This is a recipe from a chef at Commander's Kitchen in New Orleans. I've got this perking, but haven't yet tried it - the 2 month aging makes this a recipe that you can't really whip up at the last minute. This will keep for quite a while, so once it's done, you can use it for some time (any bacteria that can survive these peppers deserves to take over the planet).
My Private Note
Units: US | Metric
- 1Rinse peppers, remove stems, and chop coarsely.
- 2Wear latex gloves or coat your hands with oil before handling (and if you value your eyes, wash your hands multiple times before changing your contact lenses).
- 3Combine in a large bowl with the salt, cover, and let sit for 2 days, stirring about every 12 hours.
- 4Add vinegar and puree; place mixture in a sterilized 1 quart glass jar and refrigerate.
- 5As you use peppers, continue to chop them and add to the jar.
- 6When the jar is filled, remove and puree the sauce, place in a clean jar, and age for at least 2 months or until it reaches the desired flavor.
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Nutritional Facts for Garden Hot Sauce
Serving Size: 1 (1690 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 422.9
- Calories from Fat 12
- Total Fat 1.3 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 113256.8 mg
- Total Carbohydrate 71.0 g
- Dietary Fiber 10.2 g
- Sugars 37.6 g
- Protein 13.6 g