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Banana Pepper Hot Sauce (Unique and Tasty)

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It’s not uncommon for us to have an abundance of banana peppers when harvest season comes around. Typically, we make loads of pickled banana peppers and give them to our friends and family. But, we wanted to try something a bit different with our banana peppers.

Banana pepper hot sauce

Imagine having all those pickled flavors blended up into a tasty hot sauce? When we created this recipe, we wanted a simple condiment that could dress up sandwiches, seafood, even hot dogs or stir-fries. This hot sauce is perfect for any dish you would put pickled banana peppers on.

On their own, sweet banana peppers don’t carry the spice. So, we added in a serrano pepper to make this a true “hot sauce.”

Why you’ll love this banana pepper hot sauce

  • It’s an excellent banana pepper recipe to use up a big harvest.
  • It’s a nice twist on your traditional “pickled banana peppers” if you are a fan of those flavors.
  • The heat level is very customizable. You could add a habanero pepper or even a ghost pepper into this sauce to make it extra spicy.
  • It’s a versatile sauce that tastes great on fish tacos, seafood dishes, or cold sandwiches.
  • It’s very easy to make and doesn’t require much prep work. Most of the time is spent waiting for all the tasty flavors to infuse.
  • It’s the perfect gift for your spice-loving friend, family member, or neighbor.
Banana pepper hot sauce

About the ingredients

  • Banana peppers – These peppers are easy to find at the grocery store, but we recommend growing your own. We always have a ton of banana peppers in the garden, which is why we created this recipe.
  • Serrano pepper or jalapeño pepper – This is where the spice will come in for the hot sauce. If you like a bit less spice, use a jalapeño pepper. We think the serrano pepper adds the perfect amount of heat, but you could also use a spicier option like a habanero.
  • Vinegar – White vinegar adds the acidic component to the sauce and also contributes to the pourable consistency.
  • Filtered water – Tap water typically contains chlorine, which works against the fermentation and pickling process. For best results, use bottled or filtered water.
  • Sugar – This recipe doesn’t use a lot of sugar. However, we find that just a little bit really helps to balance this sauce out. A little goes a long way, but you can always omit the sugar or use your favorite substitute.
  • Garlic – Banana peppers and garlic are a match made in heaven. We love the addition of garlic in this hot sauce recipe, as it adds a rich and irresistible flavor.
  • Salt – We like using pure salt for this recipe that does not have any anti-caking agents. This helps keep the sauce free from cloudiness.
  • Black pepper, mustard seed, and celery seeds (ground) – These spices all come together to add that tasty pickled flavor that everyone loves from sliced banana peppers.

How to make banana pepper hot sauce

This hot sauce is unique because it is made a bit differently from our other hot sauces. The banana peppers require a short quick-pickling process to allow the flavors to infuse. Then, the sauce is blended up. Trust us, it’s worth the wait!

  • 1 lb. banana peppers, about 6 or 7 banana peppers
  • 1 serrano or jalapeño pepper
  • 2-4 cloves of garlic, sliced
  • 1 cup white vinegar
  • ½ cup bottled or filtered water, as needed
  • 2 tsp sugar
  • 1 tsp salt
  • ¼ tsp black pepper
  • 1 tsp ground mustard seed
  • 1 tsp celery seed

Directions:

  1. Sterilize a mason jar by bringing a pot of water to a boil and placing the open mason jar (without the lid) in the pot. Boil for about 10 minutes before removing with tongs or kitchen mitts.
  2. Cut the banana peppers and serrano into thin slices, removing the tops and the seeds. It’s okay if some seeds remain. Place the rings in the mason jar.
  3. Create the brine liquid by bringing the water, vinegar, garlic, and spices to a boil in a saucepan. Simmer in a pan for about 5 minutes, then remove from heat.
  4. Use a funnel to pour the brining liquid into the pepper mix. You can also skip the funnel, but be sure to pour very carefully!
  5. Seal the mixture and allow it to cool at room temperature for about 2 hours. Then, let the mixture sit in the fridge for 2-3 days to allow the flavors to infuse and let the pickled flavor develop.
  6. Remove from fridge and use a blender to blend until smooth.
  7. Adjust to taste if needed, add into hot sauce bottles, and consume within a month. You can also store this hot sauce in a mason jar instead of woozy bottles.
How to make banana pepper hot sauce

Recipe FAQs

How do I thicken or thin out this hot sauce?

To thicken this sauce, you can reduce it over heat, boiling off some of the liquid. To thin the sauce out, add more white vinegar at the time of blending. Add additional vinegar 1 tbsp. at a time to avoid adding too much at one time.

How long will this banana pepper hot sauce last?

We like to consume this hot sauce within one month of being stored in the fridge. Though, it typically doesn’t last that long because we use so much of it at one time! For longer storage, check the pH level of your sauce and aim for a pH below 4.0.

Can I can this hot sauce to make it shelf stable?

We have not tried canning this hot sauce ourselves. But, we imagine it would be very tasty. Always follow the USDA canning guidelines when making pickles and sauces.

Can I use other types of peppers?

This recipe is unique to banana peppers because of the pickling spices that are added. If you would like to experiment with the heat levels, we encourage you to try different types of peppers instead of the serrano pepper. We also have a great jalapeño hot sauce, as well as a spicy mango habanero hot sauce.

How much sauce does this make?

This sauce will make 3-4 woozy bottles (5 oz. each). It all depends on how much liquid you add, as well as the size of your peppers. You can store any extra hot sauce in a mason jar in the fridge.

Banana pepper hot sauce
Banana pepper hot sauce bottle

Banana Pepper Hot Sauce

This banana pepper hot sauce is a unique and tasty twist on the classic pickled banana peppers.
5 from 5 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 10 minutes

Ingredients

  • 1 lb. banana peppers about 6 or 7
  • 1 serrano or jalapeño pepper
  • 2-4 cloves garlic sliced
  • 1 cup white vinegar
  • ½ cup water bottled or filtered
  • 2 tsp white sugar
  • 1 tsp salt
  • ¼ tsp black pepper
  • 1 tsp mustard seed ground
  • 1 tsp celery seed

Instructions

  • Place a mason jar (without the lid) into a large pot of water. Bring to a boil and sterilize it for about 10 minutes before removing with tongs.
  • Cut off the the tops of the banana peppers and serrano and remove the seeds. Slice into rings. Pack them in the mason jar.
  • Create the brining liquid by bringing the water, vinegar, and spices to a boil in a saucepan. Simmer for about 5 minutes, then remove from heat.
  • Use a funnel to pour the brine liquid over the pepper mix.
  • Seal the mixture and allow to cool at room temperature for about 2 hours. Refrigerate for 2-3 days to allow the flavors to infuse and let the pickled flavor develop.
  • Remove from fridge and use a blend until smooth.
  • Adjust to taste or thickness if needed, add into hot sauce bottles, and consume within a month.

Recipe Video:

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23 Comments

  1. Just noticed your video doesn’t match your written directions.

    In your video, you skipped the refrigeration step. Was that for demonstration purposes?

    1. Hi Harry – Yes, the refrigeration step is to allow the flavors to come together a bit before blending. The flavors will infuse in the fridge after blending as well, the decision is up to you if you want to allow the peppers to sit for a bit before blending! It’s great either way.

    1. With the vinegar content, it should last at least a month or two when refrigerated. Just be sure to check for mold if you do keep it for a long time.

    1. Hi Dan – Yes, you can but the flavor will be very different. Did you try the hot sauce? We have made it both ways and much prefer the white vinegar flavor.

  2. 5 stars
    This tastes good. I made it according to the video. I just finished the first jar and will taste it again after the flavors come together. If the picky one in the family likes it, I’ll make some more jars. I would like to try the dill flavor in it, as well. Thanks for the recipe.

  3. 5 stars
    Love it! Made it for the first time a couple weeks back. I got one quart of sauce, and it’s almost gone. Thankfully we have some prolific pepper plants, and I’ve got enough to make another batch. I made the recipe as stated, and used the blender to mix. It was about 2-3 days before the flavors really melded together. Thanks!!

  4. 5 stars
    I finally got around to this! I took the suggestion given to my earlier question to replace the celery seed with dill, and the result was fantastic. We used it as salsa on egg dishes, as a chip dip, and even as a marinade for chicken. The jar was gone in four days! Thank you for this website as I navigate the ridiculous amount of peppers we have this year.

  5. 5 stars
    Hi it seems like you use mild banana peppers in this recipe but my harvest is hot banana peppers. Can I use this same recipe with hot banana peppers?

    1. Hi Dana – Absolutely! Depending on your preference, you may want to leave out the jalapeno or serrano. But, we like adding them in for extra spice 🙂

  6. My husband cannot stand celery in any form. What would you recommend to replace the celery seed?

  7. This looks amazing, so I’m trying a triple batch of it today. I’d like to can the finished sauce in a hot water bath. Do you think That would keep?

    1. The brine amount is correct, it doesn’t need to fully cover the peppers. When it is blended up it should have the right consistency. If you need to thin it out, you can add more vinegar at the end

  8. 5 stars
    We made this the first time through and it came out amazing. We then made a second batch of this adding in a fresh peach and some fresh pineapple with a squeeze of lemon. This made a really nice balance of sweet and hot.

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