Louisiana Hot Pepper Sauce #2

This homemade Louisiana-style hot sauce delivers a punchy, vinegary kick with deep chili heat. Made with fresh red chili peppers, distilled white vinegar, salt, and cayenne, it offers a bright acidity that balances the spice perfectly. The sauce starts with a vibrant red hue and mellows as it ages, developing a smoother, more complex flavor profile. Ideal for drizzling over eggs, mixing into mayo for sandwiches, or adding zest to soups and stews. While it can be used immediately, allowing it to ferment for several months enhances its taste significantly. This vegan-friendly condiment is a staple for anyone who loves bold, zesty flavors.

Cooking Method: Boiling

Cuisine: American

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 16

Calories: 153.2

Dietary: Gluten-free, Vegan, Vegetarian

Description

This homemade Louisiana-style hot sauce delivers a punchy, vinegary kick with deep chili heat. Made with fresh red chili peppers, distilled white vinegar, salt, and cayenne, it offers a bright acidity that balances the spice perfectly. The sauce starts with a vibrant red hue and mellows as it ages, developing a smoother, more complex flavor profile. Ideal for drizzling over eggs, mixing into mayo for sandwiches, or adding zest to soups and stews. While it can be used immediately, allowing it to ferment for several months enhances its taste significantly. This vegan-friendly condiment is a staple for anyone who loves bold, zesty flavors.

Ingredients

1/2 pound Hot red chili peppers
1 cup Vinegar; white distilled
2 teaspoon Salt
2 teaspoon Cayenne

Directions

1
Wash the hot red chili peppers thoroughly. Remove stems and seeds if desired, though leaving some seeds will increase the heat level.
2
Place approximately 1 cup of the prepared chilies into the jar of a blender.
3
In a small saucepan, combine the white distilled vinegar, salt, and cayenne powder. Heat over medium heat until the mixture reaches a boil.
4
Carefully pour the hot vinegar mixture into the blender with the chilies. Secure the lid tightly.
5
Blend on high speed until the mixture forms a smooth puree. Add the remaining peppers if not already included, blending until fully incorporated.
6
Let the mixture steep in the blender jar for 15 minutes to allow flavors to meld.
7
Blend again briefly to ensure consistency.
8
Transfer the sauce into a clean, suitable glass jar.
9
Place the lid on the jar loosely to allow gases to escape during the initial fermentation phase.
10
Store the jar in a cool, dark place. Allow the sauce to age for at least 6 months, or up to a year, for optimal flavor development.

Nutrition Facts

Servings 16

Amount Per Serving
Calories 153.2kcal

% Daily Value *
Total Fat 1.9g3%
Saturated Fat 0.3g2%
Cholesterol 0.0mg0%
Sodium 9763.1mg407%
Total Carbohydrate 36.6g13%
Dietary Fiber 14.2g57%
Sugars 1.5g
Protein 7.9g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: hot sauce, chili peppers, vinegar, cayenne, spicy, condiment, fermented, homemade, louisiana, vegan, blender, preservation, heat, red pepper, zesty, tangy, cooking, american

Read it online: https://www.chefs-mate.com/recipe/louisiana-hot-pepper-sauce-2/