Description
A bold, spicy, and tangy hot sauce inspired by Nashville-style heat—perfect for drizzling over chicken, fried foods, or sandwiches.
Ingredients
- ½ cup paprika (preferably sweet or standard)
- 2 tbsp cayenne pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp chili powder (optional)
- 1 tsp salt
- 1 tsp brown sugar (optional, balances heat)
- ½ cup unsalted butter
- 2 tbsp apple cider vinegar
- 1 tbsp honey or maple syrup (optional)
Instructions
- In a small saucepan over low heat, melt butter gently.
- Once melted, whisk in paprika, cayenne, smoked paprika, garlic powder, onion powder, chili powder, salt, and brown sugar until smooth.
- Stir in apple cider vinegar and honey (if using).
- Bring sauce just to a gentle simmer, stirring to combine. Do not boil.
- Cook for 1–2 minutes off heat to let flavors meld.
- Taste and adjust seasoning—add more vinegar for tang, cayenne for heat, or honey to sweeten.
- Allow sauce to cool slightly before using.
- Store in a jar or airtight container in the refrigerator for up to 2 weeks; reheat gently before serving.
Notes
- For extra heat, increase cayenne or add a pinch of ghost pepper powder.
- Use clarified butter (ghee) if dairy-free is needed.
- Letting the sauce rest for 24 hours improves flavor depth.
- Use as a marinade, wing sauce, or drizzle for a spicy kick.
- Adjust paprika-to-cayenne ratio to control heat level.