Turn Homegrown Thai Chilies into a Fiery Homemade Hot Sauce
If your Thai chili plants are producing more peppers than you know what to do with, homemade hot sauce is one of the most rewarding ways to preserve the harvest.
Packed with bright chili heat, garlic, and tangy vinegar, this simple sauce captures the vibrant flavour of freshly picked Thai peppers and keeps for weeks in the refrigerator.
Whether you’re drizzling it over eggs, stirring it into stir-fries, or adding heat to soups and marinades, this garden-made hot sauce brings a punch of homegrown flavour to every meal.
Why You’ll Love This Recipe
- Perfect for preserving a bumper crop of Thai chilies
- Uses simple pantry ingredients
- Ready in under 30 minutes
- Easily adjusted from hot to extra hot
- Great homemade gift for chili lovers
About Thai Chili Peppers
Thai chilies (Capsicum annuum) may be small, but they deliver impressive heat. Typically measuring between 50,000 and 100,000 Scoville Heat Units, they offer a clean, sharp spice that’s ideal for hot sauce.
When harvested at their bright red stage, they also contribute a subtle fruity sweetness that balances their fiery kick.
Thai Chili Hot Sauce Recipe
Makes
Approximately 350ml (1½ cups)
Ingredients
- 250g fresh red Thai chili peppers, stems removed
- 6 garlic cloves, peeled
- 250ml white vinegar
- 120ml water
- 1 tbsp sugar or honey
- 1 tsp sea salt
- Optional: 1 small red bell pepper for added sweetness and body
Instructions
Step 1: Prepare the Chilies
Wearing gloves, wash the chilies and remove the stems.
For a slightly milder sauce, remove some of the seeds.
For maximum heat, leave them intact.
Step 2: Simmer
Add the chilies, garlic, vinegar, water, sugar, and salt to a saucepan.
Bring to a gentle simmer over medium heat.
Cook for 12 to 15 minutes until the peppers have softened.
Step 3: Blend
There are 3 ways you can blend the sauce.
1. Blender
Carefully transfer the mixture to a blender. Blend until completely smooth.
2. Immersion blender
Alternatively, use an immersion blender directly in the saucepan.
3. Food mill
In the video you will see I used a food mill – simple reason is that it will automatically remove the pepper pips and make a smoother sauce.
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Step 4: Adjust Consistency
If the sauce seems too thick, add a little extra water.
If too thin, simmer for a few more minutes to reduce.
Step 5: Bottle
Allow the sauce to cool slightly.
Pour into sterilised glass bottles or jars.
Store in the refrigerator.
The Chef’s Gardener Tips
Harvest Fully Red Fruits
Red Thai chilies develop a richer flavour than green ones and produce a more vibrant sauce.
Mix Varieties
Try combining Thai chilies with jalapeños, cayennes, or serranos from the garden for a more complex flavour profile.
Add Garden Herbs
Fresh basil, coriander, lemon verbena, or shiso can provide unique twists on the classic recipe.
Let the Flavours Develop
The sauce often tastes even better after 2 to 3 days in the refrigerator as the flavours meld together.
Fermented Thai Chili Hot Sauce Variation
For a deeper, more complex flavour:
- Blend 250g Thai chilies with 2 teaspoons sea salt.
- Pack into a clean jar.
- Cover loosely and ferment for 5 to 7 days at room temperature.
- Blend with vinegar to desired consistency.
- Strain if preferred.
The result is a tangy, artisan-style sauce with incredible depth.
Ways to Use Thai Chili Hot Sauce
- Fried eggs
- Stir-fries
- Noodle dishes
- Grilled vegetables
- Burgers and sandwiches
- Marinades
- Soups and broths
- Pizza
- Roasted potatoes
Frequently Asked Questions
How long does homemade hot sauce last?
Refrigerated in a sterilised bottle, it typically keeps for several weeks. Always discard if you notice signs of spoilage.
Can I use green Thai chilies?
Yes, although the flavour will be brighter, sharper, and less sweet than using ripe red peppers.
Is it possible to make it milder?
Reducing the number of chilies and adding a sweet red pepper helps tame the heat while maintaining flavour.
Thai Chili Hot Sauce
Equipment
- 1 Saucepan
- 1 Knife and chopping board
- 1 Food mill or Food Processor
- 1 Kitchen gloves – Very important !!!!!!
Ingredients
- 250 g Fresh red Thai chili peppers
- 6 cloves Garlic
- 250 ml White wine vinegar
- 120 ml Water
- 1 tbsp Sugar or honey
- 1 tsp Sea salt
- 1 red pepper (optional)
Instructions
Prepare the Chilies
- Pick the chilli peppers from the plant
- Wearing gloves, wash the chilies and remove the stems. For a slightly milder sauce, remove some of the seeds or for maximum heat, leave them intact.
Simmer
- Add the chilies, garlic, vinegar, water, sugar, and salt to a saucepan.
- Bring to a gentle simmer over medium heat. And cook for 12 to 15 minutes until the peppers have softened.
Blend
- Carefully transfer the mixture to a blender and blend until completely smooth.
Bottle
- Allow the sauce to cool slightly. Pour into sterilised glass bottles or jars.
Video
Growing your own peppers
I made this recipe because my Thai chili peppers very generating a large crop. Yes, you can always make it buy buying the peppers in a shop but fresh peppers are very easy to grow at home.
To grow your own peppers
They look great and you can grow them even indoors (in your kitchen, spare bedroom, garage, etc. All you will need are seeds, growing system and some growing lights. There is detailed description of the – indoor pepper growing system
Don’t forget to wear gloves !!!
To make the hot pepper sauce is not very difficult, and you will probably already have most of the equipment. The one item I find that made a real difference is the rotatory food mill – For price & to order visit Amazon
However, please don’t forget to wear gloves – the peppers can be very deceptive. They look great but are very hot on your hands afterwards, kitchen gloves make all the difference.
More information
Our main article provides ‘step by step’ advice on how to grow peppers, which type to select and how to use them in recipes.
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