My No-Cook Apricot Hot Sauce Recipe

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This is a super quick and easy green hot sauce recipe. No roasting or boiling required!
This is a super quick and easy green hot sauce recipe. No roasting or boiling required!

One of my favorite things about spring and summer is making my own hot sauce from peppers that I grow in my garden. Of course, you can use store bought peppers to make this hot sauce recipe if you’re not growing your own.

More hot sauce recipes: Peach Hot Sauce, Homemade Roasted Pepper Hot Sauce

Hot peppers thrive during Georgia summers, and pests tend to steer clear of hot pepper plants. That makes them really easy to grow. Thanks to the irrigation system that my husband, Dave, set up (it’s on a timer!), my hot pepper garden is pretty much set it and forget it.

Dave and I were gone for 10 days at the beginning of this month, and when we came back my cowhorn pepper plants were bangin’! I only have two plants, so harvesting about a half cup of peppers was a total score.

This recipe is a variation on my raw hot sauce. That recipe is super versatile. If you’ve been wanting to try making your own from-scratch hot sauce recipe, it’s a great starting point. Try different peppers, different vinegars, and different sweeteners for all kinds of delicious results.

Raw Cowhorn-Apricot Hot Sauce Recipe

This hot sauce recipe uses green cowhorn peppers, which are milder than mature red cowhorns. If you can’t find cowhorns, you can substitute jalapenos or banana peppers. I like cowhorns because they grow beautifully in my garden without much effort.

Yield: about 3/4 cups hot sauce


  • 1/2 cup green cowhorn peppers, stems removed (you can substitute jalapenos or banana peppers)
  • 4-5 cloves garlic
  • 1/3 cup apple cider vinegar
  • 1-2 tablespoons good apricot preserves (more jam = milder hot sauce)


  1. Toss everything into your blender or food processor and puree until smooth. Taste and add more jam, if need be. Even the same variety of pepper can vary in heat quite a bit, depending on growing conditions. The hotter the pepper, the more jam you’ll add to offset the heat.
  2. Store in the refrigerator. Since this hot sauce recipe contains no emulsifiers, you’ll need to give it a good shake before using it.

Republished with permission from Glue and Glitter

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