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Louisiana Hot Sauce

Source of Recipe

From "Hot Sauce!" by Jennifer Trainer Thompson


Recipe Introduction

"When many Americans think of hot sauce, they think of Tabasco sauce and the singular heat and flavor that come from a simple blend of red chiles, vinegar, and salt. Just the facts, ma'am. While the makers of Tabasco sauce are loath to divulge any secrets, these are the ingredients from whence many Big Easy sauces have sprung. Like many women I know, this sauce gets better as it ages. If you want a green sauce, substitute serrano, jalapeño, or Thai chiles. You could also call this sauce El Gallero — Rooster Man."

List of Ingredients

â—¦ 1 pound fresh red chiles, stemmed
â—¦ 2 cups distilled white vinegar
â—¦ 2 teaspoons salt



Recipe

Simmer the chiles, vinegar, and salt in a nonreactive saucepan for 5 to 10 minutes to soften. Purée the mixture in a blender or food processor until smooth.

Pour into a sterilized jar, seal, and let steep for 2 weeks to 2 months (depending on how hot you want it) in the refrigerator or a cool, dark place.

When ready to use, strain the sauce into clean bottles.


Makes 3 cups