Homemade hot sauce

Posted January 10, 2023

Last Updated: March 17, 2023

A hot sauce for canned seafood


  • 1 clove
  • 1 clove of garlic
  • 1/2 cup of apple cider vinegar
  • 1 teaspoon Spanish paprika (smoked)
  • 1 teaspoon Hungarian paprika (sweet)
  • 1 teaspoon black pepper
  • 3-5 chile peppers. I used 3 serrano chiles and 1 fresno pepper. You can use habaneros to increase spiciness.
  • 2 tablespoons of bacon fat
  • dash of salt


  1. Add paprika and black pepper to the apple cider vinegar.
  2. Fry sliced chiles in a small skillet with a dash of salt and bacon fat. Cook until soft.
  3. Add crushed the clove and garlic to the skillet. Cook until you can smell the garlic.
  4. Pour contents of the skillet into the spice and vinegar mixture.
  5. Seal the mason jar with lid and shake vigorously. Repeat periodically for an hour.
  6. Store in fridge overnight. The next day, strain and use as a condiment.

Homemade hot sauce

You'll be eating this by the gallon

There are several hot sauces you can sprinke on canned seafood. I especially like Espinaler, but you can have Frank's Red Hot or Tabsaco. It's a quick way to add flavor to sardines out of the can with a cracker. I've made one that's in between the two.

Many hot sauces suggest fermenting the hot sauce to add an interesting dimension to the flavor. In this simple hot sauce, I fry the aromatic ingredients together to sterilize and rely on an oil infusion. Bacon fat and a clove give the sauce an interesting dimension.