Tips For The Best Homemade Louisiana Hot Sauce
If your non-fermented hot sauce is too thick, you can add a tablespoon or two of water to thin it out. You can also use more vinegar.
You can add other ingredients to make your hot sauce even more flavorful. Try adding garlic cloves, black peppercorns, celery seeds, oregano, basil, shallots, or onions.
If you fermented the chilies you can either add the brine to the hot sauce or leave it out it’s up to you.
For a more complex sauce, you a mixture of chili peppers.
Use distilled, unchlorinated water for fermenting your chilis.
About 55 to 75°F is an ideal temperature for chili fermentation.
How To Make Thai Hot Sauce
Thai Hot sauce is also called Nam Phrik.
There are thousands of variations of Thai hot sauce, many having an amazing mixture of additional ingredients.
The popularity of this hot sauce stems from the fact that in Thailand, its often used as both an ingredient and a condiment in cooking.
Thai hot sauce is identified from the inclusion of fish Sauce, garlic, and sugar to give it a level of sweetness and flavor depth.
The fish sauce is salty, so use sparingly.
Thai 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.
- Add additional vinegar to get the perfect consistency / taste.
- Strain the mixture and bottle.
Refrigerate this hot sauce. Because of the vinegar, this hot sauce will keep for months.
Preservatives In Louisiana Hot Sauce
Aside from the dramatic difference in sodium content, Louisiana Hot Sauce actually has a lot in common with Tabasco Original Red Sauce. Along with the fact that both originated in the Pelican State, both sauces also rely on the preservative qualities of their flavoring ingredients. Louisiana Hot Sauce has an ultra-simple ingredients list that contains no preservatives aside from peppers, vinegar and salt. There is no need for any additional preservatives since the sauce does not have much in it that requires preservation. The simpler a recipe is, the less necessary preservatives become.
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Theres More Than Original
We like how the Original Louisiana Hot Sauce goes beyondwellthe original. Theyve got a whole line of hot sauces available, and they even offer a Louisiana Hot Sauce gift set for those that want to explore the entire line-up. The set covers a lot of ground, from jalapeño to a habanero hot sauce and a whole lot more.
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Looking For A New Way To Heat Things Up In The Kitchen Get To Know These Popular Types Of Hot Sauces And Learn How To Use Them To Spice Up Your Cooking To A Whole New Level
Your lips start to tingle, your nose cant quit sniffling, and theres a bit of dew forming on your upper lipthese may not sound like ideal effects of digging into your favorite food, but to heat seekers out there, a dish is only as good as the spicy sauce that goes into it.
Hot sauces are used both in amping up a recipe during the cooking process, or as a condiment to top anything from scrambled eggs to stir-fry to fresh-baked bread to finish with a fiery kick. As global influences make their way into everyday American grocery stores, theres a seemingly endless variety of sauces to choose from. Sweet-spicy blends are perfect for barbecue sauces, kicked-up pastes add depth to soups and stews, while vinegary styles lend a zip to pretty much everything. But as more and more people are beginning to warm up to hot sauce, how are you supposed to know which kind to use in your cooking?
The Pepper In Louisiana Hot Sauce
According to the Wikipedia page for Louisiana Hot Sauce, the peppers used are long cayenne peppers. The About page on the sauces website states that the peppers are combined with vinegar and salt and then fermented. The benefits of fermentation include a more complex flavor in addition to a reduction in the amount of vinegar needed to acidify the sauce.
The Scoville rating of long cayenne peppers is in the 30,000 to 50,000 Scoville heat unit range, which means that it is 10 times hotter than a jalapeño pepper. The Scoville rating of Louisiana Hot Sauce is 450, making it one of the milder hot sauces. Note that the 450 score is the same as that of another popular mild hot sauce: Franks RedHot Cayenne Pepper Sauce. The reduction in heat is thought to be more the result of dilution with vinegar rather than the fermentation process.
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Louisiana Hot Sauce From Panola Pepper
The Panola Pepper Company in northeast Louisiana has been turning out its spicy blend of hot sauces for nearly forty years. In addition to adding heat to the dinner table, Grandmas secret recipe is also adding jobs for this Louisiana delta farm community.
For years, Katie Coullards grandmother would spend time stirring her spicy Louisiana hot sauce on the kitchen stove. She was a fabulous cook, Coullard says. She made hot sauce at home and everyone always wanted it. She passed that tradition on to her son, Grady Bubber Brown. He ran a large farming operation north of the town of Lake Providence. At times, this area has had the highest unemployment in the state. But in the winter of 1983, instead of laying off his seasonal workforce, Brown gave them new jobs. The farm hands went to work cooking and bottling his mothers hot sauce. The hot sauce was a hit, and sold out within three months. Panola Pepper Corporation was born.
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Cajun Chef Louisiana Hot Sauce
St. MartinvilleLike Crystal, Cajun Chef is a good “slather it on anything” sauce, due to its decent balance of flavor, without a ton of heat. As Ken noted, “Theres nice vinegar here — its a good all-around classic-style Louisiana sauce.” However, this sauce just didnt do anything particularly notable to stand out positively from similar sauces, but also didnt do anything to stand back. In the end, we decided that this one was tasty, decent, and also unremarkable.
Can Hot Sauce Kill You
yes and no. Theoretically, spicy food could seriously hurt you at high enough levels but your body probably wouldn’t let that happen. You would have to keep eating extremely hot food, past the point of sweating, shaking, vomiting, and maybe feeling like you’ll pass out. So it’s safe to say spicy food won’t kill you.
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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.
Which Vinegar Should I Use To Make Hot Sauce
This is the question with ANY hot sauce, as there are many choices, and each will compliment your chili pepper choice in different ways. Most common is Distilled White Vinegar, which is inexpensive and strong in flavor.
Use this if you are seeking to mimic the flavors of the larger commercial brands. White Wine Vinegar is a bit more mellow, and Rice Vinegar even more so, with a touch more sweetness.
Red Wine Vinegar is made from fermented red wine, which will introduce a slightly fruity flavor to your sauce.
Apple Cider Vinegar is quite fruity, and preferred for when youre seeking a fruity sweetness. Malt Vinegar has a strong, distinctive flavor from its barley ale beginnings, and well worth experimentation.
There are others to consider, such as balsamic vinegar, coconut vinegar, raisin vinegar and more. Experiment to your personal tastes.
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New Trends In Hot Sauce Popularity
New hot sauces are being introduced that have a fresh twist on an original flavor. Consumers seeking new flavors are willing to reach beyond what they have leaned on and try new variations. Popular and original Louisiana hot sauces are branching out to include slight variations of an original to include a chicken wing sauce.
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.”
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Keeping It Simple Works
Overall, the Original Louisiana Hot Sauce is simple in all the right ways. The cayenne flavor comes out nice and strong. The heat is mild enough that the entire family can enjoy. And the sauce can easily complement a lot of different Southern dishes without overwhelming the flavors. If you love your Cajun foods, definitely give this hot sauce a taste.
UPDATE NOTICE: This post was updated on September 5, 2019 to include new content. It was originally published on September 28, 2014.
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How Can You Thicken Hot Sauce
There are two ways to thicken hot sauce. You can bring it to a slow boil over medium heat, uncovered, and let any excess water evaporate. Once the hot sauce cools down, it will be slightly thicker.
The other option is to add a thickener, like cornstarch or arrowroot powder. Mix 1 teaspoon of cornstarch or arrowroot with 2 teaspoons of water for each cup of hot sauce and then stir into the sauce over medium heat. Continue stirring for about 5 minutes or until the sauce thickens. Remove from heat and allow to coolthe sauce will thicken even more once it cools.
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Southern Art No 1 Handcrafted Hot Sauce
Baton RougeThis was a real dark horse in the hot sauce race to the top, seeing as nobody really knew anything about it. While Southern Art is based in Georgia, further investigation had the company swearing up and down that its hot sauce is produced in Louisiana, as it has a Baton Rouge outfit. But how did it stack up? Quite simply, the firefighters loved it. More so, even, than the more familiar brands of Louisiana pepper sauces. The panel delighted in Southern Arts unique spice blend and distinctive character. That gambit pays off. This sauce may not be in every grocery store near you, but its surely worth seeking out. “This one might have the best amount of flavor for heat of all the sauces we tried,” Ken says. “Theres lots of different colors and layers in there, and its got a good heat — if you had too much, you’d definitely be lit up, but that first bite doesn’t blow you out… I’m definitely picking up something that reminds me of Asian flavors. Maybe Chinese red peppers, and fresh herbs, too. I’m a big fan.”
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What Peppers Are In Hot Sauce
hotpepperspeppersSuperhots range above 300,001 and include peppers like:
- Ghost pepper.
Correspondingly, what kind of peppers are in hot sauce?
Cranking the heat up, here are some medium hot peppers: Tabasco. Cayenne.Hot Peppers for Sauce
- Medium hot chili peppers
- Hot chili peppers
what’s hot sauce made of? Most hot sauce is some combination of chili peppers, vinegar, and salt. Many hot sauces are fermented to add a funky flavor element. They can be liquid or paste, green, red, or even brown.
Considering this, what peppers are used in Louisiana hot sauce?
Louisiana-style hot sauce contains red chili peppers , vinegar and salt.
How many peppers are in a bottle of hot sauce?
To give you an idea of how many peppers per bottle of hot sauce, we recommend for a sauce with some good heat to use a minimum of 2 super hot peppers per bottle. Or with Habaneros you can use 4-6 peppers.
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.”
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Hot Sauce Stylesand How To Use Them
Once youre confident in the amount of heat you can handle, all thats left to do is explore and experiment! Heres what you need to know about some of the globes most popular hot sauces, and the best ways to use them to make any dish pop.
Youll probably recognize a Louisiana-style hot sauce most commonly as Tabasco or Red Hot, a thin, slightly salty sauce that can be used either as a condiment or a cooking ingredient. Its typically a simple combination of chili peppers, vinegar and salt, pureed, though some styles go one step further and ferment the pureed product. Tabascos versatility and relative mildness on the hot sauce scale make it a great entry-level sauce to try if youre first tempting your heat-seeking taste buds.
Where to use it: In meat marinades , mixed into dips, as a sauce base for stir-frys, noodle bowls and dishes like this Creole Sausage Pasta, and sprinkled generously over eggs, pizza, tacos, burgers, and more. Or use it in any of these Buffalo-wing inspired recipesLouisiana-style hot sauce is the base for this kicked-up chicken sauce.
Mexican-style hot sauces have a similar thin consistency to Louisiana-style, but use sparing amounts of vinegar . Theyre typically made from a combination of chipotle, habanero, jalepeno and pequin chilies. Cholula is the brand youll most often see at Mexican restaurants,
Hongryhawg’s Bayou Butt Burner Louisiana Pepper Sauce
PrairievilleLouisiana company HongryHawg produces a number of fancifully named hot sauces, including “Bayou Love Potion” and “Bayou Passion.” But we couldnt help but choose the “Butt Burner” for this little experiment. Neither the author nor the NOFD would like to reveal if the sauces name packed an, ahem, more literal punch, but one thing was for sure: this sauce is hot. Really hot. In fact, it packed the most wallop of any sauce we tasted, which was ultimately its downfall. The flavor was buried by a spice level that can blow out your palate. “The heat doesn’t hit you at first, but it really develops,” Rick says. “It’s a good flavor, but you can’t use it too much, which is a shame, because it has a nice taste to it. And it’s thick, too, like a barbecue sauce.”
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