Some brands of hot sauce can contain gluten, so another option is to make your own. Full of fresh flavor and spice, this Louisiana-style hot sauce is perfect whenever you need to add a bit of heat to your food.
Broil the peppers until the skin starts to blister, flipping as needed until all sides are blistered. Depending on the type of oven (or grill) you’re using, the peppers may not char and blacken all over. The gas oven I used to broil these didn’t char the peppers much at all, however as long as the skin blisters and starts to split that’s all you need to be able to easily peel the peppers.
Place the hot blistered peppers into a bowl and cover tightly with plastic wrap and let sit for 10 minutes. The built up heat and moisture will further loosen the skins, making them easy to peel.
Wearing rubber gloves, use your fingers to pull all the skins off. Since you want the seeds to remain intact inside peppers, use a knife to cut off the stem, rather than pulling it off.
Place the peppers into a food processor along with the remaining ingredients (except the vinegar).
Pulse the mixture, then pour in the vinegar with the machine running. Processing until smooth. Press mixture through a mesh sieve to remove all the seeds (discard pulp/seeds), then pour finished hot sauce into a covered container and refrigerate.
Louisiana Hot Sauce
- 1 ¼ lb fresh red chilies cayenne, tabasco, serrano or jalapeno
- 4 cloves garlic
- 1 tsp fresh basil
- 1 tsp fresh oregano
- ¼ tsp celery seed
- ¼ tsp salt
- 1/8 tsp pepper
- 1 cup white vinegar
- Wash and completely dry the peppers,place on a broiling rack. Set the oven to broil, adjusting rack about 6” below heating element.
- Broil* chilies until skin blisters and starts to blacken, flip and broil other side. Depending on your oven (and whether is gas or electric), this can take anywhere from 3-15 minutes. The goal is to get the skins to split, so they are easy to peel off.
- Immediately remove from oven and place in a bowl and cover tightly with plastic wrap to seal in the heat. This will make the skins really easy to peel. Let sit for 10 minutes.
- Using rubber gloves, remove skin and stem (but leave seeds in). Its ok if small bits of the skin are left on.
- In a blender, place chilies and all remaining ingredients, except the vinegar, and pulse until combined. With the machine running slowly pour in the vinegar, processing until smooth.
- Strain the mixture through a sieve to remove all the seeds. Season to taste with more salt if needed.
- Will keep in fridge for about 1 month, or freeze in small batches if desired.