Try this Louisiana Hot Sauce recipe, or contribute your own.
Suggest a better descriptionSource: https://pepperscale.com/homemade-louisiana-hot-sau
1. Cut the ends off the chilies, but do not remove the seeds.
2. Over high heat, add the chilies, vinegar, and salt into a large pot and bring the vinegar to a simmer
3. Lower to medium heat and continue simmering for 5 minutes or until the chilies are soft.
4. Transfer the mix to a blender and blend until the mix is smooth. There will still be seeds.
5. Strain the sauce into a container and let it settle to room temperature.
Notes:
Refrigerate for at least 30 minutes prior to use.
For optimal taste, refrigerate for a week or two prior to use.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (935g) | ||
Recipe Makes: Servings | ||
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Calories: 87 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 9.7mg | 0 % | |
Potassium 12.1mg | 0 % | |
Total Carbohydrate 0.3g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.3g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 87
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