• The Fiery Foods and Barbecue Supersite
  • Recipe of the Day
  • All About Chiles
  • BBQ, Grilling & Smoking
  • Burn Blog
  • Videos
  • PodCast
  • Fiery Foods & BBQ Show
  • Scovie Awards
 Login / Logout

Keyword >
Cooking
Method >
Meal /
Course >
Ingredient >
Cuisine >
Heat Level >
Chile >






Add to Favourites
My Favourites
Email this recipe
Print this recipe

Louisiana-style Hot Sauce

Sunday, 17 January 2010

Description

This sauce is seriously hot! Recipe by Mike Stines, Ph.B.

Ingredients

At a glance
Cuisine
Cajun/Creole
Ingredient
Chile peppers
Cooking Method
Boil
Difficulty
Very Easy
Heat Level
5
Chile
Birdseye
Habanero
Meal/Course
Sauce/Marinade/Rub
Makes
approximately one cup of sauce

1/2 cup diced habanero and birdseye chiles
2/3 cup white wine vinegar
2 teaspoons coarse kosher salt

Methods/steps

Rinse the chiles under cold water to remove any dirt and pat dry. Cut the stems off of the chilis and finely dice (remove seeds if desired). Place the chiles and vinegar in a two-quart non-aluminum saucepan. Add the salt and bring to a low boil over medium-high heat. Reduce the heat to medium and simmer the chiles for five minutes. Transfer the liquid to a food processor and blend until smooth. (Be careful not to inhale the fumes during processing!)

Pour the sauce into a sterilized bottle and refrigerate for at least three weeks, inverting and shaking every few days, to develop its full flavor. (If refrigerated, this sauce will keep for about three months.)

 

Featured Rapid Recipe



Copyright© 1997-2014, Sunbelt Shows, Inc.
No portion of this site may be reproduced in any medium
without the written permission of the copyright holder.

what happens if a female takes viagra, cialis coupon printable, http://www.fiery-foods.com/cialis/cialis-soft-tabs-canada/