradually, 1 teaspoon at a time, only if the sauce needs a thinner consistency.

Step 4

Season and bottle: Taste the sauce and adjust salt if needed. Transfer the finished sauce into a clean glass bottle or airtight container. Refrigerate after bottling.

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