Louisiana Hot Sauce

A flavorful mix of herbs and spices makes this Louisiana Hot Sauce stand out from the rest.

Louisiana Hot Sauce

Louisiana Hot Sauce will last for at least one month in the refrigerator.


  • 1 1/4 pounds fresh red chiles, such as tabasco, cayenne or serrano
  • 4 medium cloves garlic, sliced in half and peeled
  • 1 teaspoon finely chopped fresh basil
  • 1 teaspoon finely chopped fresh oregano
  • 1/4 teaspoon ground celery seed
  • Large pinch kosher or sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup rice wine vinegar


  1. Heat a cast iron skillet. Place chiles in skillet and roast, turning periodically, until blistered all over. Set aside to cool.
  2. Stem and peel the chiles, but don’t seed them. Put the chiles, garlic, basil, oregano, celery seed, salt and pepper in a food processor.
  3. With the machine running, slowly add the vinegar through the feed tube and process until smooth.
  4. Strain the sauce through a fine sieve and season to taste with more salt. Transfer to bottles.
  5. Refrigerate until ready to use.

Yield: 1 1/2 cups

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