Low Sodium Hot Sauce Recipe

Name: Low Sodium Hot Sauce
Prep time: 10 min
Total time: 10 min
Ingredients: 1 lb chili peppers (I used Fresno chilies); 1 red bell pepper; 1/4 cup onion; 1 head garlic (cloves peeled); 1/4 cup olive oil; 2 tablespoons white vinegar; 1 tablespoon honey; 1 teaspoon smoked paprika; 1 teaspoon thyme; 2 lemons (zested and juiced); 1-2 tablespoons water (optional)

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This low sodium hot sauce recipe is spicy, flavorful, and a great salt-free condiment you can make in 10 minutes. With hot peppers, garlic, vinegar, and spices – a delicious hot sauce that has no added salt, but lots of flavor.

This recipe can be made in a food processor or blender, and lasts for up to a month in the refrigerator. Use your favorite hot peppers and enjoy this delicious hot sauce anytime!

Want more low sodium condiment recipes? Try our low sodium ketchup, low sodium BBQ sauce, or our favorite low sodium mayonnaise!

no salt added hot sauce recipe with lemon and red chiles

Table of Contents

We love spicy food, and making your own hot sauce is an easy way to add a ton of flavor to your favorite dishes. This recipe is inspired by Nando’s hot sauce, our favorite flavorful hot sauce made with red chiles and lemon. I created this recipe with no salt, but tons of flavor!

All you need is some fresh ingredients, including your favorite peppers, and a food processor. Mix the hot sauce to your desired consistency, and use however you wish!

Why This Recipe Works

It’s hot, tangy, garlicky, and flavorful.
Ready in just 10 minutes, you can easily make this in a food processor or blender.
Customize the ingredients (add more garlic or lemon) to get the perfect sauce for you.
Goes great with for any protein, especially our low sodium chicken wings.
Anyone can successfully make this recipe by following our step-by-step photos and directions below!

Ingredients You’ll Need

See the recipe card below for a full list of instructions and ingredient amounts!

The base of this dish is peppers! I use both spicy chili peppers, and also a sweet red bell pepper to mellow out the flavor a bit. I used Fresno chilis, as they were in stock at the grocery store, but try this with any peppers you like: jalapeno peppers, habanero, and hatch chilis are all great options.

Both garlic and onion add a great flavor to this sauce. I also finish it off with fresh lemon juice and lemon zest, which adds a wonderful citrusy kick.

Olive oil and white vinegar give the sauce it’s liquid-y texture. You can also add a tablespoon or two of water to thin the sauce out if yours is too thick.

And other ingredients for this hot sauce are: honey (for a little sweetness), smoked paprika for a tasty smoky flavor, and thyme which adds a wonderful herby flavor.

Additions and Substitutions

You can add more garlic, or more onion to give this dish a deeper savory flavor.

If you don’t have smoked paprika, you can use regular paprika or omit it altogether.

Fresh herbs would be a great addition – 1/2 bunch chopped parsley or cilantro blended into the sauce would give it a wonderful freshness.

Fresh lemon juice makes this sauce – I made this recipe the first time without it, and the lemon juice and zest really added a good flavor. I highly recommend using fresh lemons (or limes) and not bottled lemon juice.

How To Make This Low Sodium Hot Sauce

whole red chili peppers in a food processor to make salt free hot sauce.

Step 1: Before starting, I recommend wearing food-safe gloves to keep the pepper oils off your hands. Remove the stems from the peppers, and place the whole peppers in a food processor.

garlic and olive oil in a food processor with chili peppers to make low sodium hot sauce

Step 2: Add in the garlic, chopped onion, olive oil, white vinegar, honey, smoked paprika, and thyme.

a lemon on a grater being zested and juiced for hot sauce.

Step 3: Zest the lemons first, then slice and add their juice to the hot sauce.

no salt added hot sauce in a food processor being made.

Step 4: Start the food processor on low speed, and work your way up to high. Process for 1 to 2 minutes until the sauce is a liquid-y consistency. Add 1-2 tablespoons of water if needed.

unsated hot sauce being funneled into a jar for the refrigerator.

Step 5: Pour the hot sauce into jars or bottles, and refrigerate. Enjoy for up to 2 weeks.

Recipe FAQs

How much sodium is in this hot sauce?

Our low sodium hot sauce recipe has 1mg sodium per 1-tablespoon serving, as it uses no added salt and only low sodium, natural ingredients. Other hot sauces may vary, so be sure to check labels before consuming.

Can I make this sauce milder?

Yes, you can use a milder pepper (like a poblano, or just bell pepper) or remove the seeds from the hot peppers to give it a milder taste.

Is this hot sauce shelf-stable?

No, our low sodium sauce is not shelf-stable since it has no added salt or preservatives. Keep it refrigerated after making it, and use clean utensils when serving.

low sodium hot sauce in bottles with red chili peppers and fresh lemon juice no added salt.

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