What Is Louisiana Style Hot Sauce
Louisiana Hot Sauce is certainly one of the more popular hot sauce varieties here in the United States. It was originally made back in the 19th century with chiles fermented in large oak barrels. With its Southern roots, it’s brought Cajun dishes to life for decades! It’s made with simple ingredients, and generally has a mild-moderate kick, making it a great “everyday” hot sauce.
Best Louisiana Style Hot Sauce
This article has been fact checked by a third party fact-checking organization.
There are many different types of hot sauce, but Louisiana style hot sauce is a particular favorite. This sauce is usually made with cayenne peppers, vinegar, and salt, and has a fiery, yet also slightly sweet flavor. Louisiana style hot sauce is great on many different dishes, but is especially good on chicken, fish, and rice.
There are many different brands of Louisiana style hot sauce, but some of the most popular include Crystal Hot Sauce and Tabasco Hot Sauce. Both of these brands are made with high quality ingredients and have a great flavor. If you like your hot sauce a little bit sweeter, you may want to try Louisiana Gold Hot Sauce, which has a slightly sweeter taste than the other two brands.
What Is Louisiana Hot Sauce Made Of
Do you want to try Louisiana Hot Sauce but want to check the ingredients first? Sensible. Well, here is everything that goes into this particular brand of sauce.
So, what is Louisiana hot sauce made of? Louisiana hot sauce is made from just three ingredients Aged Peppers, Distilled Vinegar, and Salt. However, this brand does produce ten other varieties of their original version, all of which contain different ingredients from the base recipe.
In actuality, it depends on what Louisiana hot sauce product is in question.
Chances are, you are here to enquire about the original version. Thats the most popular one after all.
But you may want to try something a little different, mix it up a bit, or maybe the other options sound a little more enticing.
So let us now take a look at what goes into each product!
Contents
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Panola Clearly Hot Sauce
Lake ProvidenceGoing in, we were all intrigued by the concept of a clear hot sauce. Since the color could give away nothing — not flavor, viscosity, or intensity — it was a real mystery, and our hopes were high. Sadly, though, Panolas quirky, colorless sauce turned out to be exactly what it looked like: a bottle of white vinegar with a pepper and a bulb of garlic in it. “I figured, being clear, this one would have to pack a punch to get past the oddness,” Ken says. “But it just didn’t it almost feels like someone put too much water in the batch, which is unfortunate, because I like the novelty of the clearness.”
How We Ranked Them
When you look at the nutrition label on any hot sauce, you’re bound to find 0s everywhere. 0 calories, 0 carbs, 0 fiber. You get the picture. Hot sauce is made with a few, simple, low-calorie ingredients that have a negligible impact on the nutrition facts at such a low serving size .
However, as we said, there are two red flags that do make an appearance on the label: sodium and artificial ingredients. We ranked the best and worst supermarket hot sauces based on these two factors.
Still, it’s important to keep in mind that this article comes from a zoomed-in standpoint. Theoretically, you’re not eating hot sauce in massive quantities at any given meal. In moderation, the bad brands won’t kill you! But the whole Eat This, Not That! lifestyle is about making small, easy swaps for overall good health.
Think about it: If you eat a certain hot sauce that is high in sodium and additives every day, over time you may see some adverse effects. Conversely, if you swap out that hot sauce for one of our faves, you avoid these negatives. It’s as easy as thatjust like steering clear of these unhealthiest foods on the planet.
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Do You Want To Know A Secret Hot Sauce Isnt Actually That Hard To Make At Home
For a long time, I thought homemade hot sauce wasnt really worth making. I mean, there are hundreds of choices out there, so why bother making your own? Then, I had a bounty of peppers from the garden one year and figured I would give it a try. As soon as I dove into the world of homemade hot sauce, I realized that its not only easy to make, but its also pretty forgiving, too. So long as you use fresh chilies and a good-quality vinegar, theres really no way to go wrong.
There are many different ways to make hot sauce, from using a single pepper to blending a few together. Some rely on lacto-fermentation for added health benefits, and others call for simmering away on the stove top to let the flavors meld. For this in-depth guide, we wanted to walk you through our favorite recipe. It combines a few peppers that were growing in our gardenfresh habanero and serrano peppersalong with dried arbol chiles for depth. The addition of carrots really gives this sauce a unique spin.
How Long Will This Sauce Keep
It should keep a few months easily in the fridge, or even longer. It’s all about the acidity. Target level ph for shelf stable foods is below 4.6 ph, but should probably be lower for home cooks, around 3.5 or so, to account for errors. If you’re concerned, add more vinegar to lower the ph.
The best ph meters that I recommend are from Thermoworks. Get yourself a ph meter from Thermoworks today. I am a happy affiliate.
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How To Make Caribbean Hot Sauce
Caribbean hot sauce is identified by two main factors, the use of very spicy peppers, and the inclusion of sweet fruit like mangos or peaches.
Classic Caribbean hot sauces often use scotch bonnet peppers, a very hot pepper- so use sparingly.
Caribbean Hot Sauce Ingredients
Add all the ingredients to a pan over medium high heat. Simmer for 10 minutes until the chilies are soft. Let the mixture cool to room temperature, then blend till smooth. Strain the mixture and bottle. Add additional vinegar to get the perfect consistency / taste.
Refrigerate this hot sauce, use within a few days.
What Food Is A Louisiana Hot Sauce Used On
A Louisiana-style hot sauce has a classic flavor and it was Franks Redhot that was used in the original chicken wing recipe in Buffalo NY. Wing sauce flavors have changed drastically over the last few decades but it the hot sauce, butter, and garlic combination that represents the classic wing flavor. Before the wing sauce gain popularity in the late 60s, it was standard and staple Southern foods that were receiving accolades for their hot sauce enhancements.
Gumbo
Gumbo is a spicy sausage and rice combination that also originated in the South often mixed with shrimp or crawfish. Hot sauce can be used in the recipe while it is being prepared or as a topping. See this recipe using the Louisiana brand.
Fried Chicken
Another popular Southern-style meal is fried chicken. Prepared in different ways in the South, a hot sauce can be used in the coating or as a topping like gumbo. The spice on fried chicken is a classic Southern flavor.
Greens
Collard greens, turnip greens, and mustard greens are a staple food of the Southern US and in combination with a Louisiana, sauce represents cuisine that originated in the South. The heat and flavor of the sauce pairs well with the bitterness of the greens.
Whether you are from the South or just love a Southern-style hot sauce, a Louisiana style can emulate Southern entrees or spice up a meal from any region of the US. New and original sauces are popping up everywhere.
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Thib’s Ultimate Garlic Pepper Sauce
Lake CharlesAh, good ol’ “Swamp Charlie.” If you have a passing familiarity with Cajun culture, youll recognize the name “Thib” as a shortened version of the more popular Cajun surname and city of “Thibodaux.” It might seem confusing that Thibs mascot is an alligator in a sombrero, but that all owes to the fact that Thibs makes a lot of Cajun-influenced salsas. As for the hot sauce, its a sturdy entry, with a more pronounced garlic flavor than some of the similar sauces on this list. “Thats a great combination,” Ken says. “Garlic, vinegar, pepper, salt youre gonna have a good sauce.”
What Is Louisiana Hot Sauce
The first thing that comes to many peoples minds when they think of Louisiana cuisine is the Spicy Cajun Crawfish.
And this isnt surprising, as Louisiana hot sauce was first used to spice up crawfish dishes.
In addition to adding flavor, this unique condiment works as a preservation method because it kills many types of bacteria.
Louisiana hot sauce is prepared with cayenne peppers and can be used on eggs and potatoes for meat and seafood.
Considered a staple in Louisiana cuisine, the specific sauce you choose will entirely depend on your taste and preference, as well as what youre planning to eat.
Louisiana hot sauce is made all over the state of Louisiana from small family businesses with just a few employees to large-scale production plants.
It is also possible to make Louisiana hot sauce at home if youre interested.
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A Basic Hot Sauce Recipe Lets Make Some Hot Sauce
Here is a very simple hot sauce recipe that you can use a base. It is a non-fermented recipe made Louisiana style with only chili peppers, vinegar and salt.
Ingredients
- 1/2-1 tablespoon salt
Cooking Directions
Wash the peppers and remove the stems. Remove the seeds, if desired. Add them to a food processor along with the vinegar and salt and process until smooth.
Add the mixture to a pot and bring to a quick boil. Reduce the heat and simmer for 15 minutes to allow the flavors to develop.
Remove from heat and cool. Add them to serving bottles, or strain out the pulp first for a much thinner sauce and bottle.
Makes about 2 cups or so of hot sauce.
Obviously you can change things up A LOT with this recipe, as discussed in the ingredients section below. You can introduce a mixture of peppers of varying flavors and heat levels, add in vegetables like tomato, onion, garlic, and/or carrots for big flavors, try fruit for sweetness, toss in interesting seasonings, and so much more.
I will keep adding to this last as I make the sauces. There are so many! I love it.
The Subtle Difference Between Picante And Louisiana
Picture this: It’s Sunday morning in a busy restaurant. People are ordering brunch favorites like eggs Benedict or chilaquiles. Plates arrive and right away a diner raises his hand and asks the server for that one special thing that will make the dish just perfect hot sauce.
Anyone who isn’t a heat seeker or a hot sauce connoisseur might assume that all hot sauces are created equal, but in fact, that is not the case. While there are many types of hot sauce on the market, there are two styles that are exceedingly likely to be found on a restaurant table: Louisiana-style hot sauce and picante or Mexican-style hot sauce. Popular brands of picante-style hot sauce include Cholula, Valentina, and Tapatío, while popular brands of Louisiana-style hot sauce include Tabasco, Frank’s Red Hot, Crystal, and Louisiana Hot Sauce .
Should they be used interchangeably? There are some subtle differences between picante and Louisiana-style hot sauces that make them unique and perfect for different types of dishes. But first, a bit about how they’re made.
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Where And How To Use Hot Sauces
With the distinct differences between these two styles of hot sauces, you might wonder where and how to best use them. Taste of Home recommends using picante hot sauces in soups and stews to add a little bit of heat. They can also be sprinkled on traditional Mexican dishes like tacos, enchiladas, and burritos, or added to Mexican rice to give it some extra flavor.
Louisiana-style hot sauces, on the other hand, are great in traditional Cajun or Creole dishes like red beans and rice, gumbo, or shrimp etouffee. Not to mention, brands like Frank’s Red Hot are the key ingredient in most traditional Buffalo wing recipes . Louisiana-style sauces are also great if you’re looking to add both heat and salt to a dish with just one ingredient.
For some non-traditional uses, Serious Eats recommends trying any kind of hot sauce drizzled over burgers or hot dogs and adding a few drops to your birdseed can even help keep squirrels away. And as for eggs at brunch? It seems like either style of hot sauce can offer a satisfying kick depending on your preference. For a salty tanginess, choose a Louisiana-style hot sauce for a flavorful smokiness, go with a picante.
What Goes Into Hot Sauce What Does Vinegar Do To Hot Sauce
The main ingredients of most hot sauces are vinegar and chili peppers. Both of these ingredients have natural preservation properties that keep your sauces safe to eat for longer periods of time. The capsaicin in the peppers also helps to prevent the growth of bacteria, and even older bottles of hot sauce are unlikely to cause major illness if consumed after an expiration date.
Additional food safety issues can arise when you begin to add other ingredients into your sauces. Many hot sauce makers are adding a variety of vegetables or using sweet fruits, like pears and apricots, to enhance the flavor of their hot concoctions. These ingredients can lessen a hot sauces shelf life.
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Like This Hot Sauce Youll Love These Recipes Too:
- Homemade Sriracha: Love the rooster sauce? Try making some of your own.
- Basic Jalapeño Hot Sauce: This recipe make a delicious sauce on its own, but its perfect to experiment with.
- Fermented Mango Habanero Hot Sauce: The prep and cook time are shortcut this sauce needs 14 days fermentation. Youll be ok with that for the results.
To Ferment Or Not To Ferment For Making Louisiana Hot Sauce
This is a big factor. Original Louisiana Hot Sauce is made with fermented peppers. Tabasco is famous for this. They ferment their peppers in oak barrels for up to 3 years before mixing the resulting mash with vinegar and salt. I have made Louisiana Hot Sauce with both fermented and fresh chili peppers and can tell you there is a noticeable difference in the final flavor.
Louisiana Hot Sauce made from fermented peppers is mellower and has more fully developed flavor.
That said, Louisiana Hot Sauce made from fresh peppers has a bit more bite to it, and doesnt take nearly as long to make. I encourage you to make it both ways and see which way you prefer.
Because of this, I am including both ways for you to make simple Louisiana Hot Sauce, with fermented peppers and fresh peppers.
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The #1 Best Hot Sauce Ismelinda’s Original Habanero Hot Sauce
Sodium: 80 mgIngredients: habanero pepper mash , carrots, onion, lime juice, vinegar, salt, garlic, citric acid, xanthan gum
Low sodium? No artificial ingredients? Added superfoods? No wonder Melinda’s is our No. 1 choice for supermarket hot sauce. Melinda’s is made with fresh carrots, a vegetable that improves vision, boosts immunity, improves skin health, reduces cholesterol, and more. Plus, those carrots are paired with garlic and lime . If you can’t tell already, we are all hot and bothered by this hot sauce!
Making Hot Sauce From Fresh Peppers
There is a MASSIVE variety of chili peppers available to you for hot sauce making, with a range in not only heat but flavor. You can mix and match peppers as well for interesting combinations and heat levels.
Think anywhere from jalapenos to serranos to cayenne peppers to Thai peppers, habanero peppers, superhot peppers like 7 Pots, scorpions, the Carolina Reaper and so much more.
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Best Louisiana Hot Sauce
This article has been fact checked by a third party fact-checking organization.
There are many different types of Louisiana hot sauce, each with its own unique flavor. Some of the most popular brands of Louisiana hot sauce include Crystal, Tabasco, and Louisiana Gold. All of these brands offer a variety of different flavors, so it really depends on what you are looking for in a hot sauce. If you want something with a lot of flavor, Crystal or Tabasco would be a good choice. If you are looking for something a little milder, Louisiana Gold might be a better option.
Tabasco Brand Pepper Sauce
Avery IslandSuch is Tabasco’s reach that you can find it almost everywhere in world. But despite its vaunted history and global span, how does Tabasco stand up to other Louisiana hot sauces? Well, its hot, first of all, with a sharper kick than similar vinegar-based pepper sauces, causing one to use it more sparingly. But that tang of vinegar and distinctive red pepper flavor is both unmistakable and tasty. “It’s a Louisiana staple, but I feel it brings too much heat to the table for the amount of flavor it comes with,” Ken says. “Of course, it’s still a good go-to for seasoning red beans or other dishes.”
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