Using Hot Pepper Powder to make a Hot Sauce.

Making a hot sauce using only ground pepper power is easier than you would think. I go over my recipe I made for a tasty sauce. I also go over that you can easily change up any of the dried peppers you use and make the sauce your own. I also include a base recipe for a sauce that you could add anything to.
Base Recipe:
4 Tbsp. Pepper Powder
1/2 Cup Vinegar
1/2 Cup Water
1/8 Tsp. Kosher salt
My Recipe:
1 Tbsp. Habanero Powder
1 Tbsp. Portugal Powder
1 Tbsp. Thai Chili Powder
1 Tbsp. Monkey Face Powder
1 Tbsp. Garlic Powder
1 Tsp. Onion Powder
1 Tsp. Ground Cumin
1 Tsp. Dried Oregano
1/2 Tsp. Black Pepper
1/4 Tsp. Kosher Salt
3/4 Cup Rice Vinegar
1 Cup Water
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[@stephyc.9026]

I needed Frank's hot sauce to make my buffalo chicken dip. I didn't have enough funds to buy the hot sauce. I asked my neighbors if they had any hot sauce but to no avail. So as I was sitting outside I thought to myself to make my own hot sauce.. Most videos use fresh peppers which I don't have so your video came up. I'm thankful that you made this video for those of us who don't have fresh peppers on hand. Thank you. 😊

[@13Peppers]

Thank you so much. It puts a huge smile on my face when anyone loves the videos and make great comments like yours. I am glad you found it helpful.

[@stephyc.9026]

@@13Peppers My buffalo chicken dip came out great with the sauce. I would say it had an after kick compared to the store bought.

[@13Peppers]

@@stephyc.9026 Yes, always more of a kick when home made. Even with a powder, making homemade is such a step above store bought. That was awesome that your dip came out so good!

[@dizziechef9502]

I would love you to do a series on how you use all these pepper powders. I love peppers. I make all my powders, red sauce for tamales, , but I need to know how you use all your peppers.

[@13Peppers]

I think that would be a great idea for a video. Thank you

[@QuentinAllen-j1c]

thanks Im ready to make hot sauce

[@13Peppers]

Enjoy and experiment with the sauce.

[@stevemee6640]

Absolutely cracking recipe! Really adaptable.

[@13Peppers]

Thank you, I was just trying something different and It worked out better than expected.

[@MrBrianj60]

Great idea. So I guess my weekend plans are set.👍👍👍thanks.

[@13Peppers]

LOL

[@revisingknowledgemaga2498]

Wow! Thank you! I got so much to make now!!

[@13Peppers]

It was a fun experiment that turned out great.

[@mikkosgarden]

fantastic, I have a few bottles of powder, and will be growing more hotter peppers. I will give this a try maybe a few times.

[@13Peppers]

It was an interesting experiment that worked better than I expected.

[@dizziechef9502]

What do you use this pepper sauce on. What recipe. We need more from you in the way of how you use your sauces.

[@13Peppers]

I have a video I am working on to do just that. Hopefully have it out soon.

[@manuelalmendarez2232]

I would have liked to see you pour it on some food so i could see the texture

[@13Peppers]

That is something I can do for next time. Thank you. As for texture, visually it looks like any other sauce. Now the feel is a little grainy when first made even after cooked. But after a few days the roughness went away and felt smooth in the mouth. All the dried ground pods fully hydrated. Hope that helps.

[@RavinDave-theOriginal]

Maybe it's the angle, but that sure looks like more than a Tablespoon of each. Maybe heaping? (Not that it matters I suppose). I think I'll stick with fermented hot sauces, but this inspires me to strategically add powders at the blend phase (something I curiously never really considered).. This has me rethinking a few things. Goose up my Ghost Pepper sauce with some Aleppo Powder or Kashmiri flakes.

[@13Peppers]

I have always had the same issues watching some cooking shows where the measurements don't look quite right. But the base recipe is here is correct. I will have to say think you for a great idea. As simple as it my seem I have never thought of boosting up a underperforming sauce with powder. I use powder all the time in cooking but never to strait sauces. After all the sauce tasting I have done with my family I have a tone of sauces just sitting in the fridge that could use this boost. Thank you

[@innapinch7112]

Excellent! I dry so many peppers every years, and I'm never totally sure what to do with them. Hard to go through that much seasoning! I've rehydrated my dried, not yet ground peppers to make sauce, but looks like an unnecessary step.

[@13Peppers]

I also constantly have an issue with too many peppers dried and/or ground. I did not think it would work that well until I tried it and it turned out better than expected. Fresh peppers can not be beat but this has been a good alterative for me.

[@insomehonkytonk]

I followed your recipe closely but substituted hotter powders, what is the best way to dilute the heat while keeping the flavor?

[@13Peppers]

I am sorry but not 100% sure without experimentation. If you add liquid it will become too thin. My only thought is to use a similar pepper that has less heat but same flavor profile.

[@christophermorrow4439]

reduce the amount of hot pepper powder and substitute for something like banana or bell pepper.

[@edwardthafe6224]

Thank you will try it for this winter Besides refrigerator can you store as dry for how long

[@13Peppers]

I am unsure of how long they last. How they are stored would play a part but I believe there potency would diminish over time like stored herbs. Now I can say I have a scorpion power I made 3 years ago that seem to have the same kick to me today as it did then. Lol, probably not the most helpful answer.

[@private7384]

How shelf stable is this? Did you happen to PH test it?

[@13Peppers]

I did not test the PH but in my opinion this would be shelf stable for a least 6 months. Testing though is the best way to be sure.