This homemade hot sauce recipe is similar to the well-known Texas-Pete® Sauce, using only a few ingredients. This is an instant sauce (30 minutes exactly) where no fermentation is needed and fresh chillis are used, which is why it only has a shelf-life of 2 weeks.

Some tips about chillis to use

Make sure to find fresh ripe red chillis. The type of chilli and its heat level is entirely up to you. If you like mild hot sauce, I would leave out the small Bird’s eye chillis as they are very spicy.

Red cayenne chilli peppers (aka Carolina cayenne) or red jalapenos are popular choices for this hot sauce but I suggest tasting a small piece of chilli before making the sauce. You need to look for a slight zing with a sweet after-taste. Nothing too mind-blowing hot or your hot sauce will be too powerful. We want to taste the sauce, not numb our taste buds!

How spicy are chillis?

To give you an idea of how they rank on the Scoville scale, here is a list of chillis to help you decide which ones would suit you:

Pure capsaicin: 16,000,000 SHU

Carolina Reaper: 2,200,000 SHU

Trinidad Moruga Scorpion: 2,009,231 SHU

Trinidad Scorpion Butch T: 1,463,700 SHU

Naga Viper: 1,382,118 SHU

Bhut jolokia (ghost pepper): 1,041,427 SHU

Red Savina habanero: 580,000 SHU

Scotch Bonnet: 350,000 SHU

Jamaican Hot: 350,000 SHU

Habanero: 350,000 SHU

Devil’s Tongue: 300,000 SHU

Bird’s eye chilli: 225,000 SHU

Carolina Cayenne: 125,000 SHU

Tabasco: 50,000 SHU

Santaka: 50,000 SHU

Chile de árbol: 30,000 SHU

Serrano: 23,000 SHU

Jalapeño: 10,000 SHU

Chipotle: 8,000 SHU

Guajillo: 8,000 SHU

Anaheim: 2,500 SHU

Poblano: 2,000 SHU

Pepperoncini: 900 SHU

Bell: 0 SHU

This list was sourced from https://www.masterclass.com/articles/a-guide-to-the-scoville-scale#24-types-of-peppers-ranked-on-the-scoville-scale if you are interested in doing some further reading regarding chillis.

Some protection tips

The process of making the hot sauce is simple, but make sure you wear gloves to protect your hands. Ventilating the kitchen is recommended while cooking the sauce. If you can make the sauce outdoors, even better!

a bottle of homemade hot sauce surrounded by chillies

Homemade HOT SAUCE (Texas-Pete® Style)

by Sandra - Fun Without Gluten
This homemade hot sauce recipe is similar to the well-known Texas-Pete® Sauce, using only a few ingredients. This is an instant sauce (30 minutes exactly) where no fermentation is needed and fresh chillis are used, which is why it only has a shelf-life of 2 weeks.
5 from 2 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Basics, Condiment
Cuisine American, Tex-Mex
Servings 300 ml

Equipment

  • Food processor, or
  • Electric stick blender
  • Fine sieve
  • Small pot
  • A pair of disposable gloves
  • Sterilised glass bottle or jar

Ingredients
  

  • 16 large red chilli peppers, stems removed, sliced roughly
  • 6 small Bird’s eye chilli peppers, stems removed (optional)
  • 500 ml white wine vinegar, rice vinegar or apple cider vinegar
  • 1 tsp salt
  • 1 tsp garlic powder
  • 2 garlic cloves, whole, smashed slightly

Instructions
 

  • Place all the ingredients into a small pot.
    Placing all the ingredients into a small pot.
  • Bring to the boil, then lower the heat to a gently simmer. Simmer for 20 minutes. The vinegar will eventually reduce by half.
    Bringing the chillis to the boil, then lowering the heat to a gently simmer.
  • Allow the chilli mixture to cool down slightly, before blending in a food processor or using an electric stick blender.
    Blending the chilli mixture in a food processor to a fine pulp.
  • Strain the chilli mixture through a fine sieve into a jug, pressing the pulp down with a spatula.
    Straining the chilli mixture through a fine sieve into a jug, pressing the pulp down with a spatula.
  • Pour the sauce into a sterilised glass bottle or jar. Seal and store in the fridge or use immediately for any recipes that require the hot sauce as an ingredient.

Notes

  • Keeps for 2 weeks chilled
  • Not suitable to freeze
Keyword gluten-free tex-mex, homemade gluten-free condiments
Tried this recipe?Let us know how it was!
Please mention @fun_without_gluten or tag #funwithoutgluten!

Besides serving as an excellent table condiment, this hot sauce will really spice up meals such as mac ‘n cheese, chilli con carne or spaghetti bolognese. Add some hot sauce to some mayonnaise for a spicy sandwich spread.

 

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