Your DIY Hot Sauce Recipe Book

You scanned the lid. Nice.

The free digital recipe book for your DIY Hot Sauce Making Kit

Find your kit and download its book, free and instantly, no email needed. Step-by-step hot sauces, bonus salsa recipes and pro tips for your kit’s peppers.

Download My Book ↓

One book for each kit: 3, 4 or 5 peppers

What’s inside (depends on your kit)

4–7

Recipes

A hot sauce for every pepper in your kit, plus bonus salsa recipes

✎

Create Your Own Recipe

Blank recipe pages for your ingredients, directions and notes

3

Bottles Included

3 bottles included, plus stickers, a funnel and gloves.

Every hot sauce follows the same steps: simmer with the seasoning blend, cool, blend with vinegar, then bring the pot back to a simmer (195°F) for 3 minutes. For safe bottling, see page 3 of your book.

Which kit is yours?

Check the front of your box. Each kit gets its own book. Tap yours to highlight its download button below.

3

3-Pepper Kit

Jalapeño, Chipotle, Habanero
1 rice vinegar (150 mL)
3 bottles included
3 hot sauces + 1 bonus salsa

4

4-Pepper Kit

Jalapeño, Chipotle, Habanero + Ghost
1 rice vinegar (240 mL)
3 bottles included
4 hot sauces + 2 bonus salsas

5

5-Pepper Kit

Jalapeño, Chipotle, Habanero + Ghost & Carolina Reaper
240 mL apple cider vinegar + 240 mL rice vinegar
3 bottles included
5 hot sauces + 2 bonus salsas

Download your recipe book

One book per kit. Pick the one that matches your box (3, 4 or 5 peppers). No email needed.

3-Pepper Kit BookDownload PDF 4-Pepper Kit BookDownload PDF 5-Pepper Kit BookDownload PDF

Your free recipe book, no strings attached.

PDF · opens on phone, tablet or computer · print the pages you need

Your kit’s full instructions are in the box.

Before You Fire Up the Stove

Gloves on, goggles handy, and a quick read of these first. Your future self (and your eyes) will thank you.

Safety First

Heat sauce to 190°F (88°C) or higher before bottling. Ensure pH is 4.0 or lower to prevent harmful bacterial growth, including botulism (use a pH meter). Never bottle unpasteurized sauce.

Read the safety guide →

Hot Sauce FAQ

Too runny, too thick, too fiery? Quick answers to the questions makers ask most.

Visit the FAQ →

Quick Tips

Always use disposable gloves when handling hot peppers, and wear eye protection.
Keep the area well-ventilated, especially while simmering peppers.
Add more peppers for more heat, or more vegetables for less.
Always refrigerate your sauce from the day you bottle it, and inspect it for mold or spoilage before use. If you see mold, fizzing or a bulging cap, or it smells off, throw it out. When in doubt, throw it out.

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