All it takes is three ingredients…
That’s the beauty of a traditional homemade 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. And don’t forget it’s use as a dasher for spicy cocktails, like a fiery Bloody Mary.
This is an easy recipe to pull together and tasty right away, but for optimal flavor, let this sauce age for 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. Note – think it through with your heat tolerance. A homemade Louisiana hot sauce made with red jalapeño (2,500 to 8,000 Scoville heat units or SHU) is going to be a totally different experience than one made with cayenne or tabasco peppers (30,000 to 50,000 SHU).
Ready to make even more hot sauces? Take a look at our spicy recipe index as we have plenty to keep you busy in the kitchen. Our homemade sriracha is a fun DIY alternative to the rooster sauce in the store. Or for something sweeter (and spicier), give our mango habanero hot sauce a go.
- 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.