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Best Hot Sauce


"If hot sauce is your thing, you will love, love, love this fresh tasty recipe. I first tried a version of this hot sauce in Cameroon, Africa. I couldn't get enough of it; no matter where you ate, there would be a small bowl of this divine sauce on the table, each unique to the person making it. Only recently have I actively searched out the recipe. I did not follow the recipe to a tee, but combined this recipe with another a close friend gave me. In the end, I can't argue the results!"
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30 m servings 14 cals
Original recipe yields 100 servings (2 cups)

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  • Prep

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  1. Place peppers, onion, dates, basil, parsley, tomato, bouillon powder, and garlic in the bowl of a food processor; pour in the oil. Pulse mixture until finely chopped, adding more oil if needed to thin; season with salt.
  2. Pour pepper mixture into a small saucepan; bring to a boil. Squeeze lemon juice into pepper mixture, reduce heat to low, and simmer for 15 minutes.
  3. Allow pepper mixture to cool; pour into a glass jar with a lid. Store pepper sauce in the refrigerator.


  • Cook's Notes:
  • I suggest you use the measurements in this recipe as a starting point, and adjust any of the ingredients to your taste. It really does all depend on how you like it. Don't feel tied to these measures; feel free to make it your own.
  • I usually leave tomato out altogether, adding a splash of lemon juice instead. I like the sauce to be more concentrated, but if you like a sauce with a little less heat, then you can add tomatoes to taste.
  • Sauce will keep longest in the refrigerator if fully covered in oil.

Nutrition Facts

Per Serving: 14 calories; 1.1 g fat; 1 g carbohydrates; 0.2 g protein; < 1 mg cholesterol; 29 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 4
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My goodness this stuff is good and addictive. I had fragments of each of these ingredients hanging around so I whipped up a mini portion to put them to use. I did use my own measurements as writ...

I know the recipe says beef bouillon, but I actually use chicken. You can use any type of bouillon you like.

Delicious way to use end of season over abundance of habaneros and santa fe peppers. No dates but dried cranberries as substitute did great. Keeping it fresh too. Tasted so good I thought co...

Excellent! Didn't have dates so used prunes instead and came out great.