Chef Greg Hot Sauce Recipe Medusa Kitchen

This is one of my pearls, a proprietary blend that’s more than just heat—it’s a seasoning. The base is simple: vinegar, salt, and cayenne pepper. From there, you can make it your own.

Chef Greg’s Cayenne Pepper Hot Sauce Recipe

INGREDIENTS:

1 lb cayenne pepper
4 oz by weight dried chiles (I used Morita, Guajillo, Ancho, California ancho, Arbol, Farm Peppers, New Mexico dried chiles, but you can use the chiles of your choice.)
4 oz canned smoked chipotle peppers
4 oz each of fresh red and green peppers
4-5 cloves fresh garlic
3 fresh bay leaves
1 tbsp dried oregano
½ gallon white vinegar (or any vinegar of your choice)
1 cup kosher salt

INSTRUCTIONS:

1️⃣ Prep: Rinse dried chipotle or other dried peppers. Remove stems from fresh peppers.
2️⃣ Cook: In a stainless steel pot, combine all ingredients. Bring to a simmer over medium heat (don’t boil). Cover and let cook for 30 min.
3️⃣ Rest: Turn off heat and let sit for 30 min-1 hr.
4️⃣ Blend: In batches (don’t overfill the blender—avoid explosions!).
5️⃣ Strain: Use a fine-mesh strainer or China cap. Press through with a ladle to get all the liquid.
6️⃣ Adjust: If too thick, thin with more vinegar (not water!).

Shelf-stable from salt & vinegar—refrigerate after opening.
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