With the heat of the summer in full swing here in the desert…my cayenne pepper plants are bursting with new growth and peppers galore!
I just came in from harvesting a little over a pint of cayenne peppers from the garden — this is becoming a weekly routine — and thought I’d share with you a little recipe for the most amazing cayenne pepper hot sauce.
Benefits of Cayenne Pepper
It’s my opinion that at least one cayenne pepper plant should be found in everyone’s medicinal herb/vegetable garden. They take well to pot culture. So even if your space is limited…grow cayenne’s, you won’t be sorry!
Did you know that cayenne peppers are actually considered an extremely powerful medicinal herb by many — and with good reason, as it has been held in esteme for thousands of years because of its healing powers. I love reading the folklore found in book written by herbalist of days gone by! So many of them — from around the world – have recounted amazing results in the cayenne’s ability to cure a multitude of ailments.
Perhaps cayenne pepper is best known for its ability to support heart and circulatory system health. Not to mention, a cup of cayenne pepper “tea” (1 cup of hot water and 1 teaspoon of cayenne powder) has been referred to as a lifesaver in the event of a heart attack!
- The promotion of proper digestion as it stimulates the release of stomach enzymes and saliva.
- Because it is a brilliant digestive aid, cayenne pepper may improve the effectiveness of other herbs when added to remedies. Take these Herbal Cold Care Capsules for example…
- It relieves pain when applied topically — great for arthritis and sore muscles.
- Gargle with cayenne ”tea” and cure your sore throat.
- An excellent cold and flu remedy! The capsaicin in cayenne pepper stimulates secretions, which totally helps to clear chest congestion — better than anything else I’ve tried.
- Topical application on open wounds – although it will burn initially – stops bleeding quickly.
- When added to food, cayenne pepper may help with weight loss issues primarily because it’s such a great digestive aid.
Cayenne Pepper Hot Sauce
So, in addition to dehydrating and making my own cayenne pepper powder – which I store to use throughout the year – I love making this hot sauce. It’s a modification from a recipe that Diana, who blogs at A Little Bit of Spain in Iowa, shared with me last fall. Thank you Diana 
And it is by far the best tasting hot sauce I’ve ever had!
Here’s the recipe in a picture tutorial format:
Get started with a pint-sized glass jar and cayenne peppers to fill.
Add 2 1/2 teaspoon of sea salt…
…and a few cloves of garlic, whole. I actually put in 4-5, we like garlic ’round here.
Then pour in enough water to cover everything.
Give it a good shake, then place in the pantry or cabinet for 2 weeks to ferment.
After the fermentation period, toss everything in a blender and grind it up…hot sauce!
Store in the refrigerator for up to a year — if it lasts that long 
That’s it! It’s really that simple and the flavor is out of this world.
Note: If you have questions about fermentation, I strongly suggest you head over to the expert! Wardeh of GNOWFGLINS has an amazing online course and has written a fabulous book that contains everything you could ever want to know about this traditional method of food preservation.
Tell me about your favorite homemade condiments!
Ok..yum! Farm boy and I are definitely going to go put some of this in the pantry to work!!
so you grind up the green tops of the peppers into the sauce also? a beautiful looking sauce.
This is great! Definitely going to try this.
Stop by my blog tomorrow for the Carnival of Home Preserving and link this post up or another “canning” one.
I wanted to ask that too. You just leace the green tops on and grind up the whole thing?
I really enjoy your posts so much and have learned so much from you.
Thanks, it is fun!
I meant to type leave, not leace LOL
I’d like to know if its tops on or off before you grind as well. I’d sure like to try this one!!
I do leave the tops on and just grind it all up
Andrea,
First, let me say, thanks so much for all you do! You have been a wonderful and amazing resource for me as we are learning and growing towards sustainability and homesteading here in NW Ohio. I can’t wait until we get to the point where we are growing most of our medicines … slowly, slowly, slowly wins the race, right?
I do have a question for you on this though: can you use any type of hot pepper for this and still get the medicinal properties? I haven’t planted any Cayenne this year but we do have some heirloom habanero’s and some heirloom Chinese hot peppers. I have some room in my garden for a few things yet and I just may go get some Cayenne … if I don’t have to though, that would be great (I have some other ideas for my extra room
)
Thanks for being so patient with all of us newbies!
Keli
GREAT question Keli! And yes you’re right — slow and steady wins the race
From what I understand, the habanero pepper has pretty much the same medicinal properties as the cayenne. I’d say use it in recipes as you would cayenne pepper and plant the other things you wanted in your empty garden space 
Thanks!! You rawk!
I don’t have any peppers yet from my garden buit I have some chipotle peppers I bought in the Mexican food section at the grocery store – so I tried them with the same recipe. will let you know how it comes out in about 3 weeks.
This looks delicious & easy. We go through A LOT of hot sauce in our house and garlic as well!. I am with the other posters though, leave the green tops on?? I’ve been enjoying your site and all your great tips.
Oh the garlic really makes the sauce! And yes, I do leave the tops on…just because it means less work
I’ve been following your blog for a bit and wanted to say HI from Ca. Thank you for sharing all of your wisdom you are learning…love those old time remedies! This recipe looks easy and if my pepper plants would hurry up and produce I will definitely be making this. Around here we all like some good HOT sauce, can’t keep enough in the house! Have a blessed day…..
Last year I was really sick and discovered the healing benefits of cayenne. It really is amazing. The recipe is just too easy. Now to find cayenne plants.
Thanks! Hope your day is extraordinary!
I just planted hot peppers! Thanks for a simple and fermented recipe…love hot sauce on my eggs in the am, a good wake up call.
*anna
Yes! SO yummy
Just curious, you fill it with water and not vinegar?
Hello! Can this recipe be canned? I have planted 3 different hot pepper plants at my house! I think I may have a lot of little beauties to deal with!! Thanks Daisha
I would like to know about the vinegar and canning. I have used vinegar and pepper then ground and dried the pepper for pepper flakes. I like the idea of grinding it all together.
Wow this looks fantastic and so easy! Im totally pinning this. My husband LOVES hot sauce and he would be over the moon if I made him some myself. I cant wait until hot pepper season rolls around. Thanks!
Ooh yum! I’m bookmarking this to come back to when my cayenne plant produces!
Wow, I can’t believe it’s really that easy! We go through a ton of hot sauce. This year I will make some straight from the garden. Thank you so much!
I love love love that this recipe requires so little time and ingredients! No hot water canning baths, no blanching, no trimming… Cayenne peppers did so well for us here in NH last year that I still have so many dried peppers that I didn’t bother planting any this year. I think I’ll go buy a plant or two and give this recipe a try!
Oh, and I found your blog via pinterest and just pinned this recipe so I don’t loose it. I really look forward to flipping through the “pages” of your blog over the next few nights!
Andrea, I just completed this recipe and O-M-G! Best Hot Sauce EVER!
I will NEVER buy hot sauce in a bottle again!
I started the recipe on 06/01/2012 and just now finished the blending step. I tasted the hot sauce and WOW! (And, I consider myself a Hot Sauce Aficionado!)
NOTE: I didn’t have any garlic cloves or minced garlic on hand when I created my first jar. I can only imagine how good this will taste when I add the garlic cloves to the next jar. (Going to get me some garlic cloves when I do my next grocery shopping trip.)
Thank you so much for this wonderful recipe (and ALL your awesome recipes, actually!)!
I just love your blog and all the great education you provide to gals like me!
Blessings to you and your family!
Patti
<3
Oh, btw, I forgot to mention. I used dried peppers (bought a big ol’ bag of them at Walmart since they were much cheaper than fresh peppers and I’m on a pretty tight budget) since I live in a tiny apartment and don’t have room to grow anything (except some sprouts in my kitchen via my EasySprout sprouter).
Thanks again!
Patti <3
so manny good things to discover. we RV travel so there will not be even a container plant. however, i can find a farmers market and make a purchase.
thank you.
thank you!!! Hubby will be so happy. Now I just need time to do this!
Miss, when you toss everything in the blender, does this include the liguid as well?
Hi, Nick:
I’m an expert at making this hot sauce now. lol
Yes, you dump the entire contents of the jar into the blender (including the liquid) and blend it all up for a few seconds until it’s all a beautiful red liquid with lovely seeds floating around. Pour it back into your original jar and keep in the fridge and use it on EVERYTHING! It’s so DELICIOUS! Andrea is a genius!
Blessings to you!
Patti
Andrea, just made my second jar of this. This time, I’m doing it in 32 oz. jar with 11 cloves of garlic (Going to be so yummy! I finally remember to get some beautiful garlic cloves at the store!) and 5 tsp of sea salt and water. NOTE: I use part of an onion on the very top to be a “weight” that pushes down on everything as I screw the lid on. Awesome! Cannot wait to taste this with the garlic!
The first jar (which I made on June 16th) was delicious (even though I didn’t have any garlic cloves in the house to add). After that I made a batch of this recipe using a bag of sweet peppers (yellow, orange and red) that I got from Walmart. (Still I forgot to get the garlic cloves!) Fermented it two weeks and then blended it all up and then combined it in a big jar with what was left from my original batch of hot sauce from July 16th! Just finished using the last drop of the awesome combined fermented sweet pepper and hot chili pepper sauces yesterday. Best schtuff ever and so deliciously spicy!
I will be using your wonderful recipe for the rest of my life. So much fun to make and so much fun to eat on all my favorite dishes!
Blessings to you and your family!
Patti
<3
Hey Patty, have you ever experienced the lid expanding during the fermenting process?
Andrea… My cayenne peppers are sTill green, haven’t turned red yet! Is it ok to use the green peppers??
trying out the recipe, but I am not sure if I should have the mason jar tightly sealed or not… I put it in the cupboard tightly sealed, and there is a lot of pressure building. I loosened the top, and it started bubbling like a champagne… Is this good? should I leave it sealed?
Mine’s been bubbling as well. Is that okay?
Mine has been fermenting for about ten days and has started to get some scum on top… is that mold, and if so is it safe? it smells like it’s going to taste great though.
Hi! Great sounding recipe! Ou ever try infusing Vodka with cayenne? For say….a tasty and spicy Bloody Mary?
I can’t wait to try this recipe. I have a garden full of gorgeous bright red cayenne peppers. My question is the same as the two above; should the mason jar be tightened, and do I need to loosen the lid once pressure has built. Thanks, can’t wait to try recipe today.
I also wonder if the lid should be sealed i have never fermented with a sealed lid
Thanks I tried the Cayenne recipe, how easy and the hot sauce is fantastic, what an easy fail safe method, my daughter in law just picked and has her jar processing, so next year I plant more Cayene.
My question is does this same recipe work for Habanero peppers I have a enouh of them for a few batches also, next question if it is to hot what do I add to dilute, vinegar???????????
I just made this with japapenos – so mine is a green sauce, but it’s really good! Thanks.
Hello, thanks for all the advise…I have a few questions and I kinda need a fast answer, as I have about five lbs of serenos, and cayene peppers ready to can, freeze, sauce, etc…in the past, i was told to boil the combination and then put them in a food processor till liquid…now it’s just put them in a jar with water, salt, garlic..sit till they ferment…sounds to easy…I would also like to know if cayene peppers can be turned red after picking, and has anyone sewn them together till they are needed…I was the first manager of GEORGE JONES and I want to give some of this to him and Nancy…thanks for your help, please anyone answer to let me know what to do….
Does it have to be Sea salt??? I got canning salt and regular salt!??
I also want to know if you seal the jars tightly. Thanks, John
Hi! I am wondering if the jars can be stored without being refrigerated? If so, how long? I am thinking about making some of the sauce and shipping it so just wanted to see if it will keep without being refrigerated. Please let me know, thank you!
Ok mine has been in the cupboard for two weeks–do I skim the mold from the top??? some of the peppers came out of the liquid so they have brown on them–should I throw them away. This freaks me out.
OK. I am not a canning person. So when you say to put everything into the blender you mean everything, including the water? Or just all the peppers, garlic.
I can’t wait to try this. Great idea for all of those extra peppers.
Can I do this with tabasco peppers? I can’t remember which kind I got at the farmers’ market. Can I do it with either kind? And does it have to sit out of can I ferment in the fridge?
I also have the same question about the scum/mold. Is this normal? And should it be removed? Mine has settled to the bottom some too. I am worried to blend it up without knowing…
Why are there not answers to these questions??? If you are going to post something like this, please take the time to respond to these important questions.
I agree! I have cayenne peppers from a neighbor’s garden sitting in my fridge. I got really excited findin this post, now I want answers to those questions to make sure I do this correctly!!!
I too want to know about questions ,I just set them in the pantry .
I’d also like to know about the lids, scum, and vinegar. Do you put the lids on the jars? If so, should they be loosely placed or should the bands be tightly placed? Should the scum/mold be removed before grinding? I am assuming this is removed kind of like the sauerkraut process. Can vinegar be used in place of water? Is there an advantage to using water rather than vinegar or vice versa?
Thanks!
I can answer some of my own questions that might help the rest of you. First of all, some of my peppers were not quite ripe. I used them anyway. I ran out of Sea Salt in the process of doing this. I used canning salt in a couple jars and kosher salt in others. They all taste the same. I placed the lids on jars and bands. I didn’t tighten them down completely. I had a little mold after two weeks. I skimmed the mold from the tops of the jars and put the entire contents into my blender. I prefer a smoother blend, so I eventually switched to the baby food grinder. (Even if you don’t have babies, this is a great addition to the kitchen, and you can find them for as little as $12-$15.) I did add a little more salt and a tablespoon of apple cider vinegar to each pint. I thought it added a little flavor, but the sauce would have been great with or without. I can hardly wait to have some guests to try it! I didn’t try to can it; I’m afraid that heating the peppers will take away from the rich flavor. I will definitely add this recipe to my harvest recipes!
I can answer some of my own questions that might help the rest of you. First of all, some of my peppers were not quite ripe. I used them anyway. I ran out of Sea Salt in the process of doing this. I used canning salt in a couple jars and kosher salt in others. They all taste the same. I placed the lids on jars and bands. I didn’t tighten them down completely. I had a little mold after two weeks. I skimmed the mold from the tops of the jars and put the entire contents into my blender. I prefer a smoother blend, so I eventually switched to the baby food grinder. (Even if you don’t have babies, this is a great addition to the kitchen, and you can find them for as little as $12-$15.) I did add a little more salt and a tablespoon of apple cider vinegar to each pint. I thought it added a little flavor, but the sauce would have been great with or without. I can hardly wait to have some guests to try it! I didn’t try to can it; I’m afraid that heating the peppers will take away from the rich flavor. I will definitely add this recipe to my harvest recipes!
Oh man, I wish I would have done this with all my hot peppers!
Best, easiest, most amazing hotsauce ever!
Thank you for sharing:)
Hi All, really late replying… if you boil the sauce for a minute or 2, then can quickly, the jars will seal and you can keep this awesome stuff out of the fridge for about a year.
I’d remove the green top as they add a bit of bitterness to the sauce. To change things up try apple-cider vinegar (and healthy/medicinal ingredient to have in your diet).
You can also make this sauce with ANY pepper, each has it’s own unique flavor profiles!
I live in the uk and found that this recipe worked great for me in the summer months, using any dried peppers, but not fresh, and in the winter, I only end up with a foul smelling water, and no fermentation. Is there a best temperature to do this in?
Thanks
Hi. I don’t have many answers, but I can say that fermenting any vegetables like this is incredibly good for you, and infuses them with beneficial bacteria, like yoghurt… BUT if you boil or cook the sauce at all it will kill off all the beneficial live culture.
Just a thought.