Tomato based Hot Sauce

This hot sauce recipe came into development after tasting the most disgusting thing I’ve eaten in recent memory, the KFC Nashville Hot Chicken. I went into that chicken with limited hopes, knowing KFC is to chicken as MTV is to music, but I was truly disgusted with the mild, greasy, pickly red goop that was on what passes for chicken, and began to think. This is the beginnings of my replacement.

I will preface this by saying I’ve not researched Nashville hot chicken, I don’t know traditional recipes or history, I was just disgusted with what was served to me. This still needs some work, but for a thick, spicy, flavorful sauce, I think I hit the nail on the head, you be the judge.

The original idea was for a thinner, tossing style sauce, and it may evolve to that in the future. This makes a great base sauce, and is a spectacular alternative to the chipotle cherry sauce. The sauces do share a bit of a flavor pallet, but this is thicker, hotter, and slightly smokier. It does go great with these chicken tenders, but also on burgers, fries, and anything else.

Tomato Hot Sauce

Prep Time: 20 minutes

Cook Time: 2 hours

Total Time: 2 hours, 20 minutes

Yield: little over a quart

Tomato Hot Sauce


  • 3 small onions
  • 3 green onions
  • 2 habanero peppers
  • 2 jalepeno peppers
  • 1 anaheim pepper
  • juice from one blood orange
  • honey
  • course sea salt
  • fresh cracked pepper
  • 3 cloves garlic
  • cayenne pepper
  • montreal steak seasoning
  • smoked paprika
  • 1 28oz can crushed tomatoes
  • 2 tablespoons bacon grease
  • 1 can chipotle peppers in adobo sauce


  1. Dice half of the onion, slice the other half thin, thinly slice all peppers and garlic.
  2. Separate all of the diced veggies into 2 groups.
  3. In a skillet, saute half of the veggies in bacon grease until browning begins, about 8 minutes.
  4. In a 4 qt sauce pan, bring the crushed tomatoes to a simmer and then add the bacon cooked veggies
  5. Simmer for 10 minutes to combine flavors, then add the spices and continue to simmer
  6. Add the raw veggies and simmer a further 30 minutes.
  7. Puree the contents of the pan with a stick blender or in a regular blender to desired consistency
  8. Taste. Adjust to your liking, I added the can of chipotle peppers now and blended again, which added a nice smokiness and a bit more heat.
  9. Simmer to desired consistency and serve


  • This sauce is evolving. The goal is thin enough to toss wings in
  • Very spicy, with a lot of heat, but not quite like eating fire. There is a flavor being the heat
  • I did not measure the spices, I went with a few shakes of each, and adjusted through cooking.


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