Louisiana hot sauce part II:

Louisiana hot sauce part II:

The sauce

By
From
The Hang Fire Cookbook
Makes
500g

This is a storecupboard essential for us at Hang Fire. We figured that since we were going through so much hot sauce that we may as well make our own. This way, we could make a sauce to fit the flavour profile we were trying to create, not only in our Louisianan dishes, but through our other sauces and side dishes. And if you always have a hot pepper mash in your fridge that you top up, there’s really no excuse not to make this.

Ingredients

Quantity Ingredient
300g Louisiana hot sauce part l:, monster pepper mash
8 garlic cloves, roughly chopped
1 tablespoon celery salt
1 lemon, juiced
200ml distilled white vinegar

Method

  1. You’ve done all the hard work with your pepper mash. By comparison, making your hot sauce is a simple case of combining the above ingredients. Blitz all the ingredients in a blender into a purée. Pass through a fine sieve and store in sterilised bottles (see recipe note). We like to leave the sauce in the fridge overnight or for 24 hours before we use it. And it will keep for several months if stored in the fridge.

Tags:
barbecue
BBQ
Southern
America
Deep South
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