"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Louisiana Hot Sauce Recipe

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This recipe for Louisiana Hot Sauce, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Randy Brengle
Added: Monday, September 4, 2006

Category:
Category:

Ingredients:  
Ingredients:  
20 tabasco or serrano chiles, stemmed and cut crosswise into 1/8-inch slices
3 cloves garlic, sliced
1/2 c. thinly sliced onions
3/4 tsp. salt
1 tsp. vegetable oil
2 c water
1 c. distilled white vinegar

Directions:
Directions:
Combine the peppers, garlic, onions, salt and oil in a non-reactive saucepan over high heat. Sauté for 3 minutes. Add the water and continue to cook, stirring often, for about 20 minutes. Remove from heat and allow to steep until mixture comes to room temperature. In a food processor, puree the mixture for 15 seconds, or until smooth. With the food processor running, pour the vinegar through the feed tube in a steady stream. Pour into a sterilized pint jar or bottle and secure with an airtight lid. Refrigerate. Let age at least two weeks before using. Can be stored in the refrigerator up to 6 months.

Number Of Servings:
Number Of Servings:
3 1/2 - 4 c.
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Better than store bought sauces. This is a great chicken wing sauce. Mix 50-50 with butter and coat chicken wings after baking (or deep frying.)

 

 

 

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