Organic Fermented Cayenne Hot Sauce (Frank's Style)
Frank's RedHot Original is actually a clean product with no seed oils or artificial ingredients. The DIY organic version improves on ingredient quality by using organic cayenne peppers, unrefined salt, and organic vinegar while replicating the signature aged/fermented pepper flavor that makes Frank's distinctive.
Based on: RedHot Original imp
· Makes approximately 48 servings (240ml finished sauce)
· Serving: 1 teaspoon (5g, matching commercial serving)
Why This Recipe is Seed Oil Free
Commercial RedHot Original imp from Frank's, Reckitt Benckiser Inc. 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 RedHot Original imp may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Provides the heat and base pepper flavor - the star ingredient that gives the sauce its signature kick
Organic apple cider vinegar
180ml (3/4 cup) · Bragg Organic Unfiltered Apple Cider Vinegar
Creates the acidic tang and acts as natural preservative - apple cider vinegar adds more complexity than white vinegar
Filtered water
60ml (1/4 cup) · Filtered tap water or spring water
Dilutes the vinegar to achieve the right consistency and allows proper blending of flavors
Unrefined sea salt
8g (1.5 teaspoons) · Redmond Real Salt Fine Ground
Enhances all flavors and acts as natural preservative - unrefined salt contains beneficial minerals
Organic garlic powder
3g (1 teaspoon) · Simply Organic Garlic Powder
Adds savory depth and complexity to balance the heat and acid
Instructions
Step 1. Combine the cayenne pepper powder (45g) with the sea salt (8g) in a small non-reactive bowl. Mix thoroughly to ensure even distribution - this salt-pepper mixture will be the base of your fermentation process. The salt helps draw moisture and begins the flavor development that mimics the 'aged' character of commercial versions.
Step 2. Heat the filtered water (60ml) to just under boiling (about 90°C/195°F). Pour the hot water over the cayenne-salt mixture and whisk vigorously for 2-3 minutes to create a thick paste. This hot water extraction helps release more capsaicin and flavor compounds from the pepper powder. Let this mixture cool to room temperature, about 20-30 minutes.
Step 3. Once cooled, whisk in the organic apple cider vinegar (180ml) and garlic powder (3g). The mixture should have a pourable but thick consistency - similar to ketchup. Whisk thoroughly for 3-4 minutes to ensure the garlic powder is completely dissolved and no clumps remain.
Step 4. Transfer the mixture to a clean glass jar or bottle with a tight-fitting lid. Let it rest at room temperature for 24 hours to allow flavors to marry and develop the characteristic tang. This brief 'aging' period helps replicate the fermented flavor profile of the commercial version without requiring weeks of fermentation.
Step 5. After 24 hours, taste and adjust: add more salt if you want more preservation and flavor enhancement, more vinegar if you prefer more tang, or more cayenne if you want additional heat. The sauce should have a bright red color and smooth, pourable consistency.
Step 6. Store in the refrigerator where it will keep for 6-8 months. The flavor will continue to develop and mellow slightly over the first week. Use 1 teaspoon (5g) as equivalent to one serving of Frank's RedHot. Shake well before each use as natural separation may occur.
Storage
Store in refrigerator in glass container with tight lid. Keeps 6-8 months. Natural separation is normal - shake before use. Do not store at room temperature for extended periods.
Cost Comparison
Cost per serving (homemade)$0.045
Cost per serving (store-bought)$0.12
Savings62%
Significant savings plus superior organic ingredients. Higher upfront cost for quality ingredients but massive long-term savings with bulk purchasing.