All it takes is three ingredients…
That’s the beauty of a traditional Louisiana hot sauce. It’s so simple: hot, tangy, and salty. It’s the type of sauce that works well with wings, Cajun cuisine, fried foods, sandwiches, and salads. This is an easy recipe to pull together and tasty right away, but for the optimal flavor, let this sauce age for a a week or two in the fridge before using. That’ll give time for the flavors to fully mesh. You can use any red chili pepper you have around, whether cayenne, red jalapeño, Fresno pepper, or tabasco.
- 1 pound fresh red chili peppers cayenne, red jalapeño, Fresno, tabasco
- 2 cups distilled white vinegar
- 1 tablespoon salt or to taste
- Cut the ends off the chilies, but do not remove the seeds.
- Over high heat, add the chilies, vinegar, and salt into a large pot and bring the vinegar to a simmer.
- Lower to medium heat and continue simmering for 5 minutes or until the chilies are soft.
- Transfer the mix to a blender and blend until the mix is smooth. There will still be seeds.
- Strain the sauce into a container and let it settle to room temperature.
- Recommended: Refrigerate for at least 30 minutes prior to use.