Louisiana Style Hot Sauce Recipe

Name: Louisiana Style Hot Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Print It| Add to Favorites| ShareThis| Louisiana-Style Hot Sauce; by Dave DeWitt; Be the first to rate this Recipe; Although tabasco chiles are traditional in this style of hot sauce, they can be hard to find. Cayennes are just as classic and flavorful. Other small, hot, red chiles (like serranos) may be used, too.; Yields 1-1/2 cups; serrano chiles; garlic; basil; more; oregano celery seeds kosher salt black peppercorns distilled vinegar 1-1/4 lb. fresh red chiles, such as cayenne, tabasco, or serrano; 4 medium cloves garlic, sliced in half and peeled; 1 tsp. finely chopped fresh basil; 1 tsp. finely chopped fresh oregano; 1/4 tsp. ground celery seed; Kosher salt and freshly ground black pepper; 1 cup distilled white vinegar

Servings: persons

Print It| Add to Favorites| ShareThis| Louisiana-Style Hot Sauce
by Dave DeWitt
Be the first to rate this Recipe
Although tabasco chiles are traditional in this style of hot sauce, they can be hard to find. Cayennes are just as classic and flavorful. Other small, hot, red chiles (like serranos) may be used, too.
Yields 1-1/2 cups
serrano chiles
garlic
basil
more
oregano celery seeds kosher salt black peppercorns distilled vinegar 1-1/4 lb. fresh red chiles, such as cayenne, tabasco, or serrano
4 medium cloves garlic, sliced in half and peeled
1 tsp. finely chopped fresh basil
1 tsp. finely chopped fresh oregano
1/4 tsp. ground celery seed
Kosher salt and freshly ground black pepper
1 cup distilled white vinegar

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Print It| Add to Favorites| ShareThis| Louisiana-Style Hot Sauce
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by Dave DeWitt
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Be the first to rate this Recipe
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Although tabasco chiles are traditional in this style of hot sauce, they can be hard to find. Cayennes are just as classic and flavorful. Other small, hot, red chiles (like serranos) may be used, too.
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Yields 1-1/2 cups
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Put the chiles on a broiler pan and broil, flipping as needed, until the skins blister and blacken on all sides, 2 to 3 minutes per side. Transfer the chiles to a large bowl, cover with plastic wrap, and let cool for 10 minutes.
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Stem and peel the chiles- it's fine if some bits of the skin remain-but don't seed them. Put the chiles, garlic, basil, oregano, celery seed, a big pinch of salt, and 1/2 tsp. pepper in a food processor. With the machine running, slowly add the vinegar through the feed tube and process until smooth. Strain the sauce through a fine sieve and season to taste with more salt. Transfer to bottles. Refrigerate until ready to use.
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Make Ahead Tips
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The sauce will keep in the refrigerator for at least 1 month

134

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Print It| Add to Favorites| ShareThis| Louisiana-Style Hot Sauce, by Dave DeWitt, Be the first to rate this Recipe, Although tabasco chiles are traditional in this style of hot sauce, they can be hard to find. Cayennes are just as classic and flavorful. Other small, hot, red chiles (like serranos) may be used, too., and more.

Yes, Louisiana Style Hot Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Louisiana Style Hot Sauce

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