Louisiana-Style Hot Sauce
Monday, 26 May 2008
DescriptionThis very easy to prepare sauce only gets better as it ages. Allow it to sit for at least a week before using, if possible. For a green version of this sauce, use serrano, jalapeño, or Thai chiles in their green stage, instead of the red varieties called for below. Note: This recipe requires advance preparation.
At a glance
Place all the ingredients in a blender or food processor and puree until smooth.
Pour into a clean, sterilized bottle and let steep in the refrigerator for a few weeks before using.