Louisiana Hot Sauce

Whether you’re a home gardener or a resident of the Garden District, this hot sauce offers an authentic take on classic Louisiana spice.

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  • Servings: Makes about 1 pint

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  • 2 cups water
  • 10 ounces fresh hot red chilies such as; Tabasco, Cayenne or Serrano
  • 1 small onion, chopped
  • 3 garlic cloves, finely chopped
  • Kosher salt
  • 1 cup white distilled vinegar

How to make this recipe

  1. In a medium saucepan, bring the water, chiles, onion, garlic and 1 teaspoon salt to a boil. Reduce the heat and simmer until the vegetables are very tender, 15 to 20 minutes.

  2. Let the mixture cool to warm, then puree in a blender with the vinegar. Season with salt to taste, then place in a pint jar. Refrigerate for at least 3 weeks for optimal flavor.

Make Ahead

The hot sauce keeps refrigerated for at least 9 months.

Contributed By Photo © Ian Knauer Published December 2014

1043812 recipes/louisiana-hot-sauce 2015-12-16T23:43:46+00:00 Ian Knauer fast|sauces-and-condiments|cajun-and-creole|web-exclusive december-2014 recipes,louisiana-hot-sauce 1043812

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