As a result of milder fall temperatures the pepper plants were still producing nicely through the mid portion of last week. The plants were still loaded with a lot of green cayenne peppers mid-week (Oct. 20). The extended weather forecast showed a low of 0ºC on Wednesday and -3ºC the following day. The daily low temperatures would be hovering around the freezing mark for the rest of the week. With the chance of frost nearing I decided it would be prudent to pick all the green cayenne peppers so as to not lose them. Once they turn red I will go ahead and preserve them as well.
Another popular way of preserving cayenne peppers is making a cayenne pepper sauce. I picked all of the red cayenne peppers to make a test batch of a hot sauce copycat recipe I am creating. Aren't they gorgeous?
Hot sauce mellows over time once the flavours have had a chance to blend well. I will make the second batch using garlic powder as a comparison. Hot sauce does not need to be canned as it will keep for quite some time in the refrigerator. I can mine to save space in the refrigerator. The small 125 ml (4oz) jars are perfect for this as when mixed with the same amount of butter there is just the right amount of traditional hot wing sauce for a family sized meal.
Frank's RedHot Original Copy Cat Recipe
18 red cayenne peppers
2 c white vinegar
3 cloves garlic
½ tsp sea salt
Wash and cut the stem end from the cayenne peppers. Place in a stainless steel saucepan. Add vinegar, salt and garlic. Bring just to a boil. Reduce the heat to a low simmer. Simmer until peppers are soft. Pour mixture into a blender. Blend well. Pass through fine mesh metal strainer.
If canning: Pour into prepared jars. Wipe rim. Adjust lids. Processing in boiling water bath canner 10 minutes. Remove from canner. Allow to cool then test for seal, label and store.
If refrigerating: Allow the strained sauce to cool. Pour into clean bottle and cap. Refrigerate.
17 food lovers commented:
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Thanks so much for this post!
I had no idea it was this simple (and CHEAP) to make great tasting Hot Sauce :-)
I had to get a little 'creative' with your recipe as I don't have fresh peppers or garlic handy, but I tried using ground cayennes and garlic powder instead and 'guesstimating' your recipe's ratio and it still turned out pretty good (if a little garlic-y).
Thanks again!
Thank you very much for this recipe!
How much will this yeild?
how much will this yield? Thanks
Awesome. I'm going to try it this weekend. If I don't burn down the house I'll make a big batch for Christmas presents. Thanks.
How much garlic powder would I use
Thanks for the recipe. I'd like to make it for my husband, who uses a lot of hot sauce.
Do you know if you can double the recipe when canning it? Or would I need to make individual batches, like I do with jam?
Hi Anonymous, yes you can double or even triple the recipe. Enjoy!
The 3 cup yield sounds right (2 cups of vinegar + the peppers), however 3 cups would take more like 6 125ml jars. 125ml is just a hair over 1/2 cup.
The yield is three 125 ml jars as pictured.
I made this recipe several times last year and it was a huge hit! The only thing I didn't like was how thin it was. I was wondering if you'd ever used pectin or any thickeners in this? If so, have you canned a thickened version? Thanks for the great recipe!
I am going to be making a version of this recipe tonight- but with ghost chilis- wish me luck !!!
Hello! I was wondering how strong vinegar are you using? 5%?
Hi iir :) Yes, I use 5% acetic acid by volume vinegar.
How did your sauce turn out? I'm going to try to make this using my hoke grown Carolina Reaper. I'd like to create something with a flavor similar to Frank's with a bit mlre heat...
This is AWESOME!!! I had no idea that you could make your own version of the RedHot sauce, it's literally my husband's favorite! This past year we grew some jalepenos, and they turned out sooo much better than expected. I think I'll try some cayenne peppers next year! Thanks for sharing <3
Hi...I am wondering about the salt content. I'm looking for a very similar recipe for Frank's because I'm obsessed with it but the amount of sodium for a tsp is kind of high when you're drowning almost everything you eat with it. How do you think it would taste if I were to completely omit the salt? Thanks in advance.
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