Pink bikini
Pink bikini
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Louisiana Hot Sauce
Fiery Louisiana-Style Hot Sauce with Aged Peppers and Vinegar Kick
Ingredients:
1/2 pound red chili peppers (like cayenne or tabasco), stemmed
2 teaspoons salt
1 1/2 cups white distilled vinegar
1/2 teaspoon sugar (optional)
1 clove garlic, smashed (optional)
Directions:
Roughly chop the chili peppers and place them in a glass jar or container. Add salt and stir to coat evenly.
Pour in the vinegar, making sure the peppers are fully submerged. Add sugar and garlic if using.
Cover the container with a breathable lid (like cheesecloth or a fermentation lid) and let it sit at room temperature for 5–7 days to ferment slightly.
After fermentation, pour the contents into a blender and blend until smooth.
Strain the sauce through a fine mesh sieve to remove solids (optional, for a smoother sauce).
Pour the strained hot sauce into a sterilized bottle or jar. Store in the refrigerator for up to 3 months.
Shake well before each use.
Prep Time: 10 minutes | Fermentation Time: 5–7 days | Total Time: ~7 days
Kcal: 5 kcal per serving (1 tbsp) | Servings: ~24 servings (1 ½ cups)
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Bring the heat! This Louisiana Hot Sauce is bold, tangy, and the perfect DIY project for spice lovers!Louisiana Hot Sauce Fiery Louisiana-Style Hot Sauce with Aged Peppers and Vinegar Kick Ingredients: 1/2 pound red chili peppers (like cayenne or tabasco), stemmed 2 teaspoons salt 1 1/2 cups white distilled vinegar 1/2 teaspoon sugar (optional) 1 clove garlic, smashed (optional) Directions: Roughly chop the chili peppers and place them in a glass jar or container. Add salt and stir to coat evenly. Pour in the vinegar, making sure the peppers are fully submerged. Add sugar and garlic if using. Cover the container with a breathable lid (like cheesecloth or a fermentation lid) and let it sit at room temperature for 5–7 days to ferment slightly. After fermentation, pour the contents into a blender and blend until smooth. Strain the sauce through a fine mesh sieve to remove solids (optional, for a smoother sauce). Pour the strained hot sauce into a sterilized bottle or jar. Store in the refrigerator for up to 3 months. Shake well before each use. Prep Time: 10 minutes | Fermentation Time: 5–7 days | Total Time: ~7 days Kcal: 5 kcal per serving (1 tbsp) | Servings: ~24 servings (1 ½ cups) #hotsauce #louisianaflavor #spicycondiments #fermentedfoods #homemadesauce #hotsaucerecipe #hotpeppers #spicygoodness #cayennepepper #vinegarbased #saucelovers #heatseekers #hotsaucelife #chilipaste #fireyflavors #hotsauceaddict #diyhotsauce #southerncooking #fermentationlove #boldflavors Bring the heat! This Louisiana Hot Sauce is bold, tangy, and the perfect DIY project for spice lovers!
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