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Louisiana Hot Sauce Recipe

Louisiana Hot Sauce Recipe

Classic Louisiana Hot Sauce relies on fermentation to develop tangy flavors that are sure to please any hot sauce lover. You can also do a quick version, see the second recipe lower below, if you don't want to wait a couple weeks! But if you have time, try the fermented version, you won't regret it! 

Louisiana Hot Sauce Recipe

Ingredients:

1 pound of Red Hot Peppers: 1 pound, chopped
(use cayennetabascored jalapeno or other red hot peppers)

1 quart - Unchlorinated Water

3 tablespoons Salt

½-1 cup - White Vinegar (or use any vinegar desired)

Glass Quart Jar

Directions:

Ferment the hot peppers by chopping them and packing them into a quart jar, leaving about 1 inch of head space. Mix unchlorinated water with 3 tablespoons of iodine-free salt. Pour brine over peppers pushing them down a bit. If you have a glass or ceramic weight, use that to hold the peppers submerged in the brine. 

Screw on lid and set jar in a dark spot to ferment for at least 1 week in temperatures between 55-75˚ F. Burp the jars often by unscrewing the lid to release the gas, or use an airlock or fermentation crock if you tend to forget things, you don't want a blown up glass jar of hot sauce! 

Let the peppers ferment for about 1-2 weeks, the brine will turn cloudy and taste acidic and the peppers will soften. When ready, pour the peppers and brine into a stainless steel pot along with the vinegar and bring to a boil, then simmer for about 15 minutes – it will smell amazing. Allow the sauce to cool, then add to a food processor or blender and process until smooth. Strain the mixture if a classic Louisiana hot sauce is desired, or you can leave it chunky. Add vinegar if it is too thick. Store in fridge.



Quick Louisiana Hot Sauce Recipe 

Alternative Faster Recipe: 
Quick Louisiana Hot Sauce

Ingredients:

1 pound of Red Hot Peppers: 1 pound, chopped
(use cayenne, tabasco, red jalapeno or other red hot peppers)

1/2-1 teaspoon Salt

½-1 cup - White Vinegar (or use any vinegar desired)

Directions:
Add chopped peppers, vinegar and teaspoon to a stainless steel pot and bring to a boil, then simmer for about 10 minutes. Let cool then add to a food processor or blender and blend until smooth. Strain out solids if desired (reserve to dry and make into a spice blend), add more vinegar if it is too thick. Then pour into a clean jar or hot sauce bottles. Store in fridge. 

Put on everything!

P.S. Bonus Spice: You can also use the strained solids from these recipes by dehydrating or drying it in an oven on low heat, then blend to use as a spice for cooking. 

 

 

 

 

 

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