Hot sauce
Louisiana-style cayenne hot sauce
This is the classic American-South style of hot sauce: thin, bright red, vinegary and moderately hot. It's the base for buffalo wings, and good shaken over eggs, pizza, oysters and fried chicken.
Red cayenne is the traditional chilli, and a few plants will give you plenty. Pick them fully red for the best colour.
- Prep 10 min
- Cook 15 min
- Total 25 min
- Makes about 500 ml
Ingredients
- 250 g red cayenne chillies, stems removed, roughly chopped
- 4 cloves garlic
- 300 ml white vinegar
- 100 ml water
- 2 tsp salt
- 1 tsp sugar
Method
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Step 1
Simmer
Put everything in a pan, bring to the boil and simmer for 10 to 15 minutes until the chillies are very soft.
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Step 2
Blend
Cool slightly, then blend until completely smooth.
-
Step 3
Strain
For a thin, pourable sauce, push it through a fine sieve.
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Step 4
Bottle
Pour into sterilised bottles and seal. It's good straight away but better after a week. Keep in the fridge once opened.
Grow your own
The chillies in this recipe are easy to grow from seed in New Zealand.
