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 cayenne, tabasco, red 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.
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.
