Louisiana-Style Hot Sauce Recipe
This very easy to prepare sauce only gets better as it ages. Allow it to sit for at least a week before using, if possible. For a green version of this sauce, use serrano, jalapeño, or Thai chiles in their green stage, instead of the red varieties called for below. Note: This recipe requires advance preparation.
1/2 cup fresh tabasco chiles, stems removed, or substitute cayenne, piquin, or japones chiles
2/3 cup white vinegar
1 3/4 teaspoons salt
Place all the ingredients in a blender or food processor and puree until smooth. Pour into a clean, sterilized bottle and let steep in the refrigerator for a few weeks before using.
Yield: 3/4 to 1 cup