Cajun and Creole Recipes
Louisiana Hot Pepper Sauce
Ingredients
- 3 cups white distilled vinegar
- 2 teaspoons salt
- 2 pounds cayenne or jalapeño peppers, seeded and chopped
Instructions
- Simmer vinegar, salt and peppers for at least 5 minutes.
- Process in food processor.
- Store in a glass bottle. Put it in a dark cabinet and let age for at least 3 months.
- When ready to use, strain.