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Hot Pepper Sauce Recipe

A pepper sauce in the style found in Louisiana.
The heat comes from the seeds and white membrane of the chilis.
Discard this & the seeds if you'd like a milder sauce.
Wash your hands thoroughly after handling the chilis, and don't touch your eyes while chopping.

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Key Features

  • Suitable for Vegetarians
  • Suitable for Vegans


For 300ml/½ pint:
250gr/8 oz Red Chilis, the stalk removed, then finely-chopped
4 medium cloves Garlic, peeled and finely-chopped
200ml/7 fl oz White Wine or Cider Vinegar
1 teaspoon (5ml) Salt
1 teaspoon (5ml) Sugar
2 whole Cloves
1 Bay Leaf
¼ teaspoon Ground Allspice


1. Put all the ingredients in a heavy-based stainless steel or glass saucepan (aluminium will react with the vinegar.

2. Bring this mixture to the boil, then maintain a bare simmer for about 10 minutes.

3. Remove from the heat, discard the bay leaf and cloves and allow the mixture to cool slightly.

4. Blend in a food processor or liquidiser, allow to cool completely, before storing in the fridge, where it should keep for at least 4 months.

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ingredientscookingjust about to processfinished sauce
ingredientscookingjust about to processfinished sauce