Louisiana hot pepper sauce #2
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Hot red chili peppers |
| 1 | cup | Vinegar; white distilled |
| 2 | teaspoons | Salt |
| 2 | teaspoons | Cayenne |
Directions
Clean and de-seed peppers. Place about 1 cup of chilis into blender.
heat vinegar, salt, cayenne to boiling. Add to blender, blend to a puree, adding remaining peppers. Let steep for 15 minutes - Blend again.
Put into a suitable jar, with lid loose to allow gasses to excape.
Let sit for 6 months to one year or longer.
Related recipes
- Cajun barbecue sauce #2
- Cajun barbeque sauce #2
- Cajun hot sauce
- Chili sauce #2
- Creole hot pepper sauce
- Haitian hot pepper sauce
- Hot chili sauce #2
- Hot pepper sauce
- Hot sauce #1
- Hot sauce #2
- Hot sauce 2
- Louisiana hot pepper sauce
- Louisiana hot pepper sauce #1
- Lousiana hot pepper sauce
- New orleans barbecue sauce #2
- New orleans barbeque sauce #2
- Piquante sauce #2
- Plantation hot sauce #2
- Red chile sauce #2
- Red hot pepper sauce