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Homemade Hot Sauce

Homemade Hot Sauce

Here is a hot recipe for you. And if I say hot, I mean really hot. But then again you can regulate it down a notch if you don’t like heat. I love heat and here is my recipe for homemade hot sauce I prepare every time I happen to have too many chilies. Chilies are powerful antioxidants and I personally feel they just make me happy!

I did not give you a type of chilies OR the type of vinegar I use in the recipe, because this formula of a recipe really works with all different kinds of chilies and different kinds of vinegar in my experience. If you are not a lover of extreme heat, opt for milder chilies like long red ones or green jalapenos maybe. If you like heat, make sure you throw something spicier in too, or make the whole sauce out of scotch bonnets or bird's eye chilies. Habaneros have an awesome fruity taste and also quite a bit of heat. So, it is up to you and your taste buds. 

The same goes for vinegar. I have tried the recipe with white wine vinegar, red wine vinegar, and also rice vinegar. All work wonderfully. Only do not use the very strong 40% vinegar used to marinate mushrooms or cucumbers for winter. This would be too strong and will not work here.   

Once you are done with the hot sauce, just store it in clean jars in the fridge. It is good for at least 2 months. Probably longer, but I really haven’t managed to not eat it for longer 😊. Also, do not throw away the leftover pulp. Instead use it in curries, chilies, and any other foods that require heat. Just be careful as this is even spicier than the actual sauce with all the seeds in there. 

My favorite way to eat the sauce is with scrambled eggs and avocado on rye toast. Or crisp up the cauliflower-like in this recipe here and use the hot sauce. Eggplant is another delicious option. And if you eat chicken, then grilled chicken wings tossed with this hot sauce. Yum!

Homemade Hot Sauce

Cooking time: 1 hour 


½ pounds fresh chilies

1 cup of vinegar (see notes)

1 tbsp sugar

1 tsp salt


Chop the chilies roughly removing the stems but leaving the seeds in (we want the sauce to be HOT and full of flavor).

Add all the ingredients to a saucepan and bring to a boil. Simmer on medium for 20 minutes, then remove from the heat.

Let cool slightly and blend with a stick blender. 

Put the mixture through a fine sieve. This step is quite time-consuming. Just let it drip and lightly push down with a spoon now and then. It might also be necessary to reblend (if you feel there is still too much flesh in the seed and skin mixture) and put it through the sieve again.

Store the sauce in clean jars or bottles and drizzle over everything!

By Kadri Raig

Kadri is a food blogger and yoga teacher from Estonia. She loves healthy food and cooking and for her, these two are often the same thing. Cooking meals from scratch, you know exactly what goes in it and even without holding back with sugar or fat we end up using a lot less compared to ready-made frozen stuff from the supermarket.

She does love to spend time in the kitchen, but most of her recipes are simple and don’t take more than 20 minutes of active cooking time. She thinks that everybody can find time to cook healthy food at home, it is just a question of planning. "I work in an office full time, teach yoga 7-8 hours a week and write a blog. So if I manage to cook most of my meals, then so do you!"

Connect with Kadri and enjoy many more of her delicious healthy recipes on her website here:

Practice Yoga for Detox, Cleansing, & Vitality now to complement this healthy recipe!

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