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. Slideshow:  More Cajun and Creole Recipes 

Louisiana Hot Sauce
Photo: © Ian Knauer
Active Time:
15 mins
Total Time:
35 mins
1 pint


  • 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


  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.

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