HOT RED PEPPER SAUCE
Prep Time: 30 Minutes
Yields: 2 Quarts
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. This sauce contains no vinegar or salt; therefore,
it may be used as an accompaniment to any dish.
6 pounds sweet red cherry peppers
3 pounds hot red jalapeño peppers
NOTE: It is always best to wear rubber gloves when working with hot peppers.
Using a paring knife, remove stems from peppers and quarter. Retain seeds. In a large saucepot,
place peppers and seeds with enough water to cover them by ¼-inch. Bring to a rolling boil, reduce
to simmer and cook until peppers are tender, but still bright red. Do not brown. Remove tenderized
peppers from liquid and run through a food mill or purée in a food processor.
SWEET RED PEPPER SAUCE
9 pounds sweet red cherry peppers
To create a sweet red pepper sauce, follow the method above substituting the cherry and jalapeño
peppers with sweet red bell peppers.