Louisiana Hot sauce such as this
Ok so I love sprinkling a little (ok a lot) hot sauce on my corned beef hash and eggs breakfast and found out I was out, and not wanting to wait for a Lasada delivery or to take a ride to Tops, I decided to make my own. Recipe from YouTube.
The recipe called for a pound of Hot chillies, and I just got a kilo from the morning market, so I doubled everything.
Turns out it is very easy to make, though a bit messy. Basically 2 ingredients . Chillies , vinegar and salt. I added a few cloves of garlic.
First , wash and remove the stems from the chilies
I suggest doing it underwater to keep the chilies oils out of your nose and eyes. Just looking at them made my face sweat. This is very important. resist the urge to wipe your face with your hands, it will not end well for you. In addition if you need to drain the lizard , do not use your hands to take old willy out. Unless you wash your hands well I suggest you use tongs. For some of you tweezers will do. I won't mention names you know who you are
The recipe called for chopping the chilies with a knife , But after the "my wiping my face" incident I decided not to handle the chilies anymore and used a food processor. Worked just a well I think.
I put a bit of vinegar in it to assist the food processor in chopping up the chilies.
I am missing a picture from when I boiled the chilies for 20 minutes with 2 cups of vinegar and
1.5 tablespoon of salt.
You can add more vinegar if you want the boiled chilies to be more liquid.And more salt to taste (more salt after you strain the pulp so you can taste it and see if it needs it. )
After boiling the chilies m they go back in the blender to create a pulp as you see in the picture above, and the pulp is strained through a fine mesh strainer.
That's the resulting Louisiana hot sauce. I did not weight it but as you will see below I got enough to last me a year.
It taste surprisingly the same as the brand name.