Louisiana Hot Sauce Recipe
- 3 cups distilled white vinegar
- 2 teaspoons salt
- 2 pounds cayenne or jalapeno peppers, seeded and chopped
- Simmer vinegar, salt and peppers for 5 to 10 minutes.
- Process in food processor or blender.
- Seal in small sterilized canning jars and place in a cool, dark place to age for about 3 months.
- Strain a portion of the sauce when ready to use; store in refrigerator.
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