Asian-Style Hot Pepper Sauce

This is a thin, drizzling hot sauce for home canning, excellent on rice, noodle and stir-fried dishes. It’s also good on pizza or wings!

Course Condiments
Cuisine Asian
Keyword Peppers
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Yield 4 125 ml (1/2 cup / 4 oz) jars
Calories 92 kcal


Metric - US Customary


  1. Wash and stem the Thai peppers. Add to food processor.
  2. Wash, stem, and seed the bell peppers. Cut in large chunks. Add to food processor.
  3. Add the salt to the food processor.
  4. Whiz the peppers in food processor until they are reduced to a paste.
  5. Stir in the water.
  6. Set aside.
  7. In a medium-sized sauce pan, put the dry spices: the mustard, coriander and cumin seeds, along with the mace blade.
  8. Toast for about 3 to 4 minutes, until it becomes fragrant or seeds start to pop.
  9. Add the pepper mixture, the vinegar, the fish sauce, and the sugar.
  10. Bring to a boil, then reduce to a simmer and cover.
  11. Let simmer for 40 minutes.
  12. After 40 minutes, strain through a fine sieve.
  13. Discard solids.
  14. Put the pepper liquid back into the pot.
  15. Mix the flour and water together in a small bowl to make a paste.
  16. Whisk the flour paste into the pot.
  17. Bring the pot mixture to a boil, and boil for 2 minutes, whisking constantly.
  18. Remove from heat, strain again.
  19. Ladle hot sauce into heated 125 ml (4 oz) jars.
  20. Leave 2 cm (1/2 inch) headspace.
  21. Debubble, adjust headspace.
  22. Wipe jar rims.
  23. Put lids on.
  24. Process in a water bath or steam canner.
  25. Process jars for 10 minutes; increase time as needed for your altitude.