Truth be told, I am actually kind of a wimp when it comes to hot peppers. So it seems a bit odd to me that I decided to try my hand at making my own hot sauces. But I am crazy about all things homemade, so I guess it’s not really too surprising. And it’s even better when the main ingredients come from my own garden.
I guess I could blame it all on Liz from Suburban Tomato. Earlier this year she posted a couple of recipes for homemade Sambal Oelek. That definitely got me to thinking about making something similar. But I had already been researching how to make a green jalapeno sauce, as well as a fermented hot sauce like Tabasco. So this year I made sure I had plenty of hot peppers planted, including jalapeno, serrano, cayenne, ancho, Thai bird, and my very own Hot Happy Yummy. And with many of them starting to ripen about now, it was time to embark on my very own Hot Sauce Adventure!
ripe hot peppers for sauce (click on any image to enlarge)
I decided to start with a sauce I always have on hand: Chili Garlic Sauce. I usually get the Huy Fong Foods brand – you know, the one with the rooster on the jar. It has a great flavor, keeps forever in the frig, and a little bit adds flavor (and heat) to lots of dishes. I’ve seen recipes for both cooked and uncooked versions of this sauce, but I decided to try a raw version to start with.
I made this first batch with a mix of ripe serrano, jalapeno, and cayenne peppers, with one ripe orange Hot Happy Yummy thrown in for good measure. You can use any ripe hot peppers you might have on hand, or can find in the market. Needless to say, hotter peppers will make for a hotter sauce. You can add a sweet bell pepper if you want to make a milder sauce. It is advisable to always wear latex or rubber gloves when working with hot peppers. I learned that lesson the hard way a long time ago! The peppers will not only burn your hands, but you can also burn your eyes or other sensitives parts of your body if your hands touch them.
chopping the peppers in food processor
This sauce came together in no time. I removed the green stems from the peppers, then gave them a coarse chop with a knife before adding to a small food processor. After adding the chopped garlic (I used a garlic press), sugar, salt and vinegar, I pulsed the processor a few times and it was done. The finished product fit perfectly in a half-pint jar.
Homemade No-Rooster Chili Garlic Sauce
This sauce is supposed to get better after it ages for a few days, but of course I couldn’t wait to try it out. It was tasty on a bean burrito, adding a little (more) heat and a nice flavor. It went well on a baked potato too. And I added some the other night to my Curried Meatballs that I served in a jarred Jalfrezi sauce, which gave them a nice little extra kick of heat. The weather’s a little hot for me to be wanting soup right now, but it would be great in Hot and Sour Soup. And of course it would work well in stir fry dishes and curries.
bean burrito with homemade chili garlic sauce
Since this is my first time making this sauce, I really have no idea how long it will safely keep. The salt and vinegar will act as a preservative, so I am thinking it will keep for at least a month if kept covered and refrigerated. But don’t bet the farm on that! If it starts to get moldy, or develop a funny smell, I’m throwing it away, and you should too.
No-Rooster Chili Garlic Sauce 
Print This Recipe
adapted from several recipes
6 oz ripe hot peppers
4 cloves garlic, crushed and minced
1.5 tbsp white wine vinegar or rice vinegar
1 tsp sugar (optional)
1/2 tsp salt (omit if using fermented pepper mash)
1. Wash peppers thoroughly, remove stems and coarsely chop. You can remove some of the seeds if a milder sauce is desired. Be sure and wear gloves when handling hot peppers.
2. Peel and mince garlic, or press with garlic press.
3. Combine peppers, garlic, vinegar, sugar and salt in food processor. Process to desired texture.
4. Taste sauce, and adjust flavor with additional salt, sugar or vinegar if necessary.
5. Transfer contents to small, covered, clean glass jar and refrigerate.
Servings: 32
Nutrition Facts
Nutrition (per serving): 3 calories, <1 calories from fat, <1g total fat, 0mg cholesterol, 36.9mg sodium, 19.3mg potassium, <1g carbohydrates, <1g fiber, <1g sugar, <1g protein, 1.5mg calcium, 0g saturated fat.
I’ve got another hot sauce in the works. Actually, it is ‘cooking’ away right now. It should be ready in a week or so, and I’ll be back with the recipe then.
This looks very good and so easy. I too am a wimp when it comes to hot peppers. I don’t mind some mild heat, but K likes it hot. This would be a nice way to adjust the heat at the dinner table if he likes.
Since it is a fresh mix, the color stays so beautiful. I bet it keeps quite a while in the fridge. I have sweet bell peppers and not that many of them this year, and jalapenos that are going to come on late in the season (growing and there now but not big enough). I was hoping to do some salsa with them but having tomatoes at the same time as the peppers are finally ready may make that difficult to actually do this year given the timing.
We didn’t get many peppers this year at all. 🙁 Glad to see someone did.
We have a couple of hot banana pepper plants that are turning purple from lack of nutrients, and some sweet chili peppers coming on. Also a few small bell peppers, but the heat just didn’t let them grow, which is weird.
Curious why do you call it No-Rooster?
It’s a play on the Huy Fong trademark rooster logo. This stuff doesn’t have the rooster.
Oh I see. Boy, now I’m craving hot wings!
looks great!
I’m so glad you posted this. I really want to make some hot sauce this year and I think this recipe is a good place to start!
It was easy to make, that’s for sure! I am planning on several other sauces, as I get enough peppers to make them.
This is sooooo easy. How long would this no cook hot sauce keep in the fridge?
Dave that all sounds so good. I love mild to medium hot but since I can’t work with hot peppers I don’t get to try all these goodies.
Isn’t this stuff wonderful? I make it every year and go through quarts of it in a year (I really, really like spicy stuff). I grow lots of chile plants just so that I can have plenty of it. I don’t add sugar to mine. Here is the version of the recipe I use: http://athinkingstomach.blogspot.com/2010/09/100.html
In my experience, with the vinegar and the salt, it ferments itself in the refrigerator and lasts for a very long time. There is still a smidgin’ left of last year’s that I’m using up, even while I’ve been whirring together this year’s batches. This sauce also serves as a base for several other recipes I make; it is versatile and works well in a variety of ethnic recipes. But, I’m such a chile-head, I even put it on my pizza.
Your peppers look gorgeous!
Thanks for the first-hand info, Christina! I’m working on some fermented versions now. I’ll check out your recipe too. I’m thinking I need to plant more hot peppers next year!
I’ve used the store bought sauce in all kinds of things. Pizza is a new twist though!
That looks really good- and hot! I see the Rooster brand hot sauce in just about every ethnic restaurant. From the ingredients you used I’d guess a little goes a long way.
My attitude to chillis / hot peppers is just like yours. My digestive system is not as keen on them as I would like! I just love growing them and photographing them.
Does this hot sauce need to be refrigerated before it’s opened?
It can be eaten as soon as it’s made. I think the flavor does improve after a few days though.
well, I’m looking for a hot sauce to make for my friend’s wedding shower. I just don’t know if it will need to be refrigerated after I jar it, or if it will keep until it’s opened for the first time. If it needs to be refrigerated at all times (even before you use it for the first time), then I won’t be able to make it because some people will be flying home.
So, do you know if it will keep unrefrigerated, unopened?
No, I don’t believe it would keep without refrigeration. One of the fermented sauces would, but not this one. There’s not enough vinegar in it to prevent spoilage.
do you have a recipe for a fermented one that would keep?
This is the one I was thinking of: https://www.ourhappyacres.com/2012/09/homemade-basic-fermented-hot-sauce/
I would still refrigerate it as soon as possible, but it should keep for several days unrefrigerated and unopened.
Looks good! Thanks for sharing at Simple Lives Thursday.