Louisiana Licker Sauce Recipe
Follow this Louisiana Licker Sauce Recipe ingredients and directions to make the perfect Louisiana Licker Sauce like Southern cuisine.
Equipment & Tools
- Stove
- Saucepan
- Measuring Spoon
- Stirring Spoon
- Blender
- Strainer
- Airtight Glass Container
Ingredients
- 3 cups 1400s Spices Red Chili Peppers, Recommended
- 1 ½ cups Colavita White Wine Vinegar, Recommended
- 3 tsp Salt
Instructions
- Wash and dry the red chili peppers thoroughly. Cut off the stems and finely chop the peppers into small pieces. If you want a less spicy sauce, take out the seeds before chopping.
- In a saucepan, mix the freshly chopped red chili peppers with white wine vinegar and salt.
- Stir the mixture well and bring it to a gentle boil.
- Once boiling, reduce the heat to low and let the sauce simmer for 15 to 18 minutes. This helps the flavors blend together.
- After 15 minutes, remove the pan from the heat and let the mixture cool down.
- When cooled, pour it into a blender or food processor for a smooth consistency.
- For a smooth texture, strain the blended sauce through a strainer or cheesecloth to remove any remaining pepper bits.
- Store your homemade sauce in an airtight container and keep it in the refrigerator until you're ready to use it.
Notes
To make the sauce thicker, you can add a small amount of cornstarch while it's simmering.
Adjust the amount of red chili peppers for your preferred level of spiciness. Mixing different types of peppers can give your sauce a unique flavor.
If you're short on time, you can use canned chopped red chili peppers instead of fresh ones.
Wear gloves when handling the peppers to avoid any irritation or burns.
Nutrition
Serving: 3tbspCalories: 30kcal (2%)Carbohydrates: 6.5g (2%)Protein: 1g (2%)Fat: 0.5g (1%)Saturated Fat: 0.1g (1%)Polyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 600mg (26%)Potassium: 173mg (5%)Fiber: 2.7g (11%)Sugar: 3.8g (4%)Calcium: 5mg (1%)Iron: 1mg (6%)
Tried This Recipe?Let Us Know How It Was & Give Ratings.
