Here is a quick and easy twist on Louisiana hot sauce. The key here is to use fresh rather than dried chiles. Serve this sauce over fried foods such as fish or alligator.
- 10 large fresh red cayenne chiles, stems and seeds removed, cut in half lengthwise
- 2 cloves garlic, cut in half
- 3/4 cup vinegar
- Salt to taste
Place the cayennes, cut side down, on a broiler rack. Broil for about 5 minutes or until the skin blisters and blackens. Transfer the peppers to a plastic bag for about 10 minutes. Peel when cool. Place the chiles and garlic in a blender or food processor. With the machine running, slowly add the vinegar until the mixture is wellblended. Add salt to taste. Keep covered and refrigerated until use.