LOUISIANA HOT SAUCE (2-½ cups)
This fiery Louisiana hot sauce is a 19th century invention that evolved from Mexican, English, West African and Caribbean preparations that had been popular since the colonial era. Drizzle it on eggs and grits, stir it into gumbo, or spike salsa with it.
1 pound mixed medium to hot fresh red chiles, like fresno, holland or cayenne, stemmed
3 tablespoons kosher salt
2 cups distilled white vinegar
- Rinse the chiles in a colander under hot running water; pat dry. Transfer chiles to the bowl of a food processor along with the salt. Process, stopping occasionally to scrape down the sides of the bowl with a rubber spatula, until finely chopped, about 1 minute.
- Transfer the chile mixture to a glass jar. Cover and let sit in a cool place to ripen for 2 days, without stirring. Uncover and stir in the vinegar. Cover and let sit in a cool place for 5 days to let age and allow the flavors to meld. Set a mesh strainer over a bowl. Pour the chile mixture into the strainer and press it through the mesh with the back of a spoon. Discard solids.
- Pour sauce into a glass bottle with a tight-fitting lid. Refrigerate for up to 6 months. Shake before each use.
from Saveur Magazine