How to Make Hot Sauce

Homemade hot sauce. Food styling by Michelle Gatton for Hello Artists; Prop Styling by Carla Gonzalez-Hart
Homemade hot sauce. Food styling by Michelle Gatton for Hello Artists; Prop Styling by Carla Gonzalez-Hart  Christopher Testani

Most store-bought hot sauce is spicy and…that’s it.

In his Green Sriracha, Josiah Citrin of Charcoal in Venice, California, introduces a layer of umami through fermentation, creating a hot-and-tangy sauce that’ll become your new go-to for chili, tacos, and eggs.

Try this hot sauce recipe. We guarantee it’ll replace your bottled variations.

Degree of Difficulty: Moderate

Active Time: 30 minutes

Total Time: 3 days

 

Prep time

30 min.

Cook time

15 min.

  • 2 cups tomatillos, roughly chopped
  • 1 cup poblano peppers, roughly chopped
  • 1 cup jalapeño peppers, seeded and roughly chopped
  • 8 garlic cloves
  • ½ cup light brown sugar
  • ¼ cup kosher salt
  • 2¾ cups distilled white vinegar
  • ¼ tsp xanthan gum
  • 2 tbsp fresh cilantro leaves
Combine tomatillos, poblanos, jalapeños, garlic, brown sugar, and salt in a food processor. Pulse until combined well but still chunky. Pour into a glass jar, cover with cheesecloth and keep at room temperature for 3 days, stirring once a day.
Transfer chili mix into a blender. Add vinegar and cilantro and blend until smooth. Transfer puree to a pot and bring to a boil. Reduce heat and simmer for 15 minutes.
Blend mixture until smooth. Strain through a strainer lined with cheesecloth. Sauce may separate over time, so shake well before using.