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Louisiana-Type Hot Sauce

Monday, 26 May 2008


This recipe is from The Hot Sauce Bible, by Dave DeWitt and Chuck Evans. They say that the key to success with this sauce is to use fresh rather than dried chiles and that any small fresh hot chile can be used.


At a glance
Chile peppers
Cooking Method
Heat Level
  • 15 to 20 large fresh Tabasco chiles, stems and seeds removed, cut in half lengthwise, or substitute fresh piquins or cayennes

  • 2 cloves garlic, cut in half

  • ½ cup distilled white vinegar

  • Salt to taste


Place the chiles, cut side down, on a broiler rack. Broil for about 5 minutes or until the skin blisters and blackens. Transfer the peppers to a paper bag and let stand for about 10 minutes. Peel the chiles 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 well blended. Add salt to taste. Keep covered and refrigerated until you use it.

Yield: ½ cup

Heat Scale: Hot



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