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Justin's Louisiana Hot Sauce


Number of Servings: 4

3 cup cayenne peppers, stemmed and finely chopped
1 cup white vinegar
1/2 cup water
1 tablespoon garlic, finely chopped
1 tablespoon salt

In a medium-sized saucepan, combine all the ingredients. Over medium-low heat, simmer, covered, until the peppers are very soft, stirring occasionally. Then remove from the heat and mash with a potato masher. Press the mixture through a sieve so that all that remains in the sieve are the seeds and skins; discard. If the mixture is too thick to pour, more salt and vinegar may be added. Pour into sterilized jars and put on the sterilized new lids according to the manufacturer's directions. This can be stored in your pantry for about 6 months. We always use it up before then.

Yield: 4 cups.

NOTE:
When handling hot peppers, please protect your hands with rubber gloves, AND DON'T TOUCH YOUR EYES.

Source: Justin Wilson's Homegrown




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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