Global sales of hot sauce in 2018 are expected to reach almost 2.4 billion dollars. Of course, the store-bought stuff is great, but you can save a few bucks by making your own at home. The List spoke to Chef Jon-Paul Hutchins, who whipped up his top three homemade hot sauce recipes that will blow your taste buds away. 

1. Cherry Bomb Hot Sauce

Ingredients:

• 1/3 cup medium-diced carrots
• 4 ounces roasted red pepper (from about 1 large pepper)
• 2 habanero peppers, stemmed and seeds removed
• 3/4 cup cherry juice (no sugar added)
• 2 tablespoons red wine vinegar
• 1 tablespoon peeled and finely-chopped fresh ginger (from about a one-inch piece)
• 1 teaspoon granulated sugar
• 1/2 teaspoon kosher salt

Directions:

• Bring a small saucepan of water to a boil over high heat. Add the carrots and cook until fork-tender, about eight minutes. Drain and transfer to a blender.
• Add the remaining ingredients and blend until smooth, about 30 seconds to a minute. Transfer the hot sauce to a container with a tight fitting lid and refrigerate for at least 24 hours before serving. Store in the refrigerator for up to two weeks.
• This sweet and spicy sauce is an awesome complement to pork dishes like Cochinita Pibil or Cuban-style Rotisserie Pork Loin.

2. Serrano Blazing Hot Sauce Recipes

Ingredients:

• 24 Serrano chiles, stemmed
• 1/4 cup plus two tablespoons cider vinegar
• 1/4 cup freshly-squeezed lime juice (from about three medium limes)
• 1/4 cup water
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons onion powder
• 1 teaspoon kosher salt

Directions:

• Place all of the ingredients in a blender and blend about 30 seconds. Stop and scrape down the sides of the pitcher with a rubber spatula, then continue to blend until smooth, about 30 seconds more. Transfer to a container with a tight fitting lid and refrigerate for up to two weeks. 

3. Mouth-Blistering Carrot Habanero Hot Sauce

Ingredients: 

• 8 ounces carrots, ends trimmed and chopped into one-inch pieces (no need to peel)
• 8 habanero chiles (about two ounces), seeds and stems removed
• 1/4 cup freshly-squeezed lime juice (from about four medium limes)
• 1/4 cup cider vinegar
• 1/4 cup water
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1 1/2 teaspoons granulated sugar

Directions:

• Place all of the ingredients in a blender and blend about one minute. Stop and scrape down the sides of the pitcher with a rubber spatula, then continue to blend until very smooth, about one to two minutes more. Transfer to a container with a tight fitting lid and refrigerate for up to two weeks.

So, there you have it. Hot sauce recipes shouldn’t be something only the pros can do. It’s easier than you think, and it could save you some serious cash. And if you’d like to tone down the heat, remember these recipes can easily be tailored to your taste buds.

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