Looking for a fun way to spice up your life? Everyone has a favorite hot sauce, but so few people actually make their own. At Stonehenge NYC we’ve started making our own hot sauces, and we think you should too. 

Think it’s complicated? It’s totally not. Here are three simple, spicy hot sauce recipes you can make right at home. Bonus points if you grow your own peppers.

Grilled Pineapple and Jalapeño Sauce:



This pineapple sauce is a sweet treat that goes down easily and can be made super quickly. Use about 1 lb of diced pineapple. Grill it in a cast-iron skillet until browned on both sides. While they’re grilling, go ahead and chop up 2 lbs of jalapeños and a large white onion. 



It’s time to start filling up the blender. Vinegar will keep this hot sauce shelf-stable for a long time, so we’ll be using 2 cups of it in this recipe. We’ll also be adding 2 tablespoons of fresh lemon juice plus a tablespoon each of salt and pepper. Finally, add six cloves of garlic and crank the blender up.

You can dip tortilla chips, wings, or even more grilled pineapple in this sauce. 

Fermented Fresno Sauce:



What's the secret to professional-grade hot sauce flavor? Fermentation. By aging your peppers, you’ll be able to bring out fascinating flavors that you wouldn’t get from using regular old peppers. Start by cutting the stems off of 1¼ lbs. of red Fresno chilis and slicing them in half.

You’ll need to ferment these peppers in a large (½ gallon) mason jar filled with brine. Brine is just very salty water. We recommend about 1¼ quarts of water and 2.5 tablespoons of salt. Put enough brine into the jar to fully submerge the peppers and seal it up tightly. It can sit on your countertop for anywhere from 5 days to 2 weeks. 



When you feel like your peppers are ready, strain them out,  but be sure to hold onto your brine. In a separate saucepan, fry eight finely sliced cloves of garlic in a bit of canola oil until golden brown. Be careful not to burn them!



 

Toss your toasted garlic into your blender along with the peppers and oil. Also, add ½ cup of white vinegar and 3 tablespoons of the brine you saved. Now it’s all about experimentation. Blend it up and give it a taste. Add more salt, vinegar, and brine according to your own taste. This incredible hot sauce will keep for a long time and is perfect on wings.



Smokey Jalapeno Garlic Sauce:



For this recipe, we recommend the use of a charcoal grill. If you don’t have one, you can simply grill your peppers and onions in a skillet. Start by skewering about 2 lbs of jalapeños on a kabob and one large onion. Grill these over the coals until you get a nice char on the surface. This will add a smokey flavor.



Let the peppers and onions cool before dicing them up and throwing them into a medium-sized saucepan with a splash of oil and three cloves of smashed garlic plus a teaspoon of salt and pepper. Sauté these ingredients over medium heat for about five minutes before adding two cups of water. Let the water come up to a boil and simmer until everything is nice and soft. 



Again, let everything cool before transferring it to your blender. Puree until your sauce is very smooth. Return your mixture to the saucepan and add one cup of vinegar. Bring it all up to a boil for about a minute and you’re done. Now it’s time to taste. Feel free to add more salt if you want. 



You can store this in a mason jar or in an empty bottle of your favorite hot sauce. It’ll keep in your fridge for about 2 months.

Tip: This makes a pretty spicy sauce. To reduce the heat level, remove as many of the jalapeno seeds as you can before cooking.