Cherry Bomb Hot Sauce Recipe

I’ll be honest – I never considered myself a “make your own hot sauce” kind of person until I stumbled across the Chili Pepper Madness website during one of my late-night internet rabbit holes. I was originally looking for a simple salsa recipe when I got completely sidetracked by all their incredible hot sauce creations.

The Cherry Bomb Hot Sauce recipe caught my eye immediately, partly because of the name and partly because it promised the perfect balance of sweet and heat. The description made it sound approachable for someone like me who loves spicy food but has never actually made hot sauce from scratch.

When I showed my husband the recipe, he raised an eyebrow and said, “You want to make hot sauce? From actual peppers? Are you sure about this?” His skepticism was fair – my track record with anything involving serious heat levels is pretty much non-existent.

But something about this recipe felt different. The instructions on Chili Pepper Madness were so detailed and encouraging, and the ingredient list wasn’t intimidating at all. Plus, the photos made it look absolutely gorgeous – this beautiful red sauce that would look amazing in a bottle.

I followed their recipe exactly, and the process was actually therapeutic – roasting the peppers, blending everything together, and watching it transform into this glossy, vibrant sauce. When I tasted it for the first time, I couldn’t believe I’d made something that tasted so professional.

My husband was completely shocked when he tried it. “This tastes like something we’d buy at that fancy gourmet store downtown,” he said, already planning what foods to put it on.

Now I’m completely obsessed with the Chili Pepper Madness website, and this Cherry Bomb Hot Sauce has become my gateway into homemade condiment making. Who knew that one random internet discovery could turn me into a hot sauce enthusiast?

COOK TIME	TOTLA TIME
20 minutes	25 minutes

What Is Cherry Bomb Hot Sauce?

When I first heard the name Cherry Bomb Hot Sauce, I thought it sounded almost too fun to be real. The idea of taking those bright red cherry peppers and turning them into a homemade sauce felt both exciting and a little intimidating. But once I tried it, I realized it’s simply a mix of peppers, vinegar, garlic, and a few extras that come together into something bold and tasty. It’s not complicated, and you don’t need fancy skills to make it. Just a little time on the stove and a good blender, and you’ve got a sauce worth keeping.

Key Ingredients in This Cherry Bomb Hot Sauce

• Red cherry peppers – the star ingredient, giving the sauce its bright flavor and heat

• Red bell pepper – adds sweetness and balance

• Garlic cloves – for depth and aroma

• Shallot – brings a gentle, savory note

• Red wine vinegar – gives the sauce its tang and helps preserve it

• Bourbon (optional) – adds richness, or you can use cherry juice instead

• Salt and black pepper – to season and enhance the flavors

• Water – thins the sauce to the right consistency

• Honey or agave (optional) – softens the heat with a touch of sweetness

Tips for Balancing Heat and Flavor in Hot Sauce

• Taste as you go – add vinegar, sweetener, or seasoning gradually and adjust to your liking.

• Use sweetness wisely – honey, agave, or even a splash of fruit juice can mellow sharp heat.

• Balance with acidity – vinegar not only preserves the sauce but also brightens the flavor.

• Control the spice level – remove some seeds from the peppers if you prefer it milder.

• Blend until smooth – a silky texture makes the sauce taste more even.

• Let it rest – the flavor deepens after sitting in the fridge for 24 hours.

Kitchen Equipment Needed

• Cutting board and sharp knife – for chopping peppers, garlic, and shallot

• Medium saucepan – to simmer the ingredients together

• Wooden spoon or spatula – for stirring while cooking

• Blender or immersion blender – to puree the sauce until smooth

• Measuring cups and spoons – to keep ingredient amounts accurate

• Strainer (optional) – if you prefer a thinner, smoother sauce

• Glass jars or bottles – for storing the finished hot sauce in the fridge

Best Foods to Pair With Cherry Bomb Hot Sauce

The first time I tried Cherry Bomb Hot Sauce, I couldn’t stop thinking of all the foods it could brighten up. It’s amazing on grilled chicken or shrimp, and I love drizzling it over roasted vegetables for a quick flavor boost. Burgers and tacos get an instant upgrade with just a spoonful, and even scrambled eggs in the morning taste better with a little heat. For something different, I’ve mixed it into mayo to spread on sandwiches or stirred it into a pot of chili. It’s one of those sauces that works anywhere you want a little spark.

Variations and Substitutions

• Pepper swap – use Fresno peppers, red jalapeños, or even serranos if cherry peppers aren’t available.

• Vinegar options – replace red wine vinegar with apple cider vinegar or white vinegar for a lighter taste.

• Sweetener choices – use maple syrup or brown sugar instead of honey or agave.

• Extra flavor boost – add roasted tomatoes or a splash of lime juice.

• Make it smokier – stir in a little chipotle powder or smoked paprika.

• No alcohol version – skip the bourbon or use cherry juice for sweetness.

How to Bottle and Store Homemade Hot Sauce

When I finished making my first batch of Cherry Bomb Hot Sauce, I realized storing it the right way was just as important as cooking it. After letting the sauce cool, I poured it carefully into clean glass bottles and jars, using a funnel to avoid spills. I always make sure the containers are sealed tightly before placing them in the fridge. The vinegar in the recipe helps it stay fresh for about a week or two. For longer storage, I freeze smaller portions in airtight containers so I can thaw just what I need without wasting any.

Frequently Asked Questions

How spicy is it?
It has a medium heat, but you can control it by removing seeds or adding extra peppers.

Do I have to use bourbon?
No, you can leave it out or swap it with cherry juice for a sweet touch.

Can I make it thicker or thinner?
Yes, blend longer for smoothness and add water or vinegar to thin it to your liking.

How long does it last?
Stored in the fridge, it usually keeps well for 1 to 2 weeks.

Can I freeze it?
Yes, pour into freezer-safe containers and thaw small amounts when needed.

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