Home Made Hot Sauce Recipe - By Chone Hot Sauce

This is a Guest Article by Chone Hot Sauce:

Thank you to Paul Bridgeman of Chone Hot Sauce for writing this article about how he makes his specialty hot sauces. I met Paul and his son at a farmer’s market in Southern California.  Being a lover of hot sauce, Paul and I got along.  I even provided him with Aji Amarillo seeds that he grew and incorporated into one of his amazing hot sauces. I love all his hot sauces!  Whether you’re in the mood for something mild or face melting, they will have an exquisite flavor of hot sauce for you. 

Chone Hot Sauce Intro:

Having grown up in a family of British gardeners, I acquired a passion for gardening at an early age. When my wife and I moved into our first house in 1997 it seemed natural that we would start to plant. We set up a little vegetable patch, and started growing peppers. Like most hobby gardening enthusiasts we planted way too many pepper plants, and by the end of the season had so many pepper pods we didn’t know what to do with them. Not wanting things to go to waste we decided to preserve the peppers using drying, pickling and making hot sauce. We started with a very simple hot sauce recipe, and have used that same recipe as a base for all our sauces ever since… four unique hot chili pepper varieties, and the perfect blend of onion and garlic.

Having a simple recipe allows you the flexibility for changing up the base with other varieties of the same type of ingredient. You can swap out vinegar flavors, change the type of onion or garlic, and also more importantly, select different varieties of peppers to create very unique sauces. 

Peppers are at the heart of everything we do! We have been cultivating the Chone Pepper since 1997 when my Brother scored some pods from a food truck on a late night taco run in the San Gabriel Valley. Use the peppers you are growing in your garden in different combinations.  Don’t be afraid to experiment! Use green (not fully ripe) peppers to make a salsa verde, use Jamaican peppers to make a Caribbean inspired sauce, or use super hots to make a face melter.  To the base you can also add fruits, other vegetables, and spices and herbs.  Following are the fundamentals for a great sauce. Feel free to change it up as much as you want.

Chone Hot Sauce Ingredients:

The following directions make ~5 cups (40 ounces) of hot sauce

  • 1/2 cups of garlic cloves
  • 1 cup of onions, quartered
  • 1 cup of fresh home grown Chile peppers
  • 2.5 cups of vinegar
  • Salt
  • Black pepper

Chone Hot Sauce Recipe:

  • Cut onions in quarters, put in a blender add vinegar until the onions are covered, blend until smooth and add to a big stove pot
  • Add peeled garlic cloves to the blender, cover with vinegar and blend until smooth, add to the pot
  • Add your chile peppers to the blender, cover with vinegar, and blend until smooth, add to the pot
  • Add salt and black pepper to taste to the pot
  • Bring all ingredients in the pot to a boil, and then simmer covered for 30 minutes
  • Add more vinegar to bring the sauce to your desired viscosity
  • Bring to a boil again, and remove from heat
  • Carefully fill while hot into glass bottles or jars, and cap immediately

Pair your new handcrafted sauce with your favorite food and enjoy!  The possibilities are endless!

Let’s Grow Together!


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