Food and Recipes Side Dishes Sauces and Condiments Grilled Hot-Pepper Sauce Be the first to rate & review! If your summer garden is producing more spicy peppers than you can even pick, let alone eat, this is the recipe you need. Homemade hot sauce is a cinch to make, lasts for weeks in the refrigerator, makes a fun gift, and most importantly, tastes amazing. This recipe for Grilled Hot-Pepper Sauce comes together in less than 30 minutes and is flexible enough that you can use whatever types of chiles you have on hand. (Obviously, the hotter the pepper, the hotter your sauce will be.) Before they are blended into a liquid, the peppers are grilled, which makes the texture of the sauce smoother and adds rich smoky notes. Our favorite blend contains jalapeños and serranos, and a bell pepper, which offsets the heat and adds sweetness. When combined with red wine vinegar, light brown sugar, salt, and a little garlic, you'll be amazed by how much flavor can come from a few simple ingredients. Grilled Hot-Pepper Sauce is delicious on Mexican and Cajun dishes of course, but it's a fantastic addition to eggs, pizza, chili, and even fried chicken. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Published on April 14, 2020 Print Rate It Share Share Tweet Pin Email Photo: Greg Dupree; Prop Styling: Ginny Branch; Food Styling: Anna Hampton Active Time: 10 mins Total Time: 20 mins Yield: 1 cup Ingredients 2 medium jalapeño chiles 2 medium serrano chiles 1 medium-size red bell pepper, stemmed and seeded 1/3 cup red wine vinegar 2 tablespoons light brown sugar 1 teaspoon kosher salt 1 small garlic clove Directions Preheat grill to medium-high (400°F to 450°F). Place jalapeño chiles, serrano chiles, and bell pepper on oiled grates. Grill, uncovered, turning occasionally, 7 minutes.Transfer chiles and bell pepper to a heavy-duty ziplock plastic bag; seal and let stand 10 minutes. Remove and discard skins from chiles and bell pepper. Place chiles and bell pepper, red wine vinegar, light brown sugar, 2 Tbsp. water, kosher salt, and garlic clove in a blender or food processor. Process until smooth, 1 to 2 minutes. Use immediately, or store pepper sauce in an airtight container in refrigerator up to 2 weeks. Chef's Notes Substitute these pepper combos in the recipe to make a new blend. For a Green Sauce: 2 jalapeño chiles, 2 serrano chiles, and 1 poblano chile For a Red Sauce: 2 red Fresno chiles, 1 habanero chile, and 1 red bell pepper Rate it Print