Louisiana-Style Hot Sauce

Dave DeWitt Recipes Leave a Comment

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Louisiana-Style Hot Sauce
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This very easy to prepare sauce only gets better as it ages. Allow it to sit for at least a week before using, if possible. For a green version of this sauce, use serrano, jalapeño, or Thai chiles in their green stage, instead of the red varieties called for below. Note: This recipe requires advance preparation.

Ingredients


  • 1/2 cup fresh tabasco chiles, stems removed, or substitute cayenne, piquin, or japones chiles

  • 2/3 cup white vinegar

  • 1 3/4 teaspoons salt



Instructions


Place all the ingredients in a blender or food processor and puree until smooth.

Pour into a clean, sterilized bottle and let steep in the refrigerator for a few weeks before using.

 

Servings
3/4 cup
Servings
3/4 cup
Louisiana-Style Hot Sauce
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This very easy to prepare sauce only gets better as it ages. Allow it to sit for at least a week before using, if possible. For a green version of this sauce, use serrano, jalapeño, or Thai chiles in their green stage, instead of the red varieties called for below. Note: This recipe requires advance preparation.

Ingredients


  • 1/2 cup fresh tabasco chiles, stems removed, or substitute cayenne, piquin, or japones chiles

  • 2/3 cup white vinegar

  • 1 3/4 teaspoons salt



Instructions


Place all the ingredients in a blender or food processor and puree until smooth.

Pour into a clean, sterilized bottle and let steep in the refrigerator for a few weeks before using.

 

Servings
3/4 cup
Servings
3/4 cup
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