Frank’s® Hot Sauce Copycat


Homemade Cayenne Pepper Hot Sauce (and Dehydrated Powder)


My favorite hot sauce is Frank’s® RedHot Original Cayenne Pepper Sauce. There are just 5 ingredients—aged cayenne peppers, vinegar, water, salt, and garlic. I usually dehydrate my own cayenne peppers, but you can use fresh or dried if you wish.

The wonderful taste of Frank’s RedHot made it the secret ingredient of the original Buffalo wings created the Anchor Bar in Buffalo, NY in 1964 and has been the main ingredient in many wing recipes  ever since.

Easy to make, this sauce can also be dehydrated into a powder for flavoring foods because it has no oils. I use this powder in many of my dishes that list red pepper powder or chili powder as an ingredient, sprinkled on popcorn or fries, and as a seasoning on grilling and roasting meats.


Cayenne Pepper Sauce

Yield: Approximately 1-1/4 to 1-1/2 cups

Ingredients
20 red cayenne peppers, fresh*
1-1/2 cups white vinegar
1/2 cup water
6 cloves garlic
1 tsp. salt

*If using dried cayenne peppers, use half the amount (10 dried cayenne peppers)

Directions

  1. Using gloves, wash and cut the stem end from the cayenne peppers.
  2. Add the peppers to a food processor. Add the salt, garlic, water, and vinegar. Process for 2-3 minutes until it is smooth and bright red.
  3. Remove cover slowly taking care not to breathe in the fumes.
  4. Working in a well-ventilated area, pour the mixture into a stainless steel saucepan and bring to a boil.  Once at a boil, reduce  heat and let simmer for 30 minutes.
  5. Remove from the heat and let cool for a couple of minutes.  Then strain the sauce through a fine strainer to get rid of the large particles.
  6. Pour into an airtight container. Refrigerate.

Notes

  • When cooking the sauce, work in a well-ventilated area.
  • Don’t accidentally touch your face with your hands or gloves while handling the peppers.

To Dehydrate Sauce for Powder

  • Preheat dehydrator at a temperature of 135ºF/55ºC. Work and dehydrate in a well ventilated area, preferably outdoors on a porch.
  • Pour sauce in a thin layer on solid trays. About 1 to 1-1/2 cups works well on my Nesco trays.
  • Dehydrate in a well-ventilated area; outside is best.
  • My sauce took about 48 hours to dry as I live in a very high humidity area. Yours may not take as long. Dry until brittle for best results.
  • Break up the leather into pieces when cooled.
  • Grind into a fine powder taking care to let the dust settle before removing the grinder cover.
  • Store in an airtight container for 6 months to 1 year.

 


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6 thoughts on “Frank’s® Hot Sauce Copycat

  1. Crystal says:

    I’m assuming this makes approx 2 cups of sauce, based on liquid ingredients. I realize it is not a safe recipe to can, but what is it’s life in the frig? How would it stand up to freezing?

    1. Admin says:

      I have had mine in the frig up to 6 months which is all the longer it lasts around here. I have not tried freezing it. If you do, please let us know how it holds up!

    2. Admin says:

      By the way, it usually cooks down to about 1-1/2 cups. Thank you for catching that error. I always double the recipe, so I forgot to halve the yield.

      1. Crystal says:

        Thanks for the quick response and I’ll let you know how things work out ; )

  2. Mickey says:

    can this be canned?

    1. Admin says:

      I have no safe procedure for canning this, so I can not recommend it.

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