Louisiana Hot Pepper Sauce
- 3 cups white distilled vinegar
- 2 teaspoons salt
- 2 pounds cayenne or jalapeno
peppers, seeded and chopped
- Simmer vinegar, salt and peppers for at least 5 minutes.
- Process in food processor.
- Store in a glass bottle. Put it in a dark cabinet and let age for at least 3
- When ready to use, strain.
Other Cajun and Creole recipes you may like...
Cajun Blooming Onion
Louisiana Sweet Potato Pancakes
Lemon Cream King Cake