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Fresno Chilli Hot Sauce

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This vibrant Fresno chilli hot sauce is a brilliant way to add a sophisticated heat to your favourite savoury dishes. Characterised by their bright red hue and subtle fruitiness, Fresno chillies offer a milder, more complex alternative to the standard jalapeño. By briefly blanching the peppers with whole garlic cloves, the raw edge is softened, resulting in a smooth, mellow heat that enhances rather than overpowers your food.

As a diabetes-friendly condiment, this homemade sauce is naturally low in sugar and carbohydrates, making it an excellent dietary choice for adding flavour without the hidden additives found in shop-bought versions. It is incredibly versatile; try drizzling it over grilled chicken, stirring it into a bean chilli, or serving it alongside poached eggs for a nutritious, spicy breakfast kick.

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Ingredients for Fresno Chilli Hot Sauce

  • 230g stemmed Fresno chillies

  • 6 peeled garlic cloves

  • 3 tablespoons red wine vinegar

  • salt

How to make Fresno Chilli Hot Sauce

Cook 230g stemmed Fresno chillies (8–10) and 6 peeled garlic cloves in a large saucepan of boiling salted water until chillies turn bright red, about 2 minutes; drain. Blend chillies, garlic, and 45ml red wine vinegar in a blender until almost smooth; season with salt. Let cool.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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