6x4 H.A.C.A Hot Sauce
Make a smoky-sweet hot sauce from powdered peppers and four vinegars. Quick stovetop method; refrigerate and age 2 to 4 weeks for best flavor.
This recipe was part of an experiment to answer the question: “Can a good hot sauce be made from powdered ingredients?”. The answer is: “Yes! A great hot sauce can be made from powdered ingredients”.
I love making my own hot sauces but I do not always have the time to prepare a pepper mash (chopped and fermented fresh peppers) which can take months and then age the final product in the fridge before it can be enjoyed. So I set out to see if using fresh ground peppers and other dry ingredients can be an alternative to get to a good quality final product faster. I’m happy to say that it can!
The name comes from the ingredients; 6 peppers, 4 vinegars, H=Habanero, A=Apricot, C=Chipotle, A=Anejo. Even though a small amount of habanero was used, that flavor really comes to the front along with the apricot, rum and a nice smokiness from the chipotle pepper. The flavor of this sauce is quite complex with a slight spicy sweetness and a good amount of heat.
Submitted by: Joe Knight from Atlanta, Georgia
Yield: 40 Oz.
- Powdered peppers and dry ingredients can produce a complex, high-quality hot sauce much faster than a pepper mash.
- Cook powdered spices with vinegars, fruit preserves, rum and tomato paste, then blend, strain, thin with reserved vinegar, bottle and refrigerate.
- Adjust heat by changing cayenne, jalapeno or habanero amounts, replace honey or rum for dietary needs, and age 2 to 4 weeks for the best flavor.
Preparation Instructions:
thespicehouse.com
More About This Recipe
Frequently Asked Questions
Why use powdered peppers instead of fresh peppers?
Powdered peppers let you make sauce much faster and keep a consistent flavor. They are shelf stable and easy to dose. For the best result use freshly ground or high quality powders because they lose heat and aroma over time.
How can I make the sauce milder or hotter?
Reduce or remove the ground habanero and lower the cayenne to make it milder. To increase heat, add a bit more habanero, cayenne or jalapeno powder in small increments, taste, then repeat. Changes are easy because you can reheat briefly, stir in adjustments, then cool and bottle.
Can I omit the rum or replace it?
Yes. You can skip the rum or swap it for another dark aged rum, brandy, or a teaspoon of rum extract. For a nonalcoholic substitute try a splash of apple juice plus a pinch of dark molasses for the same warm sweetness.
Is this sauce shelf stable and how should I store it?
Store the finished sauce in sterilized bottles in the refrigerator. The recipe is vinegar forward, which helps preservation, but refrigeration is recommended. Use within 3 to 6 months for best flavor. For proper shelf-stable canning follow tested water bath or pressure canning guidelines before leaving at room temperature.
How do I thin the sauce if it is too thick?
Use the reserved 1/2 cup white vinegar to thin the sauce a little at a time until you reach the desired consistency. Warm water or additional vinegar also work. Add liquid slowly and stir to keep control of texture and flavor.
Can I make this vegan or allergy friendly?
Yes. Replace the honey with agave nectar, maple syrup or another vegan sweetener. If you need to avoid sulfites or specific vinegars, swap for alternatives but taste as you go. Note that rum contains alcohol; use the alcohol-free substitutes listed earlier if needed.
Should I strain the sauce and why?
Yes. Straining removes apricot pulp and any grit from powdered peppers so the final sauce is smooth. The sauce will be thick after blending, so press it through a fine strainer with a large spoon to get a silky texture.
Can I scale the recipe up or down?
You can scale the recipe proportionally. Keep the same spice ratios but taste as you increase volume because heat can concentrate differently. Use weights when possible for precision and keep simmer time similar for flavor development.
Why use powdered peppers instead of fresh peppers?
Powdered peppers let you make sauce much faster and keep a consistent flavor. They are shelf stable and easy to dose. For the best result use freshly ground or high quality powders because they lose heat and aroma over time.
How can I make the sauce milder or hotter?
Reduce or remove the ground habanero and lower the cayenne to make it milder. To increase heat, add a bit more habanero, cayenne or jalapeno powder in small increments, taste, then repeat. Changes are easy because you can reheat briefly, stir in adjustments, then cool and bottle.
Can I omit the rum or replace it?
Yes. You can skip the rum or swap it for another dark aged rum, brandy, or a teaspoon of rum extract. For a nonalcoholic substitute try a splash of apple juice plus a pinch of dark molasses for the same warm sweetness.
Is this sauce shelf stable and how should I store it?
Store the finished sauce in sterilized bottles in the refrigerator. The recipe is vinegar forward, which helps preservation, but refrigeration is recommended. Use within 3 to 6 months for best flavor. For proper shelf-stable canning follow tested water bath or pressure canning guidelines before leaving at room temperature.
How do I thin the sauce if it is too thick?
Use the reserved 1/2 cup white vinegar to thin the sauce a little at a time until you reach the desired consistency. Warm water or additional vinegar also work. Add liquid slowly and stir to keep control of texture and flavor.
Can I make this vegan or allergy friendly?
Yes. Replace the honey with agave nectar, maple syrup or another vegan sweetener. If you need to avoid sulfites or specific vinegars, swap for alternatives but taste as you go. Note that rum contains alcohol; use the alcohol-free substitutes listed earlier if needed.
Should I strain the sauce and why?
Yes. Straining removes apricot pulp and any grit from powdered peppers so the final sauce is smooth. The sauce will be thick after blending, so press it through a fine strainer with a large spoon to get a silky texture.
Can I scale the recipe up or down?
You can scale the recipe proportionally. Keep the same spice ratios but taste as you increase volume because heat can concentrate differently. Use weights when possible for precision and keep simmer time similar for flavor development.
I want to make this, but need to know if it can be stored at room temperature. Someone, anyone… please help! :)
I am excited to give this a try. Can this sauce be stored at room temperature?
I do a fair amount of cooking and like to give homemade gifts. This is a favorite – people are asking for it for Christmas. One thing I do a little different is use my homemade apricot-pineapple jam – can’t tell the difference. Thanks so much for sharing!
It is hard to find a good hot sauce. At the best they are either bland or too spicy but this recipe is really wonderful.
I made this for the “dudes” in my family last year (2013) for Christmas. Now that it’s June, I’m getting requests for a second batch now that everyone is running out…. I made a lot, and put it into big bottles.
I can’t think of anything I’d do differently, but I will say, that letting it “age” is a good move. I had made a test batch for me, but the batch I made for the guys in November and let age until Christmas was definitely better.
The other upside to this recipe, is that you have rum to drink while cooking. Always a plus.
Just made this with some slight changes. It’s in the fridge now and won’t be touched until January 12th, 2017 (2 Weeks to age and blend).
Taste test out of the pan show a nice sweet flavor, with a good solid kick of heat. It made about 2/3 of a 1/2 gallon Mason Jar. I’m happy with the amount it created, and will post updates on the flavor as it ages.
It talks about bay leaves but I don’t see it in the ingredient list – am I missing something? (don’t know yet if I will make this again & can’t give it a rating as I have not made it yet)
This recipe looks fabulous, but can the quantity be halved?