Truffle Hot Sauce Recipe – Truff Copycat

Truffle Hot Sauce Recipe – Truff Copycat

Today I'm making a homemade hot sauce recipe… and not just any hot sauce recipe, a Truff hot sauce copycat recipe! This is the same black truffle infused hot sauce that you see advertised all over the internet and is one of Oprah's Favorite Things! I had to taste test this hot sauce and when I did I realized how simple of a sauce it was. I knew I had to make it!!
So I hope you enjoy my simple Truffle hot sauce recipe!
Buy Truff Hot Sauce Here: thats an affiliate link… I will make a little bit of money if you buy it!
Full list of ingredients and measurements on – to print recipes and merchandise!!! – to help support the channel
Music by Joakim Karud
We have made sauce recipes, cooking tutorials and after an amazing shoutout video by Daym Drops, shot 25 recipe videos in 30 days!!
Now the goal of SauceStache is to continue trying something new, something new to me and something different.I find inspirations from you the SauceSquad and my constant hunt of social media to see what food is being made around the globe and how can I try to make it. Lets try to make some food and have fun!!
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Prep Time 15 minutes
Cook Time 25 minutes


  • 1 pound of chili peppers
  • 3 habanero peppers
  • 2 cups white vinegar
  • 4 cloves garlic
  • 2 Tbsp Black Truffle Olive Oil
  • 1 Tbsp Sugar
  • 1/4 tsp Xanthan gum
  • 1/2 tsp Organic Cumin
  • 1 tsp Black Truffle Pate
  • 3 tsp Honey


  • Chop the peppers and garlic
  • Sauté garlic and peppers in Truffle olive oil until soft
  • add vinegar and sugar then cook for 5 minutes on medium low heat
  • remove from heat, cover and cool
  • Add mixture to blender
  • add Truffle pate
  • add honey
  • Blend until very smooth
  • Strain through mesh strainer
  • add back to blender
  • create mixture with 1tsp oil tsp vinegar and xanthan gum
  • add mixture to blender and blend
  • strain second time
  • bottle
  • enjoy
Tried this recipe?Let us know how it was!

1 comment

  1. Isn’t truff fermented? I’m
    Not sure you could get that flavor without fermenting the pappers ?

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