Killer Semi- Homemade Hot sauce

Sandra McGrath


My family has always loved hot sauces. We put it on pizza's, chicken, rice, and just about everything.I've tried this recipe a few different ways. It's also good with bread for dipping. This comes out a bit different every time I make it but I often alter or substitute the measurements of an ingredients when I'm short or don't readily have it available. I jar it in canning jars and refrigerate. It goes so quickly and my family is addicted as it tastes so good!
Definitely not a low calorie sauce either!

★★★★★ 1 vote
makes about 2 quarts
20 Min
15 Min
Stove Top


1/2 lb
butter (2 sticks)
1 lb
margarine (4 sticks)
1 c
crushed, finely minced garlic
finely chopped onion
1 Tbsp
crushed red pepper
2 bottle
(12 oz each) hot sauce, (like frank's red hot sauce)
2 pkg
goya sazon (any type)
12 oz
good white wine
12 oz
1 tsp


1pulse butter, margarine, garlic and onion in a blender or food processor adding some of the beer to facilitate blending.
2Add those ingredients plus all the rest in a large pan and bring to a boil.
3Remove from the heat and let it cool before placing (ladle it with a soup ladle) in clean canning jars for storage for later use.( This recipe makes about 2 quart size canning jars). Refrigerate when cool enough. Best served at room temperature as butter/margarine tend to separate to the top of the jars.

About this Recipe

Course/Dish: Marinades, Gravies, Other Sauces
Main Ingredient: Spice/Herb/Seasoning
Regional Style: Portugese