Copycat Franks Red Hot Sauce

Do you happen to have a few cayenne peppers on hand that need to be used up? Recreate the flavor of America’s favorite red hot cayenne pepper sauce in your very own kitchen with this amazing copycat Franks Red Hot Sauce recipe!

Last year we grew several large cayenne pepper plants that produce beautifully all season long. We made homemade paprika, canned several jars of whole cayenne peppers and the other night while making my husbands favorite copycat hooters hot wings recipe– I discovered I was OUT of franks– so a copycat franks recipe was born . . .

Copycat Franks Red Hot Sauce – Quick Version

You’ll Need:
18 Fresh Cayenne Peppers (Ends & stems removed)
1 1/2 c. White Vinegar
2 tsp Minced Garlic
1 tsp salt
1 tsp Garlic Powder

There are a couple of different ways to prepare this sauce- if you happen to have fresh cayenne peppers, simply remove the ends, measure all the ingredients into a small saucepan, heat over medium heat until boiling, reduce the heat slightly – but so the mixture continues to boil & simmer about 20-25 minutes.

Remove from heat, carefully pour into a blender & puree until thick and smooth. Transfer back into the saucepan and simmer another 15 minutes.

If you happen to only have canned peppers, which is what we used in this particular recipe- in a blender add 18 peppers, 1 c. vinegar (we used the juice from our home-canned peppers), garlic, salt, and garlic powder, cover and puree until smooth. Transfer to a saucepan, bring to a boil, then reduce heat and simmer for 20 minutes.

This has better flavor if the flavors are allowed to marry overnight in the fridge, but if not, it still makes great hooters sauce!

🔥 Copycat Frank’s RedHot Sauce (Fermented Version)

If you’re a fan of that tangy, zesty heat from Frank’s RedHot Original, you’ll love this homemade fermented version.

Crafted with fresh cayenne peppers, garlic, and a salty brine, this DIY hot sauce develops bold, complex flavors through a natural fermentation process—just like the original was made over a century ago.

Unlike quick-blend recipes that rely solely on vinegar, this version harnesses the power of time and beneficial bacteria to create that unmistakable depth and mild heat Frank’s is known for.

Whether you drizzle it on eggs, wings, tacos, or use it as a secret ingredient in dips and marinades, this homemade hot sauce will become your new kitchen staple.

Ready to fire things up—naturally? Let’s dive in.

This recipe follows the traditional method: fermenting cayenne peppers to develop that iconic bold tang and heat.

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🧂 Ingredients

Ingredient	Amount
Fresh red cayenne peppers	1 lb (stems removed)
Garlic cloves	2, peeled
Non-iodized salt (like sea salt or pickling salt)	2 tbsp
Filtered water	2 cups
White distilled vinegar	1 cup (after fermentation)

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🧪 Equipment Needed

• Glass jar (1-quart or larger, sterilized)
• Blender or food processor
• Cheesecloth or fermentation lid
• Rubber band (if using cheesecloth)
• Glass bottle or jar for storing the finished sauce

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🧑‍🍳 Step-by-Step Instructions

🌶️ Step 1: Prep the Peppers

1. Wash and remove the stems from the cayenne peppers. You can leave the seeds in for more heat.
2. Roughly chop the peppers and garlic cloves.

🧂 Step 2: Make the Brine

1. Dissolve 2 tablespoons of salt into 2 cups of warm filtered water.
2. Let the brine cool to room temperature.

🫙 Step 3: Start the Fermentation

1. Pack the chopped peppers and garlic into your sterilized glass jar.
2. Pour the cooled saltwater brine over the peppers until fully submerged.
3. Weigh down the peppers with a fermentation weight or a smaller jar to keep them submerged.
4. Cover the jar with cheesecloth and secure with a rubber band, or use a fermentation lid.

⏳ Step 4: Ferment for Flavor (5–10 Days)

1. Store the jar at room temperature away from direct sunlight.
2. Check daily to ensure peppers stay submerged.
3. Bubbles and cloudiness = fermentation success!
4. Taste around day 5—longer fermentation = deeper, tangier flavor.

🧴 Step 5: Blend and Finish

1. Strain the peppers (but keep the brine).
2. In a blender, add:
   • Fermented peppers and garlic
   • 1 cup white vinegar
   • A few tablespoons of the reserved brine (adjust to desired consistency)
3. Blend until smooth.

🔥 Step 6: Strain (Optional)

• For a smoother texture like Frank’s, strain the sauce through a fine mesh strainer or cheesecloth.

🧊 Step 7: Bottle and Store

• Pour into a clean glass bottle or jar.
• Store in the refrigerator for up to 6 months.

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🧾 In a Nutshell:

• Cayenne peppers are fermented in a salty brine for up to 10 days.
• After fermentation, they’re blended with white vinegar and optionally strained.
• This process recreates Frank’s signature tangy, aged, mildly hot flavor.

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🧠 Why This Works:

• Fermentation gives the sauce that natural tang instead of just vinegar sharpness.
• White vinegar smooths and balances the heat.
• Straining mimics the silky texture of the original Frank’s RedHot.

 

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