If you love condiments that are irresistibly bright, tangy, and just the right amount of spicy, this Banana Pepper Hot Sauce is about to become your new obsession. With its zesty kick and sunshiny yellow hue, it livens up just about anything you drizzle it on, from tacos and scrambled eggs to grilled veggies and burgers. Made with fresh banana peppers and a handful of kitchen staples, it’s easy to pull together and even easier to fall in love with. This versatile sauce delivers the perfect balance of heat and flavor—get ready to pour it on everything!

Banana Pepper Hot Sauce Recipe - Recipe Image

Ingredients You’ll Need

The list of ingredients for Banana Pepper Hot Sauce is refreshingly short, but each one shines. Every component has a job to do, whether it’s boosting the flavor, playing up the heat, adding tang, or accentuating color. Here’s what you’ll need and why.

Banana peppers: The star! These naturally mild, cheerful peppers create a vibrant base with gentle heat and fantastic color.
Serrano or jalapeño (optional): Toss one in if you want extra heat; remove seeds for mellower spice.
Garlic cloves: Sliced for an aromatic kick that rounds out every bite.
White vinegar: Gives the sauce its signature tanginess and helps preserve the freshness.
Water: Balances the flavors and keeps the sauce from getting too punchy.
Sugar (optional): A touch of sweetness can soften the vinegar’s sharpness.
Salt: Essential for bringing all the flavors together.
Ground black pepper: Adds subtle warmth and depth.
Ground mustard seed: Brightens the sauce with its sharp, assertive notes.
Celery seed: Sneaks in a savory backbone that makes everything pop.

How to Make Banana Pepper Hot Sauce

Step 1: Prep the Peppers

First things first: wash your banana peppers and trim off the stems. Slice them into rings, removing most seeds if you want a milder result. If you’re adding a serrano or jalapeño for some fire, slice and de-seed that, too. Handling hot peppers? It’s a good idea to wear gloves to avoid burning your skin.

Step 2: Pack the Jar

Now, pack all those gorgeous sliced peppers tightly into a clean glass jar. Don’t worry about making them perfect—a little rustic stacking is just fine! The jar should be large enough to fit the peppers plus the liquid you’ll be adding in the next step.

Step 3: Make the Tangy Brine

In a small saucepan, combine white vinegar, water, sliced garlic, sugar, salt, pepper, mustard seed, and celery seed. Stir everything together and bring it up to a boil over medium-high heat. After it boils, drop the heat to a simmer and let it bubble away for five minutes, letting the flavors meld and become extra fragrant.

Step 4: Pour and Soak

Carefully (and I mean carefully!) pour the hot brine over the peppers in your jar. The goal is to fully submerge the peppers—press them down with a clean spoon if you need to. Seal the jar, then let it cool at room temperature for about two hours. This gives everything a chance to start mingling.

Step 5: Chill and Wait

After cooling, transfer the jar to your fridge. The hardest part? Waiting! Let the Banana Pepper Hot Sauce soak and develop those irresistible flavors for at least two to three days. Trust me, your future self will thank you.

Step 6: Blend It Smooth

When you’re finally ready, pour the peppery mix into a blender. Blitz until completely smooth, scraping down the sides as needed. If the sauce seems thick, splash in a little more vinegar until it’s the perfect drizzle-able consistency. Pour it into a clean bottle or jar, and store in the fridge.

How to Serve Banana Pepper Hot Sauce

Garnishes

For a pretty pop, sprinkle finished dishes with chopped fresh herbs like parsley or cilantro alongside a drizzle of Banana Pepper Hot Sauce. Want more texture? Try a few crunchy toasted seeds, or a scattering of microgreens for that restaurant-worthy look.

Side Dishes

This tangy sauce is born for sharing! Dollop it over roasted potatoes, grilled corn, or sweet potato fries. It plays especially nicely with hearty sides like mac and cheese, rice bowls, or even scrambled eggs on toast.

Creative Ways to Present

Pour Banana Pepper Hot Sauce into a squeeze bottle for tableside fun, or swirl it artistically on a plate under grilled meats or veggies. You can even serve it in shot glasses for DIY dipping, or set up a hot sauce tasting flight for your next brunch or barbecue.

Make Ahead and Storage

Storing Leftovers

Leftover Banana Pepper Hot Sauce will keep beautifully in a sealed jar or bottle in your refrigerator for up to a month. Always use a clean spoon to avoid introducing unwanted bacteria, and watch for any changes in color or smell just in case.

Freezing

Prefer to make a big batch and save some? You can freeze the hot sauce! Pour into small freezer-safe containers, leaving a bit of room for expansion, and freeze for up to three months. Thaw overnight in the fridge before using.

Reheating

If your sauce thickens in the fridge or after freezing, just let it come to room temperature or warm gently in a hot water bath. Avoid microwaving, as it can alter the flavor. If needed, thin with another splash of vinegar or water until it’s perfectly pourable.

FAQs

Can I make this sauce even spicier?

Absolutely! Just add more hot peppers like serrano or jalapeño, or leave in some (or all) of their seeds. For a seriously spicy Banana Pepper Hot Sauce, experiment with even hotter varieties like habanero—just taste as you go.

Is it necessary to let the sauce rest for several days?

Resting is key! This down time lets the flavors deepen and mellow, which makes a huge difference in the final taste. You can try it right away, but for the most delicious experience, let your Banana Pepper Hot Sauce sit for at least two to three days before blending.

What can I do if my sauce is too thick or too thin?

If it’s on the thick side after blending, just add a splash or two of vinegar or water until you get your preferred consistency. For a thinner or more pourable sauce, keep blending in those liquids slowly and tasting as you go.

Can I use other types of vinegar?

While white vinegar gives that classic bright tang, feel free to experiment! Apple cider vinegar works beautifully, adding a touch of sweetness, or try white wine vinegar for a subtler, fruitier kick. Just expect slight variations in flavor and color.

How can I make this sauce smoky?

Roast your banana peppers under the broiler or on a grill until blistered before adding them to the jar, then proceed as instructed. The smoky depth you’ll get in your Banana Pepper Hot Sauce is next-level delicious!

Final Thoughts

Once you’ve tasted the zippy homemade magic of this Banana Pepper Hot Sauce, you’ll want to put it on absolutely everything! There’s just something extra special about a sauce that’s both easy to make and wildly flavorful. Don’t wait—grab some banana peppers and give it a try, and get ready to boost your next meal with a splash of sunshine.

Banana Pepper Hot Sauce Recipe

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4.6 from 8 reviews

Author: admin
Total Time: 25 minutes (plus 2–3 days resting)
Yield: About 2 cups 1x
Diet: Vegan, Gluten-Free

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Description

Learn how to make your own zesty Banana Pepper Hot Sauce at home with this easy recipe. Customize the heat level to your liking by adjusting the type and amount of peppers used.

Ingredients

Scale

Main Ingredients:

1 pound banana peppers (about 6–7 peppers)
1 serrano or jalapeño pepper (optional for extra heat)

Additional Ingredients:

2–4 garlic cloves, sliced
1 cup white vinegar
½ cup water
2 teaspoons sugar (optional)
1 teaspoon salt
¼ teaspoon ground black pepper
1 teaspoon ground mustard seed
1 teaspoon celery seed

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Instructions

Prepare Peppers: Remove stems from banana peppers and slice, removing most seeds for a milder sauce. Remove seeds from serrano or jalapeño for less heat.
Combine Ingredients: Pack peppers into a clean glass jar. In a saucepan, combine vinegar, water, garlic, sugar, salt, pepper, mustard seed, and celery seed. Boil, then simmer for 5 minutes.
Pour Mixture: Carefully pour the hot mixture over peppers in the jar, ensuring they are fully submerged. Seal and let cool for 2 hours.
Rest and Blend: Refrigerate for 2–3 days. Blend until smooth, adjusting thickness with vinegar if needed.
Storage: Store in the refrigerator for up to 1 month.