My Texas Kitchen

Cajun Hot Sauce

with 5 comments

Picking your hot peppers:

I have made this with a few different kinds of hot peppers and they all turn out good and very different. So I think that you should find some that you are pumped up about and give it a shot.

In this recipe I used a mixture of red and green fresh kung pao, cayenne, and hot garden peppers which are hybrids between cayenne and anaheim.

On the right is the big box of mixed peppers down at the farmers market, I was going through to pick out the spicy ones.

Salt Cured Hot Peppers:
4 Cups Hot Peppers, washed, stems removed and chopped
Bunch of Kosher salt

Directions:
In a big jar layer bunch of salt then some peppers, back and forth all the way to the top. Make sure you end with a layer of salt. If you need to use more than one jar go for it. Make sure the lids are tight. Keep at room temp, in a dark spot for 4 days.

Sauce ingredients:
Cured peppers, Rinse off salt with cold water
3-4 Cloves garlic, peeled and smashed
2 Bay Leaves
1/3 Cup Sugar
1 Cup Apple Cider Vinegar
1 Cup White Vinegar

Make sure peppers have all of the salt rinsed off, be careful this can release a bunch of pepper fumes, just be ready for it.

Add all ingredients to a sauce pan that has a lid. Bring to a boil and reduce heat to low and cover and simmer for 15 minutes.

Remove from heat and cool mixture down. This usually take about 2 hours, if you just leave it in the pot with the lid on.

Put in the blender, hold lid on tight and mix ingredients well. Make sure sauce is not hot or you could make a big mess.

Pour into bottles and store in the fridge.

Uses: This stuff is good on everything.

Caution:Wash your hand after you are done. Don’t rub your eyes, pick your nose, or put your hand in your pants.

Local ingredients used: Hot peppers from Comeback Creek down at the Dallas farmers market.

Pic the hot peppers

Pick the thin green & red hot peppers

Salt Packed Peppers

Rinse the salt packed peppers

Rinse Hot Peppers

Peppers ready to go after rinse.

Boil vinegar and pepper mix then cool

Boil vinegar and pepper mix then cool

Bottled Cajun Hot Sauce

Blend, bottle, and keep in the fridge

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Written by mytexaskitchen

July 30, 2010 at 1:42 pm

Posted in Uncategorized

5 Responses

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  1. Dude, this is awesome!!! You are awesome!!!

    Rafael

    July 30, 2010 at 5:15 pm

  2. That chili burger was the best damn burger of my life (even though I say that for every burger you cook)!

    Elena

    August 2, 2010 at 2:49 pm

  3. Man you’re awesome! Elena is awesome! I’m awesome!!!

    You need to put your Tuscan Steak Recipe on here đŸ˜‰

    Bobby

    August 3, 2010 at 2:39 pm

  4. Ok, rinsing off the peppers is like spraying pepper spray in your face!!! damn habeneros.

    jeremiah

    August 4, 2010 at 4:06 pm

    • I have a great habeneros sauce called Pika. It is local to the Netherlands Antilles islands of Bonaire and Curaçao. I will send you the recipe.

      mytexaskitchen

      August 5, 2010 at 10:20 am


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