Some Like It Hot Essentials Louisiana Hot Sauce Recipes

HOMEMADE LOUISIANA HOT SAUCE RECIPE (FERMENTED AND NON FERMENTED)

Steps:

• FOR THE FERMENTED VERSION
• First, ferment the chili peppers. Chop the peppers then pack them into a jar, leaving at least 1 inch of head space. The peppers may rise a bit when fermenting.
• Next, mix 1 quart unchlorinated water with 3 tablespoons sea salt. Pour just enough brine over the peppers to cover them, pressing them down a bit as you go. It is important to keep the peppers covered with brine to avoid spoilage. Check this daily.
• Screw on the lid and set the jar away from direct sunlight to ferment for at least 1 week. Ideal temperatures are between 55-75 degrees F. The most active fermentation period is between 1-2 weeks, so be sure to monitor it during this time. "Burp" the jars often by unscrewing the lid a bit to let out some of the accumulating gases. Or, use an airlock or membrane for easier fermenting. See our page, "How to Make Fermented Pepper Mash", for further instruction.
• After 1-2 weeks, the fermenting activity will diminish and the brine will turn cloudy and taste acidic.
• Pour the fermented peppers, including brine, into a pot along with the vinegar. Bring to a quick boil. Reduce heat and simmer for 15 minutes. Alternatively, you can strain out the fermented peppers and discard the brine, then boil the peppers with 1 cup vinegar and 1/2-1 teaspoon salt. Some people prefer to use the brine.
• Cool slightly then add to a food processor and process until smooth.
• Strain the mixture to remove the solids. Pour into hot sauce bottles and enjoy.
• FOR THE NON-FERMENTED VERSION
• Add only the chili peppers, 1 cup vinegar and 1 teaspoon salt to a pot and bring to a quick boil. Be sure you are only using 1 teaspoon of salt.
• Reduce heat and simmer for 10 minutes to soften everything up.
• Cool slightly then add to a food processor and process until smooth. If it is too thick, add water a tablespoon at a time and process until smooth.
• Strain the mixture to remove the solids. Pour into hot sauce bottles and enjoy.

"SOME LIKE IT HOT"

Steps:

• Start with the topping, in a frying pan, dry fry the coconut and peanuts until golden brown, tossing it so it won’t burn, remove from the pan and let cool.
• Mix together the soy sauce, cayenne, sambal, ginger, sugar, garlic and water, set aside, you will use this after you fried the tempeh.
• In a wok or frying pan, heat the tablespoon of oil, fry the onion and garlic for one minute, add the coriander, cumin and if you use them the chili peppers, fry this for two minutes.
• Add the carrots, beans and tomatoes, fry until you see the tomatoes going soft, add the stock, bring to the boil and simmer for about 10 minutes.
• Heat the oil in a frying pan large enough to hold the tempeh strips in one layer.
• Fry the tempeh until golden, it will soak up the oil, this is normal.
• Lower the heat when you see them starting to color but fry for a few minutes more, add the soy mix, stir to coat and add to the vegetables, mix.
• By now the tomatoes should have made a sauce and have dissolved.
• Taste to see if you want to add more sambal and/or sugar.
• Now add the bean sprouts, cook further until you see them go limp.
• Transfer to serving dish, sprinkle with 2 tablespoons of the coconut and peanut mixture, serve with rice and the remaining topping on the side.