Condiment Essentials: Worth the Wait Hot Sauce

Andy Anderson !


I love a good hot sauce; however, I do not want my sauce to be so hot that it blows the top of my head off, and sets my hair on fire.

This sauce is similar to Frank’s hot sauce but with more body…

So, you ready… Let’s get into the kitchen.


☆☆☆☆☆ 0 votes

15 Min
No-Cook or Other



  • 1 lb
    fresh chilies, more on this later
  • 2 Tbsp
    salt, kosher variety
  • 2 Tbsp
    white sugar, granulated variety
  • ·
    rice wine vinegar, as needed

How to Make Condiment Essentials: Worth the Wait Hot Sauce


  2. Since you are working with chilies, you should use gloves. Trust me… you need to use gloves.
  3. You will need a good blender for the recipe. My favorite blender for this type of job would be the Vitamix… it is amazing.
  4. Chilies come in all shapes, and sizes, and from mild to hot. You could use any variety you wish; however, I think the best chili for this hot sauce is called a Fresno Chili. Mild… not too hot, and perfect to give this hot sauce an amazing depth of flavor.
  5. Gather your ingredients (mise en place).
  6. Measure your chilies until you get approximately 1 pound (0.5kg).
  7. Remove the tips and the stems.
  8. Remove the seeds and veins.
  9. Chef’s Note: After removing the tips, stems, seeds, and veins, you should be left with about 10 ounces (285g) of chilies.
  10. Fine chop the chilies with a knife, or use a food processor, fitted with an S-blade.
  11. Add the chili’s; along with the salt and sugar, to a large, non-reactive bowl.
  12. Using your gloved hand, massage the mixture until the chilies become mushy, and release their liquid, about 10 – 15 minutes.
  13. Add the mixture to a mason jar, or other glass container, cover the top with a double layer of cheesecloth, then sit it in a dark corner of your kitchen, and let it ferment for 8 – 10 days.
  14. Chef’s Note: If you are not using a mason jar, then use rubber bands to secure the cheesecloth to the top of the jar.
  15. After 8 – 10 days, add the fermented chilies to a good blender, and blend until smooth.
  16. Now, add the vinegar, a tablespoon at a time, until you like what you taste. In my case, it was two tablespoons of vinegar.
  18. Place in a non-reactive container, and refrigerate until needed. Use as you would any good hot sauce. Enjoy.
  19. Keep the faith, and keep cooking.

Printable Recipe Card

About Condiment Essentials: Worth the Wait Hot Sauce

Course/Dish: Other Sauces
Main Ingredient: Spice/Herb/Seasoning
Regional Style: American

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