Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. There are many, many great artisan hot sauces on the market, and I love many of them, but I also greatly enjoy making my own at home. I usually grow different varieties of peppers each year for this very purpose, to make my own personal hot sauce blends. I have lots of information here on the site about how to make hot sauce from fresh peppers and how to make hot sauce from dried peppers, but did you realize you can also make hot sauce from chili powders? The answer is yes, absolutely. Making hot sauce from chili powder is actually rather simple, probably one of the easiest ways to make hot sauce. Knowing how will ensure you never run out of hot sauce again. Let’s talk about how we make how to make hot sauce from chili powder, shall we? You can add other ingredients to change things up. Let’s discuss.
Chili Powder: 4 tablespoons chili powder of choice. You can use different powders, or a blend of different chili powders. I often like to use powders from peppers I’ve grown in my own garden, dehydrated, and ground into powder. Vinegar: 1 cup vinegar. Use your favorite vinegar here. My only suggestion is to use a good quality vinegar with a flavor you enjoy. A bad quality vinegar will result in a bad quality hot sauce. Try distilled white vinegar, rice vinegar, red wine vinegar, champagne vinegar, malt vinegar, apple cider vinegar, a combination of vinegars or others. Vinegar is also important for acidity and preserving. Salt: 1/4 teaspoon salt, or to taste. Salt brings out the flavor and really rounds things out. Optional Additions: Your additional ingredients are practically limitless here. Consider adding garlic powder, onion powder, cumin, dried basil, dried oregano, black pepper, dried and crushed carrot, citrus like lemon juice, lime juice, pineapple juice and other juices. You are only limited by your creativity. Water: My base recipe here calls for 1/2 cup vinegar and 1/2 cup water. I prefer to dilute the overall vinegar taste, which can be quite overpowering, with water. However, this is optional. You can use pure vinegar if you’d like, but it is fine to cut it with water.
Taste and adjust for salt and vinegar. Add more water or vinegar for a thinner sauce. You can use the sauce as-is at this point, or heat it in a small pot. Simmer for 10 minutes to let the flavors develop even more. Cool, bottle and enjoy. Boom! Done! Easy enough, isn’t it? Making hot sauces from chili powders is pretty simple. Questions for you include: Do you simmer yours or prefer it freshly mixed? Do you prefer more or less vinegar? What other flavor building ingredients do you add to your hot sauces? Let me know. I’d love to hear! See my post on “Does Hot Sauce Need to be Refrigerated?”
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How to Make Hot Sauce: The Ultimate Guide How to Make Hot Sauce from Dried Peppers Fermented Hot Sauce Carolina Reaper Hot Sauce Homemade Sriracha (both fermented and non-fermented varieties) Cayenne Pepper Sauce Ghost Pepper Hot Sauce More Hot Sauce Recipes
