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Louisiana-Style Hot Sauce

Monday, 26 May 2008

Description

This 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.

Ingredients

At a glance
Cuisine
American
Ingredient
Chile peppers
Cooking Method
No Cook
Heat Level
5
Chile
Tabasco
Meal/Course
Condiment
Serves
3/4 cup
  • 1/2 cup fresh tabasco chiles, stems removed, or substitute cayenne, piquin, or japones chiles

  • 2/3 cup white vinegar

  • 1 3/4 teaspoons salt

Methods/steps

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.

 

 

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