Recipe of the Week


Prep Time: 30 Minutes
Yield: 1 Quart

There are hundreds of hot sauces available in Louisiana. However, if you wish to make a fresh, homemade version, this recipe is one of the best. Often cayenne or jalapeno peppers are used, but you may use any pepper depending on availability and spice preference. You can even combine different types of peppers for a different twist.

3 cups chopped peppers (stems removed)
2 cups white vinegar
2 tbsps kosher or pickling salt
2 cloves garlic (optional)

In a saucepan over medium heat, combine peppers, vinegar, salt and garlic and stir. Bring to simmer and cook 3–5 minutes. Transfer mixture to a blender or food processor and blend until smooth. If you prefer a thinner sauce, strain sauce through a fine mesh colander. Put sauce into a clean glass jar or bottle and allow to cool then cover and refrigerate. NOTE: You may use sauce immediately if you wish; however, it is better if aged in refrigerator for 1 month prior to using.


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