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29 September 2017

Learn how to make classic Louisiana style hot sauce at home, either with fresh or fermented chili peppers. It’s so easy.

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, 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?

This is where your creativity comes into play, as well as your taste buds. Original Louisiana hot sauce used cayenne peppers, though Tabasco uses tabasco peppers, from which it coined its moniker.

You are free to use any pepper 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.

Homemade Louisiana Hot Sauce - Recipe

Which Vinegar Should I Use?

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 and more. Experiment to your personal tastes.

Homemade Louisiana Hot Sauce - Recipe

What Chili Peppers Should I Use for Homemade 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 and color will be affected by your chili pepper choices.

Homemade Louisiana Hot Sauce - Recipe

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.

How to Make Fermented Louisiana Style Hot Sauce – the Recipe Method

Ingredients Needed

  • 1 pound red chili peppers (use cayenne, tabasco, red jalapeno or others), chopped
  • 1 quart unchlorinated water 
  • 3 tablespoons salt 
  • ½-1 cup white wine vinegar to your preference

The 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.

How to Make Non-Fermented Louisiana Style Hot Sauce – the Recipe Method (with fresh peppers only)

Ingredients Needed

  • 1 pound red chili peppers (use cayenne, tabasco, red jalapeno or others), chopped
  • 1/2 – 1 teaspoon salt 
  • 1 cup white wine vinegar to your preference

The Method

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.

Homemade Louisiana Hot Sauce - Recipe

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. To be technical, target level ph for shelf stable foods is below 4.6 ph, but should probably be lower for home cooks, around 4.0 or so, to account for errors. If you’re concerned, add more vinegar to lower the ph. Sauces made with fermented chili peppers will last even longer.

The best ph meters that I recommend are from Thermoworks. Get yourself a ph meter from Thermoworks today. I am a happy affiliate.

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.

What should I do with hot sauce?

Aside from drizzling it over anything you please, here’s a post I did about How to Cook with Hot Sauce. As if you need even MORE reasons to eat hot sauce. I hope you find it helpful!

Check out These Related Recipes:

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.

Homemade Louisiana Hot Sauce - Recipe

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.

5 from 11 votes
Homemade Louisiana Hot Sauce Recipe (fermented and non fermented)
Prep Time
10 mins
Cook Time
30 mins
Fermenting Time
7 d
Total Time
40 mins
 

Learn how to make classic Louisiana style hot sauce at home, with fermented chili peppers. It’s so easy.

Course: Main Course
Cuisine: American
Keyword: chili peppers, hot sauce
Servings: 20
Calories: 8 kcal
Author: Mike Hultquist
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
  1. FOR THE FERMENTED VERSION

  2. 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.

  3. 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.
  4. 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.

  5. After 1-2 weeks, the fermenting activity will diminish and the brine will turn cloudy and taste acidic.
  6. 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.

  7. Cool slightly then add to a food processor and process until smooth.
  8. Strain the mixture to remove the solids. Pour into hot sauce bottles and enjoy.
  9. FOR THE NON-FERMENTED VERSION

  10. 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.

  11. Reduce heat and simmer for 10 minutes to soften everything up.

  12. 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.

  13. Strain the mixture to remove the solids. Pour into hot sauce bottles and enjoy.

Recipe Notes

Makes about 2 cups of sauce or so.

For storage: Vinegar affects acidity levels. Homemade sauces should be kept at 4.0 ph or below to keep longer term. If your hot sauce is not acidic enough, add more vinegar or citrus to bring the ph down. Keep in the fridge for freshness and longer keeping. You can also bottle your sauces with proper procedures.

Heat Level: Medium, though you can up the heat factor with hotter peppers.

Nutrition Facts
Homemade Louisiana Hot Sauce Recipe (fermented and non fermented)
Amount Per Serving
Calories 8
% Daily Value*
Sodium 1051mg44%
Potassium 71mg2%
Carbohydrates 1g0%
Vitamin A 215IU4%
Vitamin C 10.1mg12%
Calcium 5mg1%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.
5 from 11 votes
Homemade Louisiana Hot Sauce – Recipe
Homemade Louisiana Hot Sauce with Fresh Peppers – Recipe
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
Learn how to make classic Louisiana style hot sauce at home, with fresh chili peppers. It’s so easy.
Author: Mike Hultquist
Ingredients
  • 1 pound red chili peppers use cayenne, tabasco, red jalapeno or others
  • 3 tablespoons salt
  • ½-1 cup white wine vinegar to your preference
Instructions
  1. Roughly chop the chili peppers and add them to a pot with the salt and vinegar.
  2. Bring to a quick boil, then reduce heat and simmer for 15 minutes.
  3. Cool, then add to a food processor. Process until smooth.
  4. Strain the solids out through a strainer and discard (or keep them for dehydrating – they make great seasonings).
  5. Pour into bottles and use as desired.
Recipe Notes

Makes about 2 cups of sauce or so.

For storage: Vinegar affects acidity levels. Homemade sauces should be kept at 4.0 ph or below to keep longer term. If your hot sauce is not acidic enough, add more vinegar or citrus to bring the ph down. Keep in the fridge for freshness and longer keeping. You can also bottle your sauces with proper procedures.

Heat Level: Medium, though you can up the heat factor with hotter peppers.

 

Homemade Louisiana Hot Sauce - Recipe

 

53 comments

  1. Jacob Jameson

    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.

    1. Michael Hultquist - Chili Pepper Madness

      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.

  2. 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.

    1. Michael Hultquist - Chili Pepper Madness

      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!!!

  3. 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?

    1. Michael Hultquist - Chili Pepper Madness

      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.

      1. 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!

      2. The fresh pepper recipe calls for 3 tablespoons…..I found out this is way too much.

        1. Michael Hultquist - Chili Pepper Madness

          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.

          1. I was using the recipe for fresh peppers. Made two more batches and mixed it to dilute.

          2. Michael Hultquist - Chili Pepper Madness

            Perfect, Bill. Best thing you can do.

          3. Michael Hultquist - Chili Pepper Madness

            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!

    2. Dana J McCans

      5 stars
      The recipe for the unfermented version says to use one teaspoon of salt.

  4. 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?

    1. Michael Hultquist - Chili Pepper Madness

      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.

  5. 5 stars
    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.”

    1. Michael Hultquist - Chili Pepper Madness

      Absolutely, Ann. Thai peppers make some GREAT hot sauce!

  6. 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!

    1. Michael Hultquist - Chili Pepper Madness

      DPW, absolutely. You can use salt to taste, per your preference. Enjoy!

  7. 5 stars
    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!

    1. Michael Hultquist - Chili Pepper Madness

      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!

  8. 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 ?

  9. 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!

    1. Michael Hultquist - Chili Pepper Madness

      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.

  10. 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?

    1. Michael Hultquist - Chili Pepper Madness

      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!

  11. 5 stars
    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.

    1. Michael Hultquist - Chili Pepper Madness

      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!

  12. 5 stars
    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.

    1. Michael Hultquist - Chili Pepper Madness

      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.

  13. 5 stars
    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!

    1. Michael Hultquist - Chili Pepper Madness

      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.

  14. How do you go about dehydrating the leftover pieces after you strain it?

    1. Michael Hultquist - Chili Pepper Madness

      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.

  15. Ananda Nanjundaswamy

    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.

  16. 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.

  17. 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.

  18. 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.

  19. 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.

  20. 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.

  21. 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.

  22. 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.

    1. 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.

  23. Can i smoke my jalapeno’s first, and make a chipotle hot sauce?

    REPLY: Rob, absolutely. — Mike from Chili Pepper Madness.

  24. 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.

  25. 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!!

  26. 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.

  27. 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.

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