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Hot Sauce Making

Hot Sauce Making

Min number of participants 1
Age 14+ yrs.
Safety support by adult Recommended
Min duration 1 h
Cost Low
Environment Indoor

Blend, ferment, and bottle your own hot sauce using fresh chillies, garlic, vinegar, and chosen spices, then label your creation and take home a fiery condiment made entirely to your shared taste.

The Essentials

  • Wear gloves when handling chillies, especially hot varieties, and avoid touching your eyes or face until you've washed your hands thoroughly.
  • Roast or saute the chillies and garlic briefly first — it deepens the flavour and takes the raw edge off.
  • Balance the heat with acidity and a touch of sweetness; vinegar and a little sugar or fruit round out a sauce that's just fire.
  • Blend thoroughly and strain through a fine sieve for a smooth, pourable sauce instead of a chunky paste.
  • If fermenting, use a clean weighted jar and check daily for mould, discarding the batch if anything looks fuzzy or off-colour.
  • Label bottles with the date and heat level before storing, and refrigerate once opened for the freshest flavour.
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