Louisiana Style Hot Sauce - How to Make Your Own

Very cool! I have one cayenne and am wondering how much vinegar to use with it to make hot sauce. Any tips anyone?

Tobasco, that is made in Louisiana is aged. So not that simple for this sauce but for others, yes.

can you ferment the peppers?
in place of boiling

Great video

For the love of all, please wear gloves and make sure you are well ventilated. I recently suffered nasty chili burn because I thought I had sweet banana peppers, but turned out to be Hungarian hot wax. Aspercreme with 4% lidocaine helped a lot. I found this recipe because I'm looking for things to do with this bumper crop of hot peppers. Apparently the tags were switched at the nursery.

What is the shelf life of hot sauce made this way?

That's peri-peri (piri-piri 🇵🇹), i don't know that americans call it thai chili.

😁👍

Hi! How long can I use this sauce if I make it? What's the "best before" date after cooking? Thank you!

it takes years to make a hot sauce

🔥

Thank you for the recipe... What's the shelf life in the fridge??

Attempting my first attempt! Adding garlic.🤌👍🇨🇦

go scratch your eyes and your balls after finish making the sauce

Brave man to cut habaneros without gloves. I love spice and heat and have a relatively high tolerance for it, but my hands dont. Even jalapenos make my hands burn for hours.

Bro you have the best content ever. Cheers from a first time pepper grower who just harvested a bunch of peppers for the first time and wants to make his own hot sauce, for the first time as well 😎

Gonna try it rite now....the look on your face testing it"priceless"👍

How long will that store?

Thank God someone who thinks like me, I've a chili head growing my own super hots like my favorite pepper of all times when it comes to cooking Trinidad morouga scorpion, because of the flavor I think it goes great in food and it's a slow heat but can get intense but luckily the flavor is just as powerful so it's good in that regard that you don't have to use a butt load the flavor is still going to linger for some time. But!! I have trouble finding super hots as a Louisiana style hot sauce that's not just capsaicin extracts. All I ever find are these sludgy thick mashes they call sauce, I can't spread that on food I mean come on like you want to spread some on your rice good luck. Louisiana style a more liquidy brew is far superior as a condiment.

By any chance to you write the exact recipe you used down anywhere?

Yes about ventilation. I simmered ghost peppers and it was in my throat in no time and I didn't even eat it! And the eyes! Open windows for sure and warn people! LOL But tastes great. Mine was for a ghost pepper jam.

How long does this store for

Great video---Can you leave the bottles in the cabinet or fridge?

No info on how long and where you can store it?

Very cool👍🏻

No gloves? I too like to live dangerously!👍

You may want to do this outside. Back yard grill, a camper.....

Get a vitamix. No straining required

This video is a good base of measure as I'm a beginner. Thanks

Wimp. What about Carolina Reapers?!? 😅😅😅

Made this with only Scorpions/ghost and some habaneros... The texture is perfect but it is crazy hot 😂😂

Not sure if anyone has asked this and I know it's an old video, but how long would the shelf life of this be?

Hello...I struggle with finding red peppers as they come seasonal here in Local market. I was able to find different varieties of green peppers(Hot, medium, low heat). Can I use rehydrated dried red peppers and ferment them along with the green peppers? Will it affect the fermentation process or the fruity taste of the sauce?

Shelf stable?

I often find pepper seeds to be a little on the bitter side. I don't know about grinding them up for seasoning.

Yall, they age the Tabasco peppers and ferment them for the unique Tabasco flavor. Louisiana hot sauce brand, crystal, and Tabasco are different creatures. Maybe you can compare this to Louisiana hot sauce and crystal, but not Tabasco. Tabasco has a distinct and unique flavor you can't get anywhere else. If you wanted to make copycat Tabasco, you'd need large wooden barrels to age the peppers in. It's like Worcestershire sauce. There is no substitute for Lea and Perrins except crystal.

Pro tip kids: don’t touch Weiner after cutting up those peppers. Trust me!😢

Thanks for the recipe and the idea to dry the solids...

No gloves!! Brave Man. Great recipe by the way.

I want to make Srichacha since I cannot buy it here any more. Thx.

How do you store this and for how long is it good for?

Great vid and recipe will be attempting a LA style this year. Was finally patient enough to wait for most of the cayenne to ripen to red just for the sauce this year.

Mike,

What is the shelf life of a sauce like this? I normally ferment my sauces (20-25 5oz bottles per batch) and the shelf life on the fermented sauce is good. I'd like to make a similar size batch using your process here but am curious what the shelf like is? Also, what kind of electric hot-plate are you using? I'd like to buy something similar so I can make my sauce in the garage instead of gassing everyone in the house.

one of the best pepper/hot sauce channels out there

Hey add about a tablespoon of olive oil to that! It umproves thetexture w little and makes the flavor linger on the tongue longer. Thats what my grandmother taught me and it is delicious! Man that looks good though!

Lovely

Can you blend peppers first then cook and bottle

So if I wanted to make 4-5 bottles of this, what would my measurements be?

Don't go pee pee after cutting peppers!😂

What's your favorite STYLE of Hot Sauce?