The genuine brand names of this “Louisiana style” of hot sauce are typically made from specific varieties of chiles and matured in barrels for months. DIY versions can approximate the flavour quite successfully using similar chiles with wider availability at a fraction of the cost. This half-litre batch costs a mere two dollars when you find an inexpensive bulk chile supply. Better still if you grow your own.
The blender you use should be strong enough to completely pulverize the seeds and skins of the whole chiles (such as a Vitamix or similar). Use a scale for accuracy and the ability to reproduce and adjust results on subsequent batches.
Of course different varieties of chiles and vinegars can be used in flavour experimentation. Further variations on the theme are limitless as long as safe acidity and salt levels are maintained when adding any additional ingredients, e.g. citrus zest, sugar, garlic, spirits, etc. Conjure up some hot sauce voodoo of your own.
Curious Orange Basic Hot Sauce
(“Louisiana style” hot sauce)
yield: roughly 500ml
one 3-inch chunk of dry wood such as oak, hickory, apple, etc. *
100 grams of stems removed, small, whole red chiles (e.g. cayenne, Thai, etc.)
50 grams fine sea salt (no iodine added)
350 grams white vinegar, 5% acidity or higher
* Use only fully dried and cured heartwood. Do not use a piece with any natural bark remaining. Easily found at BBQ suppliers.
Select a glass jar with a non-metal lid such as a 1-litre mason jar. Fill with boiling water briefly to sterilize then empty and set aside. Dip the chunk of wood in boiling water for several seconds to sterilize then place in the jar.
Wash the whole chiles well under hot running water before dipping in boiling water for ten seconds to further sterilize. Remove to the container of a high-powered blender. Add the salt and vinegar then blend until completely smooth.
Pour the mix into the prepared jar and allow to sit at room temperature with the lid loosely fitted for several days before closing tightly and moving to refrigeration. Taste the sauce monthly as the flavour develops to desired levels then remove the wood chunk and discard. Seal tightly to store almost indefinitely. Transfer to smaller dropper bottles as needed for ease of use.
msh – v.3.1
