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 

Ian Knauer
December 2014

Gallery

Credit: © Ian Knauer

Recipe Summary

active:
15 mins
total:
35 mins
Yield:
Makes about 1 pint
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Advertisement