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. It contains no vinegar and salt. Therefore, it may be used as an accompaniment to any dish.
- 6 pounds sweet red cherry peppers
- 3 pounds hot red jalapeno peppers
NOTE: It is always best to wear rubber gloves when working with hot peppers.
Using a sharp paring knife, remove the stems from the peppers and quarter. Retain seeds. In a large saucepot place the peppers and seeds with enough water to cover by ¼-inch. Bring to a rolling boil, reduce to simmer and cook until peppers are tender, but still bright red. Do not brown peppers. Remove the tenderized peppers from the liquid and run through a food mill, or purée in a food processor.