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Award-Winning Louisiana-Style Hot Sauce


Which peppers you use is up to you. JalapeƱos work well as they have meaty flesh and a balanced heat, but feel free to mix it up with habaneros, serranos or any other spicy chili. Make sure they are fresh, ripe and unblemished. Seeds and membranes can be removed from the peppers to reduce the heat, if desired. Be sure to wear gloves when handling hot peppers.

This sauce begins its life as a lactofermented mash of the peppers. It's a good idea to keep a brine on hand for fermentation projects, so you can top up the brine level if it runs low during fermentation. A simple 3% brine can be made from 1 oz. of kosher or sea salt per every quart of water. Tap water is fine, but either boil and cool it or let it stand out overnight to allow chlorine to dissipate; alternatively you can use bottled filtered or distilled water. The brine keeps in the refrigerator for months.

The hardest part about making this sauce is waiting out the 6-week fermentation period, but it's worth it.


4 lbs. grated hot peppers
1-1/3 oz. pickling, canning, kosher or sea salt
1 head garlic, peeled
1-3/4 c. distilled white vinegar
1-1/2 c. apple cider vinegar



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