Homemade Louisiana Hot Sauce Recipe (fermented and non fermented)

Name: Homemade Louisiana Hot Sauce Recipe (fermented and non fermented)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 20 serving
Ingredients: 1 pound red chili peppers; 1 quart water; 3 tablespoons salt; ½-1 cup white wine vinegar

User Reviews

5

84 reviews

Excellent

Prep Time
10 mins
Cook Time
30 mins
Fermenting Time
7 d
Total Time
40 mins
Servings
20
Calories
8 kcal
Course
Main Course
Cuisine
American

Homemade Louisiana Hot Sauce Recipe (fermented and non fermented)

Winston Rice

Report

This Louisiana hot sauce recipe offers two preparation methods: fermented and non-fermented, using red chili peppers such as cayenne, tabasco, or red jalapeño. The fermentation method involves packing chopped peppers in brine made from sea salt and unchlorinated water, allowing natural fermentation to develop the sauce's flavor over one to two weeks. The non-fermented version mixes chopped peppers directly with vinegar and a small amount of salt to create a tangy spicy sauce. Both techniques yield a medium heat hot sauce with a characteristic Louisiana style.

Description

Homemade Louisiana Hot Sauce Recipe (fermented and non fermented) uses red chili peppers combined with salt and vinegar to create distinct hot sauces. The fermented version requires chopping the peppers and submerging them in a saltwater brine, then fermenting in a sealed jar away from sunlight for one to two weeks. This fermentation encourages natural bacterial activity which deepens the sauce’s flavor complexity. The non-fermented method skips this process and uses less salt and added white wine vinegar for acidity and preservation. Both approaches utilize traditional Louisiana-style peppers like cayenne or tabasco, which provide a medium heat level.

The resulting sauce exhibits a balance of heat, acidity from the vinegar, and the unique tang of fermentation when applicable. It can be used to spice up dishes or as a table condiment. The recipe yields about two cups and should be stored refrigerated to maintain freshness and safety. Adjusting vinegar levels helps ensure a pH below 4.0 for optimal shelf life. The method includes tips for monitoring fermentation by "burping" jars to release gases and using unchlorinated water to support bacterial growth.

This recipe is well-suited for cooks interested in fermenting hot sauces at home or creating a fresh, flavorful Louisiana-style hot sauce with simple ingredients and processes.

Share:

I Made This!

7 people made this

Print

436 people printed this

Save this

34 people saved this

Ingredients

Servings

1 pound red chili peppers chopped (use cayenne, tabasco, red jalapeno or others)
1 quart water for fermented version only, unchlorinated
3 tablespoons salt (for the non-fermented version, use only 1/2 to 1 teaspoon salt, to your preference)
½-1 cup white wine vinegar to your preference

Add Ingredients to Grocery List

Recommended Tools for this Recipe

Instructions

Keep Screen Awake

FOR FERMENTED LOUISIANA STYLE HOT SAUCE

First, ferment the chili peppers. Chop the peppers then pack them into a jar, leaving at least 1 inch of head space. The peppers may rise a bit when fermenting.
Next, mix 1 quart unchlorinated water with 3 tablespoons sea salt. Pour just enough brine over the peppers to cover them, pressing them down a bit as you go. It is important to keep the peppers covered with brine to avoid spoilage. Check this daily.
Screw on the lid and set the jar away from direct sunlight to ferment for at least 1 week. Ideal temperatures are between 55-75 degrees F. The most active fermentation period is between 1-2 weeks, so be sure to monitor it during this time. “Burp” the jars often by unscrewing the lid a bit to let out some of the accumulating gases. Or, use an airlock or membrane for easier fermenting. See our page, “How to Make Fermented Pepper Mash”, for further instruction.
After 1-2 weeks, the fermenting activity will diminish and the brine will turn cloudy and taste acidic.
Pour the fermented peppers, including brine, into a pot along with the vinegar. Bring to a quick boil. Reduce heat and simmer for 15 minutes. Alternatively, you can strain out the fermented peppers and discard the brine, then boil the peppers with 1 cup vinegar and 1/2-1 teaspoon salt. Some people prefer to use the brine.
Cool slightly then add to a food processor and process until smooth.
Strain the mixture to remove the solids. Pour into hot sauce bottles and enjoy.

FOR NON-FERMENTED LOUISIANA STYLE HOT SAUCE

Add only the chili peppers, 1 cup vinegar and 1 teaspoon salt to a pot and bring to a quick boil. Be sure you are only using 1 teaspoon of salt.
Reduce heat and simmer for 10 minutes to soften everything up.
Cool slightly then add to a food processor and process until smooth. If it is too thick, add water a tablespoon at a time and process until smooth.
Strain the mixture to remove the solids. Pour into hot sauce bottles and enjoy.

Notes

The recipe yields approximately two cups of hot sauce, suitable for storage in the refrigerator.
Maintaining a pH of 4.0 or below is important for preservation; adjust vinegar or citrus accordingly to increase acidity.
Use unchlorinated water for fermentation to encourage bacterial activity.
During fermentation, "burp" the jar to release trapped gases and prevent pressure buildup.
Heat level is medium but can be adjusted by selecting hotter chili peppers in the mix.

Nutrition Information

Show Details

Calories 8kcal (0%) Carbohydrates 1g (0%) Sodium 1051mg (44%) Potassium 71mg (2%) Vitamin A 215IU (4%) Vitamin C 10.1mg (11%) Calcium 5mg (1%) Iron 0.2mg (1%)