Practical Method to Producing Yummy Louisiana hot sauce

Wishing to dine Louisiana hot sauce a best restaurant's, but for some causes are not able to go to restaurants. This site gonna guide you with clear instructions on cooking a Louisiana hot sauce like a famous chef made.

We hope you got insight from reading it, now let's go back to louisiana hot sauce recipe. To cook louisiana hot sauce you only need 10 ingredients and 13 steps. Here is how you do that.

To prepare an extraordinary Louisiana hot sauce, here are the components needed:

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

After readying the components, now you are good to make your appetizing Louisiana hot sauce by following the guidances below:

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...

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Recipe : Louisiana hot sauce

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