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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
5
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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