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Red Chilli Hot Sauce

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This vibrant red chilli hot sauce is a wonderful way to bring a punchy, fermented-style heat to your favourite dishes. By combining the relatively mild, fruity heat of Fresno chillies with the intense kick of habaneros, it creates a complex flavour profile that far surpasses shop-bought varieties. Macerating the chillies in salt before blending ensures a silky-smooth texture and a deeper, more rounded savoury depth that works beautifully as a tabletop condiment.

As a versatile vegan staple, this homemade sauce is perfect for drizzling over grilled vegetables, stirring into spicy beans or brightening up a morning avocado toast. It is a brilliant make-ahead recipe for any chilli lover, as the flavours continue to meld and improve when kept in the fridge. This simple method allows you to control the seasoning, ensuring a fresh, preservative-free condiment that lasts for weeks.

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Ingredients for Red Chilli Hot Sauce

  • 20 red Fresno chillies, seeds removed

  • 8 red habanero chillies, seeds removed

  • 1 small garlic clove, finely grated

  • 2 tablespoons kosher salt, plus more for seasoning

  • 240ml white distilled vinegar

How to make Red Chilli Hot Sauce

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Pulse Fresno and habanero chillies, garlic, and 2 tablespoons salt in a food processor until very finely chopped. Transfer to a small bowl; cover and let sit at least 2 hours and up to 12 hours (this will both develop the chilli flavour and soften the flesh, resulting in a smooth flavorful sauce when puréed).

Purée chilli mixture and vinegar in a blender until smooth. Season with salt.

Sauce can be made 2 months ahead. Cover and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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