Louisiana Style Hot Sauce - How to Make Your Own

What's your favorite STYLE of Hot Sauce?

Don't go pee pee after cutting peppers!😂

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

Can you blend peppers first then cook and bottle

Lovely

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!

one of the best pepper/hot sauce channels out there

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.

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.

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

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

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

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

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

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.

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

Shelf stable?

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?

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?

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

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

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

Get a vitamix. No straining required

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

No gloves? I too like to live dangerously!👍

Very cool👍🏻

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

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

How long does this store for

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.

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

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.

How long will that store?

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

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 😎

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.

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

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

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

🔥

it takes years to make a hot sauce

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

😁👍

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

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

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.

Great video

can you ferment the peppers?
in place of boiling

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

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