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I’ve been growing my own chile peppers and writing about them for more than a quarter century now, and one of my favorite ways to preserve them at this time of year when they’re ripe on the plants is to make my own hot sauce, Louisiana-style.\u00a0 The two peppers most commonly used in the bottled\u00a0 Louisiana hot sauces found in supermarkets are tabasco<\/a> and cayenne, neither of which are commercially farmed in Louisiana.\u00a0 Tabasco chiles are grown in Central and South America, and the only plants grown on Avery Island are harvested for their seeds. Cayenne chiles<\/a> are grown in New Mexico and Mexico and after harvest, the pods are crushed, salt is added, and they are fermented for months in huge fiberglass tanks before being shipped by rail car to Louisiana.\u00a0 There, the mash is mixed with vinegar, strained, and bottled.<\/p>\n But you can bypass this process at home and actually make a more flavorful Louisiana hot sauce by adding some spices and using some freshly-harvested pods rather than a salty mash.\u00a0 Be sure to use latex or rubber gloves when handling chiles and be careful not to touch sensitive body parts like your eyes.\u00a0 Ventilate your kitchen in case the fumes from preparing the chiles for the sauce becomes too intense.<\/p>\n Louisiana-style hot sauce are typically used to spice up Cajun and Creole dishes like gumbos<\/a>, dirty rice, \u00e9touff\u00e9e, and jambalaya<\/a>, but you can use them in any spicy cuisine, such as Asian or Southwestern.\u00a0 They are also sprinkled over raw oysters, not only to spice them up, but to kill bacteria.\u00a0 Those hot peppers are anti-microbial as well as tasty!<\/p>\nMore Hot Sauce Applications<\/h2>\n
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Louisiana-Style Hot Sauce<\/h2>\n
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