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Fresh Cayenne Hot Sauce

Monday, 26 May 2008

Description

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.

Ingredients

At a glance

Cuisine

American

Ingredient

Chile peppers

Cooking Method

Broil

Heat Level

Chile

Cayenne

Meal/Course

Condiment

Makes

1 cup

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

Methods/steps

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.

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