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Louisiana Hot Sauce
A flavorful mix of herbs and spices makes this Louisiana Hot Sauce stand out
from the rest.
- 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
- Heat a cast iron skillet. Place chiles in skillet and roast,
turning periodically, until blistered all over. Set aside to cool.
- 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.
- With the machine running, slowly add the vinegar
through the feed tube and process until smooth.
- Strain the sauce through a fine sieve and season to
taste with more salt. Transfer to bottles.
- Refrigerate until ready to use.
Yield: 1 1/2 cups
Sauce will last for at least one month in the refrigerator.