Frank's Red Hot Original is already remarkably clean with no seed oils, artificial colors, or preservatives. The main ingredients are fermented cayenne peppers, vinegar, water, salt, and garlic powder. DIY version upgrades to organic ingredients and traditional fermentation for superior flavor and eliminates any processing concerns.
Based on: Frank's Red Hot Original
· Makes approximately 24 servings (12 oz bottle)
· Serving: 1 teaspoon (5ml)
Why This Recipe is Seed Oil Free
Commercial Frank's Red Hot Original from Frank’s, French's often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Frank's Red Hot Original may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Fresh organic red cayenne peppers
454g (1 lb fresh peppers) · Whole Foods Market or local organic farm
Primary heat and flavor base - provides capsaicin, natural sugars, and distinctive cayenne flavor profile
Sea salt
23g (1.5 tablespoons) · Redmond Real Salt or Celtic Sea Salt
Fermentation starter and preservative - draws moisture from peppers and creates anaerobic environment for beneficial bacteria
Organic white vinegar
120ml (½ cup) · Spectrum Organic White Vinegar
Acidifies the sauce, stops fermentation, and provides the signature tangy flavor while acting as natural preservative
Filtered water
60ml (¼ cup) · Carbon-filtered tap water or spring water
Adjusts consistency and helps blend ingredients into smooth sauce texture
Organic garlic powder
2g (1 teaspoon) · Simply Organic Garlic Powder
Adds savory umami depth and aromatic complexity to balance the heat and acidity
Instructions
Step 1. Wash and stem 1 lb fresh organic cayenne peppers. Remove stems but keep seeds for maximum heat. Roughly chop peppers into ½-inch pieces - wear gloves to prevent capsaicin burns. The oils from fresh peppers are much more potent than dried versions.
Step 2. Combine chopped peppers with 23g (1.5 tablespoons) sea salt in a clean mason jar or fermentation crock. Mix thoroughly with a wooden spoon - salt will immediately begin drawing moisture from peppers. Pack mixture down to eliminate air pockets, leaving 1-inch headspace at top.
Step 3. Cover with cheesecloth or coffee filter secured with rubber band, or use airlock lid if available. The goal is to allow CO2 to escape while preventing outside air from entering. Ferment at room temperature (68-72°F) for 2-4 weeks. Longer fermentation develops more complex, tangy flavors.
Step 4. Check daily for first week - peppers should release liquid and develop a pleasant sour smell within 48-72 hours. If white film appears on surface, skim it off (normal kahm yeast). If anything green or black appears, discard and start over. Properly fermented peppers will smell tangy and wine-like, never putrid.
Step 5. After fermentation is complete (taste should be pleasantly sour with no harsh raw pepper bite), drain fermented peppers and reserve the brine. Combine peppers with 120ml (½ cup) organic white vinegar, 60ml (¼ cup) filtered water, and 2g (1 teaspoon) organic garlic powder in high-speed blender.
Step 6. Blend on high for 60-90 seconds until completely smooth. For restaurant-style consistency, strain through fine mesh sieve, pressing solids with spoon. For rustic texture, use unstrained. Taste and adjust: add reserved brine for more funk, vinegar for tang, water for thinner consistency.
Step 7. Transfer to sterilized bottles (boil glass bottles for 10 minutes). Fill leaving ¼-inch headspace and cap tightly. Refrigerate immediately. Sauce will continue developing flavor for first 2 weeks. Use within 6 months refrigerated. Shake before each use as separation is natural.
Storage
Store in refrigerator in sterilized glass bottles. Keeps 6 months refrigerated. Natural separation occurs - shake before use. Never store at room temperature after opening.
Cost Comparison
Cost per serving (homemade)$0.43
Cost per serving (store-bought)$0.21
Savings-105%
DIY costs more upfront but delivers superior organic quality and traditional fermentation. Commercial Frank's uses industrial shortcuts and conventional peppers. Cost equalizes over multiple batches as most ingredients have long shelf life.