Louisiana Hot Sauce Recipe


  • 3 cups distilled white vinegar
  • 2 teaspoons salt
  • 2 pounds cayenne or jalapeno peppers, seeded and chopped


  1. Simmer vinegar, salt and peppers for 5 to 10 minutes.
  2. Process in food processor or blender.
  3. Seal in small sterilized canning jars and place in a cool, dark place to age for about 3 months.
  4. Strain a portion of the sauce when ready to use; store in refrigerator.

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