How to Prepare Favorite Louisiana hot sauce

Hello everybody, I hope you're having an amazing day today. Today, I will show you a way to prepare a distinctive dish, How to Make Award-winning Louisiana hot sauce. It is one of my favorites. This time, I'm gonna make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Louisiana hot sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Louisiana hot sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Louisiana hot sauce is ~1-1&1/2 cups. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Louisiana hot sauce estimated approx ~25-35 mins.

To begin with this recipe, we have to prepare a few ingredients. You can cook Louisiana hot sauce using 11 ingredients and 13 steps. Here is how you cook that.

I adapted this from an old hot sauce recipe. And made different variations over time. Each batch turns out great. If you want less vinegar taste, use rice or cider vinegar. I suggest using at least half white vinegar regardless... But that's due to the creole in me :-) you can substitute the Tabasco peppers with any pepper of your choice. Just adjust for the heat! Make sure you make this in a well ventilated area, as the fumes can be irritating. Open a window and grab a fan if needed.

Ingredients and spices that need to be Make ready to make Louisiana hot sauce:

1. 20 Tabasco heirloom peppers (cut into strips horizontally)
2. 1/2 chopped habanero pepper
3. 1 California chile (mine was dried)
4. 3/4 cup thinly sliced onion
5. 4 cloves garlic
6. 1/4 cup diced carrot
7. 2 1/2 cups water
8. 1 tbsp canola oil
9. 1/2 tsp salt
10. 1 1/2 cups vinegar

Steps to make to make Louisiana hot sauce

1. Over medium high heat, add oil, peppers, Chile, onion, and carrot, only omitting the garlic.
2. Saute for 3 mins, stirring constantly.
3. Add garlic. Saute for 2 more minutes.
4. Add the water.
5. Stir frequently over medium high heat for about 20-30 minutes, or until the liquid is almost all gone.
6. Remove from heat, let it reach room temperature.
7. Add the melded mixture to a blender. Hand blender works fine (I use a nutri-bullet). Work until smooth.
8. Add vinegar. Blend well.
9. Pour mixture through a mesh sieve into a bowl/jar/bottle. May need to rotate the sieve as you pour to get all the liquid through.
10. (Optional) I tend to rinse the sieve, and repeat step 9. The sauce tends to last longer, while no notice of much loss of flavor as it ages.
11. Refrigerate. Age for a 1-2 weeks. The flavor melds, and everything gets better over time.
12. Enjoy!
13. This hot sauce can last years in your fridge, if it lasts that long..

While this is in no way the end all be all guide to cooking fast and simple lunches it's great food for thought. The stark reality is that this will get your creative juices flowing so you could prepare excellent lunches for your own family without needing to complete too horribly much heavy cooking in the process.

So that is going to wrap it up for this exceptional food How to Make Any-night-of-the-week Louisiana hot sauce. Thanks so much for your time. I'm sure you will make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!