Louisiana Hot Sauce is a traditional American recipe for a classic hot sauce from the Louisiana region made simply from chillies cooked in malt vinegar. The full recipe is presented here and I hope you enjoy this classic American version of: Louisiana Hot Sauce.
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For the proper 'Louisiana' taste use Tabasco chillies, however, you can substitute any chillies you want and for a West African version I use Scotch Bonnets, Habaneros and Piri-Piries. Be inventive, as the chillies drive the final taste of the sauce.
Ingredients:
450g Tabasco chillies, chopped
500ml white malt vinegar
2 tsp salt
Method:
Combine the chillies and vinegar in a saucepan. Bring to a simmer then stir in the salt and continue to simmer for 5 minutes. Take off the heat and allow to cool slightly before transferring all the ingredients to a blender. Purée until smooth then transfer to a jar and set aside to steep for at least 2 weeks.
After this time adjust the consistency by adding more vinegar, if desired. You can also flavour the sauce with garlic, honey, black treacle (molasses) or any flavourings you desire.
