Hot Sauce Recipe
My entire family except for me loves hot sauce. They put it on just about everything. My husband grew up with it in a Hispanic household, as I grew up in a German household. Germans do sour, not hot, food. And my children, wanting to be so much like their Papa, put hot sauce on everything. My oldest won’t eat her scrambled eggs without it.
So now, instead of constantly buying it at the store, I thought about making it. Peppadew Malawi Piquante Heirloom Pepper 
What is best about the recipe is you can use any pepper you like. Make it hot with cayenne, tabasco, habanero, or Thai chili peppers or how about a mixture of two or three. My suggestion is to play around with your peppers that see what works best for you.
Cost to make this recipe.
If you were to purchase all the ingredients, the price to make your sauce would be roughly $8.72 for the entire batch or $1.09 per half-pint.
As we grow all our peppers and tomatoes here on the homestead, this home canning recipe is inexpensive. The price drops for us to $1.33 for the entire water bath recipe or $0.17 per half-pint. The price is astronomically cheaper than the store-bought variety and much less processed.
Similar canning recipes to try
Recipe adapted
This recipe was taken from National Center for Home Food Preservation. All images and text are all my own and original to Vintage Mountain Homestead. Click here for more information about our home food preservation disclaimer.
Hot Sauce
Ingredients
- 8 cups tomatoes, diced…[$5.72]
- 1 cups seeded peppers, seeded & chopped…[$1.67]
- 4 cups 5% white vinegar, …[$1.28]
- 2 teaspoons canning salt, …[$0.05]
- 2 tablespoons whole mixed pickling spices, optional
Instructions
- Wash and rinse half-pint canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions.
- Place mixed pickling spices in a spice bag and tie the ends firmly. Mix all ingredients in a Dutch oven or large saucepot. Bring to a boil, stirring occasionally. Simmer another 20 minutes, until tomatoes are soft.
- Press mixture through a food mill. Return the liquid to the stockpot, heat to boiling and boil for another 15 minutes.
- Fill hot sauce into clean, hot half-pint jars, leaving ¼-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.
- Process in a boiling water canner for 10 minutes. Let cool, undisturbed, 12-24 hours and check for seals.
Hot Sauce for Canning
Cooking Methods
- Water Bath Canner
- Mason Jars, Lids, and Rings
Ingredients
- 8 cups tomatoes, diced…[$5.72]
- 1 cups seeded peppers, seeded & chopped…[$1.67]
- 4 cups 5% white vinegar, …[$1.28]
- 2 teaspoons canning salt, …[$0.05]
- 2 tablespoons whole mixed pickling spices, optional
Instructions
- Wash and rinse half-pint canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions.
- Place mixed pickling spices in a spice bag and tie the ends firmly. Mix all ingredients in a Dutch oven or large saucepot. Bring to a boil, stirring occasionally. Simmer another 20 minutes, until tomatoes are soft.
- Press mixture through a food mill. Return the liquid to the stockpot, heat to boiling and boil for another 15 minutes.
- Fill hot sauce into clean, hot half-pint jars, leaving ¼-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.
- Process in a boiling water canner for 10 minutes. Let cool, undisturbed, 12-24 hours and check for seals.