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Home » Chili Pepper Recipes » Hot Sauce Recipes » Homemade Louisiana Hot Sauce

Homemade Louisiana Hot Sauce

by Mike Hultquist · Feb 19, 2021 · 183 Comments

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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!

Louisiana Hot Sauce Recipe (How to Make Louisiana Style Hot Sauce)

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.

Homemade Louisiana Hot Sauce served in bottles

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.

Homemade Louisiana Hot Sauce looking absolutely inviting

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.

Red Serrano Hot Sauce in a small bowl, surrounded by red serrano 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.

Homemade Louisiana Hot Sauce in a cute bottle

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.

Homemade Louisiana Hot Sauce with plenty of peppers around the bottle

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.

Louisiana Hot Sauce Recipe (How to Make Louisiana Style Hot Sauce)
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Homemade Louisiana Hot Sauce Recipe (fermented and non fermented)

Learn how to make classic Louisiana style hot sauce at home, with fermented chili peppers. It’s so easy.
Save Recipe Saved!
Course: Main Course
Cuisine: American
Keyword: chili peppers, hot sauce
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Fermenting Time: 7 days days
Total Time: 40 minutes minutes
Calories: 8kcal
Author: Mike Hultquist
Servings: 20
Tap or hover to scale
5 from 42 votes
Leave a Review

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

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 Information

Calories: 8kcal   Carbohydrates: 1g   Sodium: 1051mg   Potassium: 71mg   Vitamin A: 215IU   Vitamin C: 10.1mg   Calcium: 5mg   Iron: 0.2mg
Louisiana Hot Sauce Recipe (How to Make Louisiana Style Hot Sauce)
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.
Homemade Louisiana Hot Sauce – Recipe
Print Recipe
5 from 42 votes

Homemade Louisiana Hot Sauce with Fresh Peppers – Recipe

Learn how to make classic Louisiana style hot sauce at home, with fresh chili peppers. It’s so easy.
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: hot sauce, Main Course
Cuisine: American
Keyword: chili peppers, hot sauce
Servings: 20
Calories: 8kcal
Author: Mike Hultquist

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

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

Calories: 8kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 61mg | Potassium: 72mg | Fiber: 1g | Sugar: 1g | Vitamin A: 213IU | Vitamin C: 10mg | Calcium: 2mg | Iron: 1mg

NOTE: This post was updated on 2/19/21 to include new information. It was originally published on 9/29/17.

 

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    Recipe Rating




  1. Curt Mitchell says

    March 22, 2025 at 6:23 am

    Hi, Mike, I 'd like to make, a THAI HOT SAUCE with a Citrus Papaya, Mango etc, TODAY, any Recipes you can suggest?
    LOVE ALL YOUR RECIPES!
    THANKS, CURT MITCHELL

    Reply
    • Mike Hultquist says

      March 22, 2025 at 12:29 pm

      Hey, Curt! Thanks! I have a number of hot sauce recipes, some of which use those ingredients. Check them out here and see if there is one that fits. Happy to help you adapt! https://www.chilipeppermadness.com/chili-pepper-recipes/hot-sauces/

      Reply
  2. Razik says

    February 21, 2025 at 5:23 pm

    5 stars
    Hello,

    In other general fermented hot sauce guides, I see they skip boiling the mixture, and go straight to blending.

    For Louisiana fermented hot sauce here, should the mixture be boiled for a more authentic taste? How does it differ?

    Thank you!

    Reply
    • Mike Hultquist says

      February 22, 2025 at 9:17 am

      Razik, you can skip the boiling process. Boiling does meld the flavors more and stops fermentation, but stops the probiotic benefits. It's really your choice. I would try it both ways and see what you prefer.

      Reply
  3. Shelley McLeod says

    February 17, 2025 at 11:06 am

    5 stars
    Ok, here are the results! I made both fresh and fermented. I also used jalapenos, because no where around me do they sell tabasco peppers! I love the taste of jalapenos and they aren't overwhelmingly hot to me. The fresh was really good! I fermented the other batch for 2 weeks. I started with a 1/2 cup of vinegar and I used apple cider vinegar, because when I went to use distilled white vinegar I discovered my husband used it all!! I changed my mind on the amount and bumped it up to 3/4 cup, because I love tangy! After blending and straining, I tasted it. It was much more mellow than the fresh, but had that jalapeno flavor and the tangy bite I like! I do need those hot sauce bottles though, because it a lot more thinner than the fresh. I also did use the brine that the jalapenos fermented in. All in all both are great!! I will be making this again and maybe be brave and use a hotter chili! Thank you so much for the recipe!!

    Reply
    • Mike Hultquist says

      February 17, 2025 at 11:39 am

      Excellent! Thanks for reporting in, Shelley! I love it! Glad to be helpful. Enjoy.

      Reply
  4. Shelley D McLeod says

    January 26, 2025 at 2:07 pm

    Hello! For the fermented sauce, can I use a 1 quart mason jar for the fermentation? Or should I use a larger jar for the expansion of the peppers?

    Thank you!

    Reply
    • Mike Hultquist says

      January 26, 2025 at 3:44 pm

      I usually use a 1 quart jar, Shelley. You can do larger for larger batches, or use multiple jars. Enjoy!

      Reply
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