Recipes › Medium Chilli › Medium Chilli Hot Sauce
Medium Chilli Hot Sauce
A homemade hot sauce in the Louisiana style — smooth, tangy, and bright with medium chilli flavor and a proper but not overwhelming heat. The fermentation is optional (just adds complexity), and the straightforward version is ready the same day. Once you make your own hot sauce, store-bought feels like a consolation prize.
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Ingredients
- 1 lb fresh medium red chillies, stems removed, roughly chopped
- 4 garlic cloves
- ¾ cup white vinegar
- ¼ cup water
- 1 tsp salt
- ½ tsp sugar
Contains: sulphites.
Method
- Combine chillies, garlic, vinegar, water, salt, and sugar in a saucepan. Bring to a boil, then reduce to a simmer and cook 15 minutes until chillies are soft.About 18 min
- Transfer to a blender and blend on high speed for 2 minutes until very smooth.About 3 min
- Strain through a fine-mesh sieve, pressing through as much pulp as possible. Discard solids.About 5 min
- Taste and adjust vinegar, salt, and sugar. Pour into sterilized bottles or jars. Cool before sealing. Refrigerate.About 5 min
Tips
- Red medium chillies give the classic orange-red Louisiana hot sauce color.
- The heat increases over time as the sauce sits — taste after 2 days.
- Use this as a base and customize: add mango for a tropical sauce, or roasted garlic for depth.
Ring the changes
- Add a tablespoon of honey for a sweet-heat chilli sauce.
- Blend in a roasted red bell pepper for a milder, sweeter sauce with more body.
Keeping it
Refrigerate and use within 3 months. The vinegar preserves it well.
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