Learn how to make classic Louisiana hot sauce at home, either with fresh or fermented chili peppers. Louisiana style hot sauce is the best, and so easy to make!
Homemade Louisiana Hot Sauce Recipe
There are many Louisiana hot sauces on the market. You probably have your favorite brand.
There are numerous artisan blends from smaller brand hot sauce makers, along with the big names like Texas Pete’s, Crystal Hot Sauce, Valentina, Melinda’s, Frank’s, and the biggest name of all when it comes to Louisiana Hot Sauce – Tabasco.
You can usually find them in grocery stores.
If you’ve dabbed the original Tabasco onto your food, you’ve tasted Louisiana hot sauce. It’s a gorgeous thing really, simplicity in its finest form, deliciousness delivered with only 3 ingredients – Chili Peppers, Vinegar, and Salt.
With those 3 simple ingredients, however, there are numerous variations, as you’ve most likely tasted.
- What types of chili peppers will you use?
- What type of vinegar?
- How much salt?
- What is your ratio of these 3 ingredients?
- How about a blend of peppers?
- Using more than one vinegar?
- What if we introduce other ingredients?
- What if we ferment it? Age it?
This is where your creativity comes into play, as well as your taste buds. Original Louisiana brand hot sauce used cayenne peppers, though Tabasco uses tabasco peppers, from which it coined its moniker.
You are free to use any peppers you’d like, though red peppers are ideal to retain the enticing red color. Consider red jalapeno peppers or red serrano peppers, which I can tell you from personal experience make EXCELLENT Louisiana hot sauce.
Let’s talk about the biggest factors that will affect the outcome of your Louisiana hot sauce.
Which Vinegar Should I Use to Make Hot Sauce?
This is the question with ANY hot sauce, as there are many choices, and each will compliment your chili pepper choice in different ways. Most common is Distilled White Vinegar, which is inexpensive and strong in flavor.
Use this if you are seeking to mimic the flavors of the larger commercial brands. White Wine Vinegar is a bit more mellow, and Rice Vinegar even more so, with a touch more sweetness.
Red Wine Vinegar is made from fermented red wine, which will introduce a slightly fruity flavor to your sauce.
Apple Cider Vinegar is quite fruity, and preferred for when you’re seeking a fruity sweetness. Malt Vinegar has a strong, distinctive flavor from its barley ale beginnings, and well worth experimentation.
There are others to consider, such as balsamic vinegar, coconut vinegar, raisin vinegar and more. Experiment to your personal tastes.
What Peppers Should I Use to Make Louisiana Hot Sauce?
As mentioned, traditional peppers include cayenne, tabasco, and red jalapeno peppers, though this style recipe can be made with ANY chili pepper. Carefully selected long cayenne peppers are great.
I have made Louisiana Hot Sauce from superhots and was quite happy with the results. Talk about heat!
Just consider that your end flavor, color and heat will be affected by your chili pepper choices.
To Ferment or Not to Ferment for Making Louisiana Hot Sauce
This is a big factor. Original Louisiana Hot Sauce is made with fermented peppers. Tabasco is famous for this. They ferment their peppers in oak barrels for up to 3 years before mixing the resulting mash with vinegar and salt. I have made Louisiana Hot Sauce with both fermented and fresh chili peppers and can tell you there is a noticeable difference in the final flavor.
Louisiana Hot Sauce made from fermented peppers is mellower and has more fully developed flavor.
That said, Louisiana Hot Sauce made from fresh peppers has a bit more bite to it, and doesn’t take nearly as long to make. I encourage you to make it both ways and see which way you prefer.
Because of this, I am including both ways for you to make simple Louisiana Hot Sauce, with fermented peppers and fresh peppers.
Fermented Louisiana Hot Sauce Ingredients
- Red Chili Peppers. 1 pound (use cayenne, tabasco, red jalapeno or others), chopped.
- Unchlorinated Water. 1 quart.
- Salt. 3 tablespoons.
- White Wine Vinegar. ½-1 cup, to your preference.
How to Make Fermented Louisiana Hot Sauce - the Recipe Method
First, ferment the chili peppers. Chop the peppers then pack them into a jar, leaving at least 1 inch of head space. The peppers may rise a bit when fermenting.
Next, mix 1 quart unchlorinated water with 3 tablespoons sea salt. Pour just enough brine over the peppers to cover them, pressing them down a bit as you go. It is important to keep the peppers covered with brine to avoid spoilage. Check this daily.
Screw on the lid and set the jar away from direct sunlight to ferment for at least 1 week. Ideal temperatures are between 55-75 degrees F. The most active fermentation period is between 1-2 weeks, so be sure to monitor it during this time. “Burp” the jars often by unscrewing the lid a bit to let out some of the accumulating gases. Or, use an airlock or membrane for easier fermenting. See our page, “How to Make Fermented Pepper Mash”, for further instruction.
After 1-2 weeks, the fermenting activity will diminish and the brine will turn cloudy and taste acidic.
Pour the fermented peppers, including brine, into a pot along with the vinegar. Bring to a quick boil. Reduce heat and simmer for 15 minutes. Alternatively, you can strain out the fermented peppers and discard the brine, then boil the peppers with 1 cup vinegar and 1/2-1 teaspoon salt. Some people prefer to use the brine.
Cool slightly then add to a food processor and process until smooth.
Strain the mixture to remove the solids. Pour into hot sauce bottles and enjoy.
Non-Fermented Louisiana Hot Sauce Ingredients
- Red Chili Peppers. 1 pound (use cayenne, tabasco, red jalapeno or others), chopped.
- Salt. 1/2 - 1 teaspoon
- White Wine Vinegar. 1 cup, to your preference.
How to Make Non-Fermented Louisiana Hot Sauce - the Recipe Method (with fresh peppers only)
Add the chili peppers, 1 cup vinegar and 1/2-1 teaspoon salt to a pot and bring to a quick boil. Be sure you are only using 1 teaspoon of salt.
Reduce heat and simmer for 10 minutes to soften everything up.
Cool slightly then add to a food processor and process until smooth. If it is too thick, add water a tablespoon at a time and process until smooth.
Strain the mixture to remove the solids. Pour into hot sauce bottles and enjoy.
Frequently Asked Hot Sauce Questions
Here are answers to some of the most common questions I get on other sauces:
How long will this sauce keep?
It should keep a few months easily in the fridge, or even longer. It's all about the acidity. Target level ph for shelf stable foods is below 4.6 ph, but should probably be lower for home cooks, around 3.5 or so, to account for errors. If you're concerned, add more vinegar to lower the ph.
The best ph meters that I recommend are from Thermoworks. Get yourself a ph meter from Thermoworks today. I am a happy affiliate.
See my post on "Does Hot Sauce Need to be Refrigerated?"
Where'd you get that sauce bottle?
I find them locally sometimes, but I also order through Amazon. Here is a link to some bottles I like (affiliate link, my friends!): Swing Top Glass Bottles, 8.5 Ounce - Set of 4
. If you like the smaller bottles that most hot sauce makers use, here's another link: Hot Sauce Bottles, 5 Oz - 24 Pack
.
Can I process this hot sauce for longer storage?
Absolutely. Just be sure to use proper canning/jarring safety procedures.
Check out These Related Recipes:
- Sweet Habanero Chili Sauce
- Pineapple-Jalapeno Hot Sauce
- Caribbean Style Mango-Habanero Hot Sauce
- Pineapple-Mango Ghost Pepper Hot Sauce
- Homemade Caribbean-Style Sweet Chili Sauce
- Sweet Pepper Chili Sauce
- Hawaiian Chili Pepper Water
- Homemade Sriracha
- Homemade Cayenne Pepper Sauce
- Homemade Tabasco Sauce
- How to Cook with Hot Sauce
You can also mix it with butter to make a great wing sauce. See my Homemade Buffalo Sauce recipe.
Check out more Hot Sauce Recipes or learn more about How to Make Hot Sauce.
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #ChiliPepperMadness on Instagram so we can take a look. I always love to see all of your spicy inspirations. Thanks! -- Mike H.
Homemade Louisiana Hot Sauce Recipe (fermented and non fermented)
Ingredients
- 1 pound red chili peppers chopped (use cayenne, tabasco, red jalapeno or others)
- 1 quart unchlorinated water (for fermented version only)
- 3 tablespoons salt (for the non-fermented version, use only 1/2 to 1 teaspoon salt, to your preference)
- ½-1 cup white wine vinegar to your preference
Instructions
FOR FERMENTED LOUISIANA STYLE HOT SAUCE
- First, ferment the chili peppers. Chop the peppers then pack them into a jar, leaving at least 1 inch of head space. The peppers may rise a bit when fermenting.
- Next, mix 1 quart unchlorinated water with 3 tablespoons sea salt. Pour just enough brine over the peppers to cover them, pressing them down a bit as you go. It is important to keep the peppers covered with brine to avoid spoilage. Check this daily.
- Screw on the lid and set the jar away from direct sunlight to ferment for at least 1 week. Ideal temperatures are between 55-75 degrees F. The most active fermentation period is between 1-2 weeks, so be sure to monitor it during this time. “Burp” the jars often by unscrewing the lid a bit to let out some of the accumulating gases. Or, use an airlock or membrane for easier fermenting. See our page, “How to Make Fermented Pepper Mash”, for further instruction.
- After 1-2 weeks, the fermenting activity will diminish and the brine will turn cloudy and taste acidic.
- Pour the fermented peppers, including brine, into a pot along with the vinegar. Bring to a quick boil. Reduce heat and simmer for 15 minutes. Alternatively, you can strain out the fermented peppers and discard the brine, then boil the peppers with 1 cup vinegar and 1/2-1 teaspoon salt. Some people prefer to use the brine.
- Cool slightly then add to a food processor and process until smooth.
- Strain the mixture to remove the solids. Pour into hot sauce bottles and enjoy.
FOR NON-FERMENTED LOUISIANA STYLE HOT SAUCE
- Add only the chili peppers, 1 cup vinegar and 1 teaspoon salt to a pot and bring to a quick boil. Be sure you are only using 1 teaspoon of salt.
- Reduce heat and simmer for 10 minutes to soften everything up.
- Cool slightly then add to a food processor and process until smooth. If it is too thick, add water a tablespoon at a time and process until smooth.
- Strain the mixture to remove the solids. Pour into hot sauce bottles and enjoy.
Video
Notes
Nutrition Information
Homemade Louisiana Hot Sauce with Fresh Peppers – Recipe
Ingredients
- 1 pound red chili peppers use cayenne, tabasco, red jalapeno or others
- 1/2-1 teaspoon salt or to your personal taste
- ½-1 cup white wine vinegar to your preference
Instructions
- Roughly chop the chili peppers and add them to a pot with the salt and vinegar.
- Bring to a quick boil, then reduce heat and simmer for 15 minutes.
- Cool, then add to a food processor. Process until smooth.
- Strain the solids out through a strainer and discard (or keep them for dehydrating – they make great seasonings).
- Pour into bottles and use as desired.
Notes
Nutrition
NOTE: This post was updated on 2/19/21 to include new information. It was originally published on 9/29/17.
Josh G. says
I appreciate you Mike! Your Louisiana Hot Sauce recipe and instructions have been a great help to me. I am looking to bring Nashville style, hot, fried chicken to Germany, where I currently live. It has been almost impossible to obtain ready-made hot sauces, like Frank's or Louisiana and when I do locate a vendor they are either out of stock or I end up paying waaaayyyyyy to much for the product because of all the mark-ups and VAT taxes, plus shipping.
Once I get the hot sauce right I plan to bottle and sell to markets in Europe. Most important though, I have control over my sauce supply because I am making it myself now!
Mike Hultquist says
I appreciate it, Josh! I love to hear it! Good luck with your hot sauce endeavor! I'm sure all of Europe will love it all!
Donna Lane says
Hi Mike,
I love your sauces recipes, while My husband loves extremely hot sauces, so does my family and friends, but even though I am French -creole and native American, with the meds I have to take for SLE Lupus the doctors warn me about nightshade peppers in order for me to eat them safely I have to first fire roast the peppers, then deseed them I need an idea form you how much of these peppers should I decrease the recipe to make a milder version of your sauces so its easier on My meds?
and please do feel free to pass the information on to others who have issues with nightshade peppers.. make sure you Tell them to peel the peppers after fire roasting them and make sure there's no white vain parts In them either..
Thank you for your help and guidance and consideration for this problem
Respectfully yours,
Donna Lane
Kingman Az USA
Mike Hultquist says
Hi, Donna. I'll publish your comment, but I don't have any specific advice on amounts, as I'm not a medical doctor. You really should consult other medical professionals here. However, I can tell you than you can roast all of your peppers before making hot sauce with them. Also, you can swap some out for other vegetables, like tomatoes or carrots, which are often used in hot sauces. Example, you could make a hot sauce with a tomato and/or carrot base, then incorporate a single 7 Pot Chili Pepper, which would be VERY HOT despite the small amount of chili pepper. This is something you might consider.
Travis says
Loved this recipe. Did the non fermented this time. Turned out delicious! Used ripened jalopenos, a touch of onion and just a little bit of garlic. Next time I'm going to try Fresno peppers and maybe a habenaro or two.
Mike Hultquist says
Boom! glad you enjoyed it, Travis! So good. I think you'll love it with the added habanero.
Franklin Harlan says
Can I add mangos to this fermented hot sauce? I’m thinking of adding food processor processed mangos to the strained final sauce. And then bottling. I’ve made this recipe twice now and love it, but would love to “sweeten” it with some fruit.
Mike Hultquist says
Absolutely, Franklin. Fruit tends to ferment more actively, so be sure to burp as needed/often. I have several hot sauce recipes here on the site that use mango. Works great!
Dennis Piant says
My ferment has developed Kahm Yeast, the peppers are starting the second week of fermenting. How do I remove it and when?
Thanks
Mike Hultquist says
Dennis, you can scrape it off the top as you see it, though it' best to not open the jar too much to avoid further infection.
angelia Bevels says
I have 4 pounds of pepper do I need to increase the salt or 3 tablespoon per quart good?
Mike Hultquist says
Angelia, use 2-3 tablespoons salt per quart of unchlorinated water. If you have more peppers to cover, you can make more brine in the exact same ratio. Enjoy!
Popeye says
This is similar to what I've made in the past. I use Serrano Peppers. I was wondering, will green Serrano or Jalapeño peppers ferment the way the ripe red ones do and how the flavor would turn out. I currently have a batch of red Serranos fermenting now and probably 1/2 pound left on my plant.
Mike Hultquist says
Yep, they'll all ferment the same, though the final flavor will changed based on the peppers you start with. Enjoy!
Heather Moffitt says
I made my first tobacco sauce today. I added fresh onion, fresh garlic, basil, red pepper, white wine vinegar. I roasted the veggies in a cast iron pan and add the peppers to mixture after they were boiling. I added more vinegar because mine turned out real thick. Which is fine and I really like the flavor of the white wine vinegar taste. It is smoother than just regular vinegar. I'm going to let it cool down to check the flavor because my mouth is on fire trying it out. It had good flavor all around. I will probably have more vinegar to make it more like a sauce than chucky. How long does this last in a glass bottle sitting out or does it have to be refrigerated?
Mike Hultquist says
Nice! Thanks, Heather! This will last for months easily, longer in the fridge.
Heather Moffitt says
I figured out I water bath cann in the hot sauce bottles. For 15 mind
Jeromy says
Well, I may have made a wee little error….. I purreed the peppers and then realized they were only supposed to be chopped. I pours some brine in. Half purée stayed on bottom. Half mixed with brine. Hoping it will still ferment? Any suggestions? I sure hope I didn’t wreck it! I doubled, used all the peppers we’ve got left from our garden. So 2 1 quart jars full of purée and brine. Probably 2/3 purée and 1/3 brine.
Mike Hultquist says
Jeromy, they will still ferment. Use a glass weight or a baggie filled with a bit of water in it to stuff into the top and push the peppers below the brine. The main thing is you just want to keep it all below the brine to avoid spoilage.
Shane Keene says
Hey, Mike.
Thanks again for all you do here. Quick question: how does the pepper weight translate to dried chilis?
Thanks!
Mike Hultquist says
Shane, I know you found the answer you wanted (emailed me), but adding this here for others - Chili Pepper Measurement Conversions: https://www.chilipeppermadness.com/cooking-with-chili-peppers/conversions/
Brandon says
Hey! love the site and have been a frequent visitor for years. I know boiling the sauce prior to bottling is important for making sure there are no unwanted live cultures in it, but if the sauce isnt boiled (and there is vinegar) would the sauce still stay good? I know vinegar is a fermented liquid, and I was wondering if the sauce would take on a complex flavor by leaving it uncooked? Or would that just allow unwanted things to grow in the sauce?
Mike Hultquist says
Thanks, Brandon! Absolutely, you can skip the cooking. Keeping it uncooked preserves the probiotic benefits of the hot sauce. You can keep it in the fridge to slow fermentation activity, but you may need to burp the jars/bottles to release built up gasses so it doesn't explode. Let me know how it goes.
Ryan says
Glad I took the time to read the comments! I was going to ask what the reasoning behind cooking the sauce was, since it didn't seem like it's strictly necessary. Is the brief cook to stop the fermentation process, then? Thanks!
Mike Hultquist says
Ryan, yes, it is to stop fermentation and meld the flavors. It is not necessary. Cook does remove the probiotic benefits. I encourage you to try it both ways, see what you prefer.
Jon Thornton says
Mike is there any reason you can’t use last year’s frozen peppers and make a small batches and just make more as needed. Also how about experimenting with a mix of different peppers to see what works. Have plenty of different peppers frozen whole in freezer
Mike Hultquist says
Hi, Jon. I use frozen peppers for a lot of things, and I have made hot sauce with them, so yep, it works. The only reason not to is if the peppers have any freezer burn, as that will affect flavor. After a year, you may get some flavor compromise, but you could be OK. Also, yes, definitely works with a mix of peppers. I do this all the time. Let me know how it goes for you.
Lisa says
Thanks for this recipe! I’m just starting the fermentation process with homegrown cayennes. Is it ok if bits of the pepper pieces aren’t completely submerged in the brine? I can’t get them all to stay under, they keep floating up to the top even after I add more brine…?
Mike Hultquist says
Lisa, it's important to keep everything submerged, as anything exposed above the brine is prone to infection. Try using a plastic bag with some water in it pushed into the top to keep it all down.
Lisa says
Thank you, Mike! That’s what I did. Fingers crossed that the fermentation goes well—can’t wait to check out the final product.
McFIggy says
Great sauce! I added garlic. Will garlic be ok to leave in? It was boiled with the peppers. It's a delicious sauce though.
Mike Hultquist says
Absolutely! Garlic is GREAT here.
Renee says
In the spirit of not wasting these days, I used serranos from this year's garden & habanaros that I had frozen whole last year... My nephew is a nuclear hot, asbestos guy, so hope this blend will be in his Scoville range!
Your recipe now gives me incentive to plant hots again next year! Thanks!
Mike Hultquist says
Nice! I love to hear it, Renee!
Corinne says
Do you have any tips for avoiding a bitter tasting sauce? I used a mix of cayenne and ring of fire peppers (frozen from my garden) and it's so bitter, I'm throwing it out. I threw the peppers in whole and simmered on the stove for about an hour. Tried adding more vinegar, lemon juice and more sugar, frozen mango and frozen pineapple to cover the bitter aftertaste. Still awful. Thanks for any advice you might have.
Mike Hultquist says
Often a touch of sweet can counteract any bitterness from some peppers. You might try some honey or sugar, or other sweeter ingredients.
RunnerUp1 says
my advice is to try using a non-reactive pot. reactive pots can make a sauce taste horrible. hope that helps. by the way, I can't rate the recipe yet because I haven't tried it at this point.
Susan says
First: Thank you for sharing your knowledge and recipes! This is my first year growing peppers hotter than Jalapeños (Serranos, Habaneros, Ghost Peppers) and your guidance has been priceless!
I’m glad that I chose the fermented pepper method for this recipe. The flavor is amazing! I went with all red Serrano peppers, seeds and all, and let them ferment for 2 weeks. Well worth the wait! My husband tasted it about 10 minutes ago and is still making comments about how good it is and he’s very picky :-). Now I’m looking at the mash and wondering how hard it will be to breath if I choose to dehydrate it in the house…
Mike H. says
I am so happy to read this, Susan! I would suggest starting with little first to see how your body reacts and then moving on with the desired quantities. Enjoy!
Andrew says
I never thought I'd make a hot sauce that I liked better than Crystal, but after fermenting for 2 week, I used a cup of brine and a quarter cup of ACV, pureed in a blender and ran it through a wire strainer. It is delicious.
Mike H. says
I am glad to hear that Andrew. Enjoy!
Becky zelinski says
Do you remove the seeds before chopping? Recipes doesn’t say but since it doesn’t say to seed the peppers, I assume we leave them?
Mike Hultquist says
You can if you'd like, Becky, but I usually do not.
Alan Dunlop says
hi Mike,
I've a query around fermenting mash, I've just harvested one of my Cayenne plants and put down a ferment for 2 weeks, my other plant is still mainly green but the peppers are turning.
I was wondering if I could harvest the other Cayenne at 2 weeks, brine and then add to the existing mash and age it for another two weeks?
I'd have some fermented for 4 some for 2 hopefully would work out well?
ta
Alan
Mike Hultquist says
Hi, Alan. Yes, some people do that. You can combine them and continue fermenting. The main thing is to be as clean as possible to avoid infection. Let me know how it goes for you.
Alan Dunlop says
hi again Mike here's an update
I did top up my mash and gave it another 2 weeks fermentation so 1/2 was 2 weeks 1/2 about 5 weeks total.
processed as per recipe.
I've had a good hot sauce all winter, spring & summer (I'm in England) & I've just opened my last bottle - flavour is good a little mild for me but the Mrs loves it - and checked pH and it's 4.0 so it's lasted a year and is still safely preserved.
so I'll play around with recipe to jazz it up within the parameters you outline. You have given me a real confidence boost in my preservation my friend.
thanks so much Mike.
Alan
Mike Hultquist says
Excellent! Glad to help, Alan! I love to hear this!
Guy Bayle says
Have you ever tried to add a little yeast to start up the fermentation process. I brew my own beer and mead and was wondering if it would help get it started quicker and push out any bad yeast on the peppers. ?
Mike Hultquist says
Guy, yes, you can use a fermentation starter if needed.
Barb says
How long will this last in the fridge with 4 ph or lower?
Can’t wait to try this tomorrow!
Mike Hultquist says
Barb, it should last a few months or longer. Shelf stable is 4.5 or lower. Enjoy!!
Barb says
I’m so glad I found this recipe! I followed you for dehydrating, but I used the peppers from the garden so jalapeño, poblano,green, banana. It is delicious! My peppers were sitting on the counter not knowing what to do with only a small batch. Hasn’t been a good growing season here in Texas. My sauce came out delicious! Not as hot as my family would like, but I used up the peppers I had. This is definitely a keeper! Thank you!
Mike Hultquist says
Awesome! Thanks, Barb!
Marcel says
Why do you cook the fermented version? That kills the probiotics of course. Do you find that cooking is necessary for preservation purposes?
Michael Hultquist - Chili Pepper Madness says
It does, Marcel, and you don't have to cook it. A lot of people ferment for the flavors, and cook to stop fermenting, so the bottles don't explode later. You can definitely skip cooking and keep refrigerated to slow continued fermentation if desired. Just remember to burp your containers as needed.
Conrad says
Hey, love your recipes! Should I be testing the pH level?
Michael Hultquist - Chili Pepper Madness says
Conrad, definitely if you want the sauce to keep for a long time, or if you plan on processing in a water bath. It's not as important if you use it up with a few months and keep it refrigerated.
William Higgins says
Can I use dried peppers? I guess more specifically, can I ferment dried peppers?
Michael Hultquist - Chili Pepper Madness says
William, yes to both. I have a post on How to Make Hot Sauce with Dried Peppers here: https://www.chilipeppermadness.com/recipes/how-to-make-hot-sauce-from-dried-peppers/. Also, you CAN ferment dried peppers, but you might need to use a starter, or ferment them with some fresh peppers to make sure the process gets going.
Pierre says
Just made the fermented (3 weeks) Louisiana for the third time with a glorious mix of homegrown chillies (birds eye, cayenne, jalapeño, sweet pepper) and apple cider vinegar. Blended it seeds, skins and all in my vitamix and simmered it down nice and thick. Heavenly flavour and heat!!! Thank you, Mike. Love your work
Michael Hultquist - Chili Pepper Madness says
Thanks, Pierre!
Darren Rollins says
Mike - You Sir, are some kind of great American. So happy I found this recipe and your page. I feel like I’ve found a trove of kindred spirits. Thanks a million.
Michael Hultquist - Chili Pepper Madness says
Awesome! Thanks, Darren!
Rosebud says
OH baby! is this stuff GOOD! I had to share with my friends and I’m now making another batch. I did not strain, choosing to leave the seeds in and using like salsa!
Thank you!
Michael Hultquist - Chili Pepper Madness says
Oh yeah, nice! Glad you like it, Rosebud! All the best!
Lauren Maitland says
What sized jar do you use for this quantity of chillies? I'd like to give this recipe a go this weekend and want to make sure I have everything I need 🙂
Michael Hultquist - Chili Pepper Madness says
Hi, Lauren. This recipe makes about 2 cups (16 ounces) with the ratios I've used, so plan for that. A typically hot sauce woozy bottle is 5 ounces, so you'd need 3+. Or use a larger bottle. Let me know how it goes for you. Amounts can vary depending on the amount of vinegar/liquid you use.
Ramya says
will be making this soon love hot sauces sooooooooooooo much also can you make healthy lemon herb hot sauce as it is my favourite sauce Thanks Ramya
Michael Hultquist - Chili Pepper Madness says
Enjoy, Ramya. Yep, that would be pretty easy to make this way.
Donnell says
Hi Mike. Good looking recipe. Can’t wait to try with this years crop. I have successfully fermented pepper mash in my cellar for over a year. I also like to add a handful of toasted oak barrel cubes to the mix to simulate the wood barrel aging. Also find a tiny bit of xanthum gum helps thicken and keeps the mix from separating. Always appreciate your recipes. Keep ‘em coming Man!!
Michael Hultquist - Chili Pepper Madness says
Thanks, Donnell! Sounds wonderful! I appreciate it. Good luck with the crop!
Barbara Eubanks says
Can this recipe be canned for shelf stability. I like to make several at the same time and have it on hand. I'm the only one that likes spicy food and it would be nice to have some ready made.
Michael Hultquist - Chili Pepper Madness says
Barbara, absolutely. This is perfectly suited for the water bath preservation method. The same principles apply as in Canning or Jarring Chili Peppers. See: https://www.chilipeppermadness.com/preserving-chili-peppers/canning-or-jarring-chili-peppers/
Ash says
I'm never buying Tabasco again!!! This is awesome, and really easy to make. I used two or three large sweet peppers, a generic red chilli, and a couple of scotch bonnets, and the result was amazing. Who knew such magnificence was possible with only three ingredients?!? So glad I stumbled upon this website. Thanks very much Mike. 🙂
Michael Hultquist - Chili Pepper Madness says
Thanks, Ash! Crazy, isn't it? Crazy awesome! I love it.
Tim says
Thanks for posting these terrific recipes, Mike. For any of your readers who are looking for something a bit different, I’ve had great results using lemon drop peppers in your unfermented sauce recipe. Big, bright, distinctive flavor, really delicious. I’ve made two batches this year, and when the latest batch is gone I’ll thaw out my frozen peppers and make more. I also had great success with your fermented recipe using a mix of ripe and unripe (purple) black pearl peppers from a late-maturing plant. Cheers!
Michael Hultquist - Chili Pepper Madness says
Thanks so much, Tim! I love the advice about lemon drop peppers. I love those!!
Erin says
I'd love to make this as a gift but would not be able to keep it in the fridge after bottling - is this okay? How long would it last unopened out of the fridge?
Thank you.
Michael Hultquist - Chili Pepper Madness says
Erin, a lot of people keep their hot sauces out of the fridge without issue. There is a LOT of acidity in this recipe, so it should be fine, but really anything can go bad eventually. It's safer for longer term keeping in the refrigerator, unless you process through a water bath, then seal. You can then shelf store until opened. I hope this helps. Enjoy!
Dave Beavers says
I've not made the fermented recipe yet but am about to try it. The unfermented one turned out well. My question is this-Is it ok to ferment the peppers with the instructions provided, starting out with peppers I've previously dehydrated myself? I understand that I have to rehydrate them. I have a ton of dried peppers and this would be a great way to make use of them. Thanks for your input on this.
Michael Hultquist - Chili Pepper Madness says
Dave, you CAN ferment dried peppers, but you might need a fermentation starter to get things going. Or, toss in some fresh pods with the dried. That can help as well. Good luck and enjoy!!
David Newton says
Mike, I just bottled up my first pepper sauce this week using the fermented method on this page, and I am delighted at how good it turned out!
I grew a mix of mild "Hatch-type" peppers from Sandia seed, all season they have been delicious, and now have a freezer full. The season is ending here on the Gulf Coast of Texas, ( after 3 Hurricanes, God help us! ) the garden is turning red, so I decided to give sauce a try.
I doubled the recipe and left it to ferment 3 weeks, drained the brine and used Wine vinegar when cooking. Could not believe how great tasting it turned out, and it gained a lot of heat compared to eating the peppers fresh, probably because I left all the seeds and membranes in the mix. I have started a second batch fermenting right away, to capture all the end-of-season peppers that I can.
Thank you Mike!
sincerely,
David
Michael Hultquist - Chili Pepper Madness says
Wonderful! I love it! Thanks for letting me know, David. Super happy you are enjoying it. Best!
TJ says
Many recipes add the vinegar last after boiling. This adds it before boiling. Doesn't it evaporate during the boiling step? Thanks!
Michael Hultquist - Chili Pepper Madness says
TJ, no, you will get some reduction of liquid, but not much. Let me know how it goes for you.
Schultz says
Can one used dried peppers in the winter when running out of hot sauce?
Michael Hultquist - Chili Pepper Madness says
Schultz, do you mean for making hot sauce? Absolutely. I do it all the time. Check out my page for Making Hot Sauce and Other Sauces from Dried Peppers (https://www.chilipeppermadness.com/recipes/how-to-make-hot-sauce-from-dried-peppers/). Also, they can be easily used ground as seasoning.
Caitlin says
Doesn't heating it after kill all the good bacteria from fermenting?
Michael Hultquist - Chili Pepper Madness says
Caitin, yes, it stops the fermenting process and will remove some of the probiotic benefits, but not the flavors. You don't have to cook it if you don't want to.
Karen says
I just made a half a batch of the jalapeno hot sauce. Yowzeee! It's really hot. How do I cut the heat down? If I add tomatoes, won't I have to add more vinegar? It's really tasty, but really hot. Help!!!
Michael Hultquist - Chili Pepper Madness says
Hi, Karen. The best way to lower the heat is to dilute it with other ingredients, like tomato or milder peppers. You can try making another batch with mild bells, then combine them. Or process the whole batch with tomatoes for a thicker sauce. Let me know how that goes.
Daniel Dred says
I couldn't find Cayenne peppers, so I made this with some BC Crimson Hots I found at the farmer's market. The sauce is awesome, but a bit thick so I may add some water to thin it out a bit. I made the fresh version instead of the fermented version.
I used:
2 lbs B.C. Crimson Hot Peppers, split, seeds removed, and roughly chopped
1 cup red wine vineger
1/2 cup apple cider vineger
1/2 cup white vineger
2 tsp of sea salt
8 cloves of garlic, minced
juice of 1 fresh lime
These are pretty big peppers and way hotter than cayenne and tobascoes, so I took the seeds out instead of straining em out later, and it worked okay. Still a bit spicy and thick, but adding some water to thin it should fix that, I hope.
Michael Hultquist - Chili Pepper Madness says
Great, Daniel! Glad you enjoyed it. Yes, a bit of water or extra vinegar will thin the sauce out nicely.
Penny says
Hi,
I've made the unfermented recipe a couple of times now. Love it, but my family finds that it could be hotter. I'm wondering if I can either skip the vinegar (or cut way back) and use water instead?
Love your website btw!
Michael Hultquist - Chili Pepper Madness says
Hi, Penny. You can use water instead or a combination of water/vinegar. However, it won't last as long if the pH is too high. Shoot for at least 4.0 for home keeping, but if not, you can still use it within a week or so. Or, try adding in a hotter pepper or include a touch of spicy chili powder or flakes. That is really the best way to get more heat. Let me know how it goes!
Jeanne says
Hey, I would like to try your recipe as I just got some red cayene and jalapeno peppers from a friend. I have made pickled peppers using kosher salt and am wondering if that could be used as opposed to the sea salt in your recipe?
Jeanne
Michael Hultquist - Chili Pepper Madness says
Hi, Jeanne. Yes, you can use kosher salt for this recipe. Let me know how it turns out for you. Enjoy!
Ted Brooks says
Hi Mike,
I make lots of fermented hot sauce every fall ( like right now) as my back yard garden produces lots of peppers. My problem is always straining the seeds from the sauce. What do you use to strain the sauce? On your advice. I do dehydrate those seeds and the make a chile spice, but I'm afraid I'm still losing too much of the precious sauce.
Michael Hultquist - Chili Pepper Madness says
Ted, I use different strainers depending on the consistency I'm looking for. I have a small strainer which only takes out large solids. I have a food mill, which really breaks things down and takes out a lot of the solids. Sometimes I use both. You can always try scooping out some of the seeds beforehand as well, though yeah, that could remove much of the innards, and therefore heat.
Marty says
I picked 1/4 pound of Tabasco peppers from the garden and tried your fresh pepper recipe. Since it calls for 1 pound of peppers - I cut the recipe by 1/4. However, this didn't seem like enough vinegar to simmer the peppers, so I splashed in a bit more. When I put it in the food processor, I had to add quite a bit of water to get it thin enough. Could I have added more vinegar to the peppers when simmering?
Michael Hultquist - Chili Pepper Madness says
Marty, yes, you can add more vinegar and/or water when simmering. No problem.
Raimo Tarkkonen says
Hello, Mike! Can i just chop the peppers roughly before fermenting or should i run them in food processor?
Michael Hultquist - Chili Pepper Madness says
Hello, Raimo. A rough chop is totally fine. It will help keep them from floating above the brine. Enjoy!
Jérémie says
Great explanations here, Mike, for a permanent must-have! Made this recipe with several different chili peppers and -of course- in the fermented version!
Michael Hultquist - Chili Pepper Madness says
Thanks, Jeremie! I appreciate it!
James N says
I have a soda bottle full of habanero peppers (stems on) and vinegar. I have used the vinegar occasionally and keep it topped off. Is there anything that can be made from the pickled peppers? They have been marinading for a couple of years at least.
Michael Hultquist - Chili Pepper Madness says
James, many people make recipes exactly like this, such as Hawaiian Chili Water (https://www.chilipeppermadness.com/chili-pepper-recipes/hot-sauces/hawaiian-chili-pepper-water/) or Puerto Rican Pique (https://www.chilipeppermadness.com/chili-pepper-recipes/hot-sauces/pique-puerto-rican-hot-sauce/). Great stuff. Most people just use the vinegar as a quick sauce, but you can eat the pickled peppers on pretty much anything. Use them to top burgers, dogs, etc. Or work them into different recipes.
Don says
Mike, there seems to be lots of confusion over the amount of salt for the fresh version. I think the confusion comes from the fact that the recipe card for the "Fresh" version at the bottom of your post specifically says 3 tablespoons salt. You might want to do an edit and fix that.
Michael Hultquist - Chili Pepper Madness says
Don, you are absolutely correct. I have made that update. Thank you for alerting me to my mistake.
Ton says
Hi. I would love to try your recipe. I just wanted to ask, would it be okay to add a little Citric Acid(Powder) before bottling? I wanted to make one with long shelf life. Thank you.
Michael Hultquist - Chili Pepper Madness says
Hi, Ton. Yes, that would be OK. Acid will help lower the pH and preserve the sauce. There is enough vinegar usually to do so, but adding citrus would be a nice flavor builder.
Erin M Gallardo says
Hello,
I am just about finished with the fermentation process for my sauce. I was wondering if you can describe the smell I should smell from the jar before I boil the peppers with the brine and vinegar. I am just worried if it is spoiled and can cause any illness.
Michael Hultquist - Chili Pepper Madness says
Erin, the smell is somewhat sour, almost a BIT like milder body odor, though not in an unpleasant way. It might be intense if you are not using an airlock mechanism and just burping the jars, though that will dissipate. If it smells really bad, like a rotting sewer, it has probably been infected and/or your brine isn't strong enough.
Jamie Parisi says
Quick Question. What if the peppers have been dried? Can these be used in some way.?
Michael Hultquist - Chili Pepper Madness says
Jamie, yes, you can make sauce from dried peppers. I JUST shot a video for this today. All you need to do is rehydrate the peppers in hot water and/or vinegar, then proceed with the recipe. Let me know how it turn out for you.
Jacob Jameson says
MIke,
Do you still use a quart of water for the unfermented version? I am seeing recipes out there that don't even use water at all, only vinegar. Just curious, it seems like a low vinegar/water ratio, 1:4.
Michael Hultquist - Chili Pepper Madness says
Jacob, no, use only the peppers, vinegar and salt. I updated the recipe card and added further instructions to the page to make this more clear. I apologize for the confusion. Please let me know if you have any other questions. I'm happy to help.
Mario says
Just a quick note that i just finished a small batch of fermented hot sauce based on the posted recipe and all I can say is WOW. Forget about Tabasco and sriracha sauces, this beats them by an exponential factor. I am just sorry I just made a small batch. Will surely make a much larger one next year.
Thanks a bunch for sharing such an awesome recipe.
Michael Hultquist - Chili Pepper Madness says
Thanks so much, Mario! I love making many sauces this way, too. I just finished a batch of fermented red serrano hot sauce. Great stuff!!!
Maggie says
I just made the quick, unfermented version of this and holy buckets it is SALTY! Can less salt be used or does it have to be 3 TBS to keep the bad bugs away since it is unfermented? It is also quite thick, not anywhere near the consistency of Tabasco or Louisiana. Can I add more vinegar (and more peppers to cut the salt) or will that throw off the flavor?
Michael Hultquist - Chili Pepper Madness says
Maggie, the non-fermented version only calls for for 1 teaspoon of salt. I have then note next to the salt ingredients. Not sure if you saw that. Perhaps I need to make this more clear. Sorry if I did not. You can definitely add in more vinegar and/or water to thin it out. Also strain it to remove more of the solids. You can also make another batch with no salt and combine them to dilute the salt content. Let me know how it turns out for you.
Maggie says
I did end up making another batch without salt and mixing the two. I also threw in some sugar and garlic for more of a Sriracha style since it was thicker than I anticipated and it turned out great! I think the fermented version is probably closer to what I had in mind and I'll be starting a batch this weekend. Thanks!
Michael Hultquist - Chili Pepper Madness says
Great, Maggie. Glad it turned out!
Bill Z says
The fresh pepper recipe calls for 3 tablespoons.....I found out this is way too much.
Michael Hultquist - Chili Pepper Madness says
Bill, not sure if you saw the note in the recipe about using only 1/2-1 teaspoon salt for the non-fermented version? I hope I didn't miss a spot on that.
Bill Z says
I was using the recipe for fresh peppers. Made two more batches and mixed it to dilute.
Michael Hultquist - Chili Pepper Madness says
Perfect, Bill. Best thing you can do.
Sara Atkinson says
Does the fresh version not call for any water?
Michael Hultquist - Chili Pepper Madness says
Sara, you can add water if you'd like to thin it out. If it isn't too thick, water isn't really needed, unless you'd like to use it. Enjoy!
Dana J McCans says
The recipe for the unfermented version says to use one teaspoon of salt.
Shane says
Hey Mike,
I wanted to do a test of the non fermented version of this and followed the directions very carefully. Is the amount of salt (3tablespoons) correct for the fresh version too? This is what was written in the directions but after making then sauce I got the feeling that 3 Tablespoons was only intended to make the brine. Using 3 tablespoons in the fresh version made a sauce that’s was unbearably salty. I’m sure doing the. Fermentation with that amount would be great, just wanted to check and see if that was a mistake?
Michael Hultquist - Chili Pepper Madness says
Shane, yes, the non-fermented version should only use 1 teaspoon of salt. I updated the recipe to make that extra clear. You can always process that sauce with another batch of peppers or other ingredients to dilute the saltiness.
Ann says
I've been making hot sauce for 30 years. I'm surprised Thai chiles weren't mentioned. They make a fantastic Louisiana hot sauce. I like to combine them with habs or Scotch bonnets. You can find them at an Asian market fresh or frozen. I keep the mash in my fridge to use as a quick addition to stir-frys, soups, dips, anything that needs some heat and color.
As you posted before: "THAI PEPPER: MANY TYPES AND HEAT LEVELS
Thai peppers are spicy chili peppers with a wide range of heat, and despite common belief, there is no single type of Thai pepper, with at least 79 separate varieties.
SCOVILLE HEAT UNITS: 50,000 – 100,000 SHU
Despite what is commonly believed, there is no single “Thai pepper” though most peppers referred to as Thai are small in size and high in heat or pungency. There are at least 79 separate varieties of the pepper that have appeared from three species in Thailand."
Michael Hultquist - Chili Pepper Madness says
Absolutely, Ann. Thai peppers make some GREAT hot sauce!
DPW says
Greetings, is less salt okay? Most of my go to purchased sauces are 2% sodium per tsp. of the daily value on the nutrition list. Thanks much!
Michael Hultquist - Chili Pepper Madness says
DPW, absolutely. You can use salt to taste, per your preference. Enjoy!
Bálint says
I made this sauce from cayenne a few months back, and it turned out awesome. But i ran out of it, both the sause and cayenne peppers, so i made it with brazilian starfish, which i had a lot. The taste is not as good as the cayenne, but it 5 times hotter. Thank you for the recipe, i will plant much more cayenne next year! Greetings from Hungary! Keep up the awesome work!
Michael Hultquist - Chili Pepper Madness says
Excellent, Bálint. I'm glad you were able to use the Brazilian Starfish peppers. Great use for them! I do love my cayenne peppers and sauce as well, though. Good luck with next year's crop!
Dean says
Hello Mike,
Ive been making our own hit sauce for a few years, using the fresh pepper style. We grow 100 hot cherry bomb peppers along with others in our large garden. Using for our sauce, etc. Question is this. How do you test PH. Level ? And where do we purchase the tester from ?
Michael Hultquist - Chili Pepper Madness says
Dean, I got mine from Amazon. Here is a link (affiliate): PH Meter for making hot sauce. I hope this helps! Good luck!
Sarah says
I’m looking forward to using some of your recipes! Approximately how many cups are in a pound of tobasco peppers? Thanks for the info & the recipes!
Michael Hultquist - Chili Pepper Madness says
Thanks, Sarah. Should be a couple of cups, but it's best to use a kitchen scale to measure accurate weights. The recipe is pretty forgiving, though, so if you're off a little bit, I'm sure it will be fine.
Dustin says
Just made this and threw in a couple scorpions for some additional heat. Will heating it ruin some of the flavors it got during the ferment?
Michael Hultquist - Chili Pepper Madness says
Dustin, no, I find the heating helps to blend the flavors. However, you don't have to heat it if you don't want to. In fact, maybe do both methods if you have enough, then compare and let me know which one you prefer. I'd love to hear!
Brandon says
Does using refrigerated peppers changed the likelihood that the pepper brine will ferment? I used frozen peppers recently and it didn't ferment but I was able to save it with some whey. However, I think I may have used too much whey cause the jar has a very strong dairy smell. It's still fermenting so I haven't tried to make a sauce out of it yet.
Michael Hultquist - Chili Pepper Madness says
Hi, Brandon. You should be able to use refrigerated peppers. I have done this and it turned out fine. The whey is a good way to kick start things. It does sound like you may have used too much, but you can always discard the brine when processing the peppers for hot sauce, if you'd like. Instead of whey, you can also purchase culture starters as well. I was just having a discussion with someone trying this with frozen peppers and he said it took a few days to see activity, but the fermenting worked just fine for him from frozen pods. Best of luck!
robert says
Mike, I love your recipes! I just made the fresh pepper recipe and it is not as hot as the original Lousisana hot sauce, why is that? Is it the peppers or the process that determines the heat? I used 20 cayenne peppers, 2 habanero and 2 jalapenos. Thank you.
Michael Hultquist - Chili Pepper Madness says
Thanks, Robert! Some peppers have a natural range of heat so that could be a big factor. If you cored them out, that will drop the heat as well. The peppers ultimately determine the heat. I'm surprised it isn't that hot for you, considering you're using habanero peppers. The cooking process and aging of the sauce will reduce the heat in some cases.
Brandon says
I made this recipe a month ago and it came out awesome. I also made the seasonings out of the leftover solids. I want to incorporate a little garlic into this sauce. Would I add it to the peppers to ferment or add it when I boil the mixture after fermentation? Sorry for all the questions all over the website. I appreciate your help!
Michael Hultquist - Chili Pepper Madness says
No problem at all, Brandon. The answer is - you can do both. Fermenting the garlic first with the peppers will mellow them out a bit. I think you'll get a more nuanced garlic flavor that way. Let me know how it turns out for you.
Brandon says
How do you go about dehydrating the leftover pieces after you strain it?
Michael Hultquist - Chili Pepper Madness says
Brandon, I have a post going online soon with more directions, but basically you can spread the pulp out over dehydrator sheets and dry them at 125 degrees F for 8-10 hours, or until it is all completely dried out. Let me know how it goes.
Ananda Nanjundaswamy says
Where can I find FDA guidelines for sterilization or pasturization? I love to add fresh garlic when preparing and I use apple cider vinegar. Amazing to find this site.
REPLY: Ananda, here are some good resources - https://www.nutrition.gov/subject/shopping-cooking-meal-planning/food-storage-and-preservation - OR - http://nchfp.uga.edu/publications/publications_usda.html - OR - https://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/default.htm. -- Mike from Chili Pepper Madness.
CJ Cooke says
I have been making my own hot sauces now from the peppers that I grow in my backyard garden for about 7 years now. Cayenne, tabasco, jalapenos and scotch bonnet are my favorites. My basic recipes are similar to a lot of the ones I've seen on this website. I do use some of the hottest of the hots also that I grow and people who really love my sauces do have problems consumimg those! Lol! My friends and family really love my sauces and are always in great anticipation of me making them. some suggest that I sell them, but I just keep giving them away. I try and make mine by FDA rules and regulations to have a longer shelf life and not have problems with bacterias. I make about 12-15 cases of 8oz bottles at the end of the season every year. What I usually do is freeze my peppers as I harvest them until the end of the growing season and then make my sauces. I have also dehydrated peppers for making pure pepper powders and seasonings. My question is, am I losing any flavor or heat from my peppers by freezing them? The sauces taste really good but do you recommend freezing this way and making sauces?
REPLY: Awesome to meet you, CJ! We are definitely kindred folk. I also freeze and dry a lot of peppers for the same purposes. The only issue I havenoticed with freezing is if they are frozen for a very long time, like a year. You might start to notice some flavor degredation. Best is to vacuum seal them to keep them as long as possible, and as fresh as possible. Fresh will always be best, but frozen pods are GREAT as are dried. They all work for me! I hope this helps a little. -- Mike from Chili Pepper Madness.
Bert says
Is the 3 tlbs salt set in stone or can you use more salt?
REPLY: Bert, no problem if you want to use more salt. Feel free. -- Mike from Chili Pepper Madness.
Jazzfess says
What if I only have a 1/2 lb of peppers - should I half the recipe?
REPLY: Yes, I would cut it in half. -- Mike from Chili Pepper Madness.
Jennet says
I followed the directions to make the mash. It's been a week. No fermentation. It's the right temperature. This is the second time this has happened. What could be wrong?
REPLY: Jennet, there are several possible reasons a ferment doesn't start. Did you use nonchlorinated water? You might need to use a culture starter. -- Mike from Chili Pepper Madness.
Jennet says
Hi. I followed the directions but my pepper mash isn't fermenting. This is the second time I've tried this and it hasn't fermented. What could the problem be?
REPLY: Jennet, sorry to hear. Is your water chlorinated? That would negate the process. You might need to add a culture starter. -- Mike from Chili Pepper Madness.
Nancy says
I made this with the fresh chili’s and it was great! I didn’t process it enough though and have a lot of solids left over (at least a cup!). Can I make the solids into a chili paste? Thanks!!
REPLY: Nancy, yes! Those solids still have life in them. Consider them for a paste, for swirling into soups or stews, or for dehydrating to make seasonings. -- Mike from Chili Pepper Madness.
Melanie says
Can I use thawed peppers that I have frozen? I just started fermenting the first pound of peppers and want to see how it turns out before I make another, but the peppers keep coming.
REPLY: Melanie, yes, you can use thawed peppers, though you might need to use a culture starter if the ferment doesn't start. -- Mike from Chili Pepper Madness.
Ann says
A starter is not necessary. Cabbage ferments readily (think sauerkraut and kimchi) so just add some pieces of it. Remove once the fermentation gets started. You won't get a cabbage flavor. Btw, I lacto-ferment my own very spicy kraut by adding lots of hot peppers. Great as a side, on sandwiches, etc and very healthy.
Rob says
Can i smoke my jalapeno's first, and make a chipotle hot sauce?
REPLY: Rob, absolutely. -- Mike from Chili Pepper Madness.
Liz says
How much sauce does this recipe make?
REPLY: Liz, 1 pound of peppers will yield about 2 cups of hot sauce. -- Mike from Chili Pepper Madness.
Harriet says
I can't wait for my husband to make some!
Jeanette Marie says
Thanks so much for posting this recipe. It is difficult to find real Louisiana hot sauce (apart from Tabasco) in South Africa. So, I am definitely giving this a try!!
Shotgun Sam says
I once read somewhere that the FDA requires for commercial use of any hot sauce that it is required that the sauce be brought to a boil for a short time (5 min) and then simmered (20 min) to kill any other harmful bacteria such as Botulinum toxin (BTX). Botulinum is the most acutely lethal toxin known. Infection with the bacterium causes the disease botulism. I can be wrong on the times but the toxin is real.
Brian says
One could also dry brine the peppers for fermenting (I often do it this way).
Why is it necessary to heat up the peppers and vinegar after fermenting?
REPLY: Brian, it isn't necessary, actually, to heat it through with vinegar. You can stop before that step, provided your ph is 4.0 or below. It will continue to ferment a bit, even in the fridge, which you may want. The heating with vinegar stops the process and keeps the mash as-is at that time. When making the hot sauce, though, the heating is part of the recipe. -- Mike from Chili Pepper Madness.