Louisiana hot sauce
I adapted this from an old hot sauce recipe. And made different variations over time. Each batch turns out great.
If you want less vinegar taste, use rice or cider vinegar. I suggest using at least half white vinegar regardless... But that's due to the creole in me :-)
you can substitute the Tabasco peppers with any pepper of your choice. Just adjust for the heat!
Make sure you make this in a well ventilated area, as the fumes can be irritating. Open a window and grab a fan if needed.
Louisiana hot sauce
I adapted this from an old hot sauce recipe. And made different variations over time. Each batch turns out great.
If you want less vinegar taste, use rice or cider vinegar. I suggest using at least half white vinegar regardless... But that's due to the creole in me :-)
you can substitute the Tabasco peppers with any pepper of your choice. Just adjust for the heat!
Make sure you make this in a well ventilated area, as the fumes can be irritating. Open a window and grab a fan if needed.
Cooking Instructions
- 1
Over medium high heat, add oil, peppers, Chile, onion, and carrot, only omitting the garlic.
- 2
Saute for 3 mins, stirring constantly.
- 3
Add garlic. Saute for 2 more minutes.
- 4
Add the water.
- 5
Stir frequently over medium high heat for about 20-30 minutes, or until the liquid is almost all gone.
- 6
Remove from heat, let it reach room temperature.
- 7
Add the melded mixture to a blender. Hand blender works fine (I use a nutri-bullet). Work until smooth.
- 8
Add vinegar. Blend well.
- 9
Pour mixture through a mesh sieve into a bowl/jar/bottle. May need to rotate the sieve as you pour to get all the liquid through.
- 10
(Optional) I tend to rinse the sieve, and repeat step 9. The sauce tends to last longer, while no notice of much loss of flavor as it ages.
- 11
Refrigerate. Age for a 1-2 weeks. The flavor melds, and everything gets better over time.
- 12
Enjoy!
- 13
This hot sauce can last years in your fridge, if it lasts that long..
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