Louisiana Hot Pepper Sauce recipe: Difference between revisions
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====Random recipe review==== | |||
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'''<span class="reviewTitle">Pretty Authentic!</span>''' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span> | |||
<span class="reviewDesc">I didn't think it would be at all similar to the real thing, but it's really close. Well Done!</span> | |||
<span class="reviewAuthor"> [[User:Klapaucius|Klapaucius]])</span></span> | |||
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|CookTime = 15 minutes | |CookTime = 15 minutes | ||
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Whilst this recipe probably won't be as good as the real [[Louisiana Hot Pepper Sauce]], it's pretty close. | Whilst this recipe probably won't be as good as the real [[Louisiana Hot Pepper Sauce]], it's pretty close. | ||
Revision as of 17:35, 7 March 2021
This recipe needs advance preparation!
Random recipe review
Pretty Authentic! 5/5
I didn't think it would be at all similar to the real thing, but it's really close. Well Done!
| Louisiana Hot Pepper Sauce recipe | |
|---|---|
 |
| thumb | |
| Servings: | Servings: 60 - Makes 2 bottles of sauce |
| Calories per serving: | 5 |
| Ready in: | 35 minutes |
| Prep. time: | 20 minutes |
| Cook time: | 15 minutes |
| Difficulty: | 
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| Recipe author: | Chef |
| First published: | 17th January 2013 |
Whilst this recipe probably won't be as good as the real Louisiana Hot Pepper Sauce, it's pretty close.
Use rubber gloves when processing this amount of chillies and ensure the kitchen is well ventilated.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 3 cups distilled white vinegar
- 2 teaspoons salt
- 2 pounds of fresh chilli peppers of choice (jalapeño peppers are good), de-seeded and roughly chopped
Method
- Simmer all the ingredients for 15 minutes.
- Blitz to a fine sauce in a food processor with a blade
- Store in a cool dark cupboard for 3 months to mature
- Open after 3 months and strain off the solids then store in the refrigerator
See also
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