Bird’s Eye Chili Hot Sauce

Fiery with gorgeous red hue this Bird’s Eye Chili Hot Sauce is a keeper. Use as a marinade or drizzle on your egg toast. Great on avocado or turn it into a sticky sauce for chicken wings! There is really endless possibilities and a condiment worth making home.

Chili Hot Sauce with Bird Eye Chili

Making Chili Hot Sauce is so easy and unlike the store bought variety, with the homemade hot sauce you have complete control. You can jack up heat or make it mild.

And with no added preservatives, it’s also healtier.

Based on your liking you can choose whichever chili/ red pepper you want to use.

I chose bird eye chili, cause these were too gorgeous and my husband love spicy hot sauce.

Once you get the hang of making Chili Hot Sauce at home, you just wouldn’t go back to the store bought ones.

Bird Eye Chili Zesty Hot Sauce | Playful Cooking

Bird Eye Chili Zesty Hot Sauce | Playful Cooking

Bird’s Eye Chili with Charred Tomatoes and Red Pepper!

Few weeks back, when I came across this super cute bird’s eye chili, the idea of creating my own hot sauce popped immediately.

Knowing how much Arvind loves spicy sauces, I gave it a go. The plan was to have that fiery kick with a depth of flavor.

Charring the tomatoes and red peppers along with dry roasting the garlic gave that subtle smokiness to the sauce. Plus allowing it to age for few weeks definitely enhanced the taste.

It’s turned out super spicy with a zest. I did strain the sauce before storing it but then poured back little bit of the mixture to the thin sauce just for a mild coarseness.

Even though I am not a huge fan of any hot sauce but having a bottle at home comes handy in several occasions. Few drizzle on mayonnaise or on noodles, salad dressing perhaps or cocktails.

Bird Eye Chili Zesty Hot Sauce | Playful Cooking

Photography - Kankana Saxena

Ingredients you need:

Red peppers
Bird’s eye chili, stems removed
White vinegar
Vegetable/olive oil

What other variety of Pepper can you use?

Using bird eye chili made the hot sauce really hot. If you cannot handle extreme hot sauce but do enjoy heat, go ahead add with mild spiced red pepper.

Follow rest of the recipe as is and it will taste equally amazing without making you sweat from all the heat.

Storing the Hot Sauce

Definitely use a dry clean glass jar with an air tight lid. If you make in huge batch, then divide in two bottles. Store one in the refrigerator and the other in the freezer. The color stays gorgeous and doesn’t change even after months.

Bird’s Eye Chili Zesty Hot Sauce has an amazing flavor and smokiness from the charred red pepper and tomato. It’s zesty, fiery and a great condiments to uplift your taste bud!


Bird's Eye Chili Zesty Hot Sauce

Fiery with gorgeous red hue this Bird's Eye Chili Hot Sauce is a keeper. Use as a marinade or drizzle on your egg toast. Great on avocado or turn it into a sticky sauce for chicken wings! There is really endless possibilities and a condiment worth making home.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Spice and Condiment
Author: Kankana Saxena


  • 2 to matoes
  • 2 red peppers
  • 16 garlic cloves the garlic cloves I used were super small
  • ½ cup bird’s eye chili stems removed
  • 1 cup white vinegar
  • 2- tablespoon vegetable/olive oil
  • 1- tablespoon sugar
  • 1- tablespoon salt


  • Char the tomatoes and peppers directly on the gas stove. Once done, let it cool. Next, put the garlic cloves in a pan and dry roast for a couple of minutes. Once done, let it also cool down.
  • In a blender, add garlic, tomatoes and peppers along with bird’s eye chili. Add ½ cup of water and blend again.
  • Pour it in a pan along with oil, sugar, salt and vinegar. Bring it to a boil and let it simmer for about 5 minutes. Once cooled completely, taste for salt and add any, if required. Pour the sauce in a container. Cover the container and allow the sauce to age for a few days. It helps the flavors to blend better.
  • Finally, strain it through a sieve and pour about a tablespoon of the strained mixture back to the sauce.


Serving: 1About 1½ cup

Bird's Eye Chili Hot Sauce 6

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Comments are closed.

  • Nusrat Azim
    Nusrat Azim
    July 15, 2015 at 1:14 PM

    That sauce has got the total “Oomph-Factor (LOOK, HEAT, CHARM, CHARISMA and FLAVOR). What more one can ask from a sauce!

    truly, insanely super-hot images 🙂

    Of course I’d like to try it. Thanks a bunch for the recipe.

  • Shibi@FlavzCorner
    [email protected]
    July 15, 2015 at 9:08 AM

    The hot sauce looks super good!!! I bet it goes well with Chinese style noodles. Blogging definitely had gave me the courage to try recipes from scratch. Its true that some things you never want to compromise on, especially food when you can get a better version made at home.

  • Circahappy
    July 14, 2015 at 8:38 AM

    I love this hot sauce SO MUCH, Kankana. Not to mention your gorgeous photos. I can’t wait to see what you will do with ghost chilis 🙂

  • Cygnet Kitchen
    Cygnet Kitchen
    July 14, 2015 at 8:33 AM

    Wow, look at that colour! My husband loves spicy sauces too, he would want to add this to everything! How long to you think it would keep for, Kankana? x

  • Our Food Stories
    Our Food Stories
    July 14, 2015 at 1:12 AM

    love these pictures!! and the sauce sounds and looks amazing – i bet it`s so delicious!! <3

  • prerna
    July 13, 2015 at 10:51 AM

    Absolutely love this! We are not a huge fan of red chilli sauce here but love the addition of tomato and red bell pepper. Should give it a try. Might work great as a party favors or sock stuffers. Bookmarking K! 🙂

  • dixya | food, pleasu
    dixya | food, pleasu
    July 13, 2015 at 10:34 AM

    its amazing how food blogging has changed the way i cook and look at food in general too..i love the idea of making my own sauces and condiments. its a work in progress for me, however i have been trying to bake my own bread at home more often. this hot sauce sounds fantastic, esp the charred flavor.

  • Bina
    July 13, 2015 at 5:42 AM

    This looks amazing, Kankana! I had a similar sauce with Momos a long time back and have been searching for a recipe. This looks like it would be spot on! Can’t wait to try it out.

  • Tori@Gringalicious.c
    [email protected]
    July 13, 2015 at 3:54 AM

    I am the same way about making things at home. This sauce looks delish and I happened to be looking for a good hot sauce that I can make at home because it’s hard to find a good one where I live. Omg,and I LOVE your photos, they’re amazing!

  • PK
    July 12, 2015 at 6:27 PM

    Thanks for the recipe..It looks yummy,,i have a question though…did u remove the charred skin of red bell peppers and tomato before grinding it?

    • Kankana Saxena
      Kankana Saxena
      July 12, 2015 at 11:18 PM

      I didn’t throw the charred skin, blended it along with the seeds. It gave that subtle smoky flavor.

  • angiesrecipes
    July 12, 2015 at 10:20 AM

    It must have tasted so much more flavourful and fresher than the store bought one.