0
0
00
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
- 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
Instructions
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 wellÂblended. Add salt to taste. Keep covered and refrigerated until use.| Servings |
| 1 cup |
|
|
|
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
InstructionsPlace 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 wellÂblended. Add salt to taste. Keep covered and refrigerated until use.
|
Share this Recipe
