Across the globe, Louisiana is as well-known for its spicy hot sauces as its cool jazz. Hot sauce brands including Tabasco, Crystal, and Louisiana made names for themselves promoting the uniquely spicy and vinegary product that is now a household staple across the country.
For cooks looking for a quicker hot sauce—many Louisiana versions are fermented up to two weeks—we came up with two new hot sauces that will help you make the most of the season’s peppers. The Spicy Red Hot Sauce takes fiery habañero chiles and balances them with the earthy sweetness of carrots and tomato paste. And for folks who need something a little milder, the Green Hot Sauce combines pleasant heat from jalapeño and Serrano peppers with kiwi juice and tomatillo.
When perusing the stalls at your local farmers’ market, be sure to chat with the growers to find the peppers best suited to your taste.
- 4 cups water
- 1 tablespoon plus 1/2 teaspoon salt, divided
- ½ cup chopped carrot
- ¼ cup diced onion
- 3 cloves garlic
- 3 habanero peppers, seeded and diced
- 1 red Fresno chile pepper, seeded and diced
- 1 tablespoon tomato paste
- 1¼ teaspoons sugar
- ½ cup distilled white vinegar
- In a Dutch oven, bring 4 cups of water and 1 tablespoon salt to a boil. Add carrot, onion, and garlic, and cook until tender, 8 to 10 minutes. Remove from heat, and let cool completely. Reserve water.
- In the work bowl of a food processor or blender, add 3/4 cup reserved water, cooked vegetables, peppers, tomato paste, sugar, remaining 1/2 teaspoon salt, and vinegar. Process until completely smooth, 5 to 7 minutes. To reach desired consistency, add more reserved water and vinegar, if desired. Transfer to a clean glass jar, and refrigerate until serving. Hot sauce will keep up to 1 month.
- 1 jalapeño pepper, seeded and diced
- ½ poblano pepper, seeded and diced
- ½ Serrano pepper, seeded and diced
- ½ Anaheim pepper, seeded and diced
- 1 tomatillo, hull removed and diced
- 1 kiwi, peeled
- ¼ cup fresh lime juice
- ¼ cup water, or more if desired
- 2 tablespoons distilled white vinegar
- 1 tablespoon honey
- ½ teaspoon salt
- In the work bowl of a food processor or blender, combine peppers, tomatillo, kiwi, lime juice, ¼ cup water, vinegar, honey, and salt; process until completely smooth, 5 to 7 minutes. To reach desired consistency, add more water and vinegar. Transfer to a clean glass jar, and refrigerate until serving. Hot sauce will keep up to 1 month.