Louisiana-Style Hot Sauce – How to Get Barrel-Aged Flavour at Home скачать в хорошем качестве

Louisiana-Style Hot Sauce – How to Get Barrel-Aged Flavour at Home

Learn how to create authentic Louisiana-style hot sauce without needing oak barrels or lengthy ageing processes! We’ll guide you step-by-step to achieve deep, mellow flavours by mimicking traditional fermentation and barrel ageing techniques using everyday home ingredients. Discover the secrets of balancing acidity, heat, and complexity, resulting in a hot sauce packed with tangy, smoky, and subtly sweet notes you’ll absolutely love. Ingredients Fermented Pepper Mash (start 2 days ahead): Fresh Cayenne Peppers – 250 g Fresh Habanero Peppers – 150 g Salt – 12 g (3% of pepper weight) Brown Sugar – 12 g (3%) Dried Garlic Powder – 5 g Onion Powder – 2 g Finishing Sauce Components: Tomato Paste – 50 g Malt Vinegar – 150 ml Fresh Lime Juice – 50 ml Worcestershire Sauce – 10 ml Smoked Paprika – up to 5 g Molasses – 5 g Water – as needed for blending and consistency Method 1. Remove stems, seeds, and membranes from chillies. Pound using a pestle and mortar (or briefly bruise before blitzing in a food processor). Gradually mix in 12 g salt and 12 g brown sugar, plus the garlic and onion powders. 2. Transfer mash to a sterilised jar. Press down with weights to submerge the mash. Cover with a fermentation lid or breathable cloth. Let ferment at room temperature for 48 hours. 3. Transfer the fermented mash to a blender. Add malt vinegar, tomato paste, lime juice, Worcestershire sauce, smoked paprika, molasses, and a splash of water if needed. Blend until smooth. 4. Transfer the blended sauce to a saucepan. Simmer on low heat for 10 minutes to stop fermentation and meld flavours. Stir occasionally to prevent burning. 5. Let cool to room temperature. Transfer to sterilised bottles or jars. Store in the fridge. Flavour improves with time. ____ Follow us on Instagram:   / w2kitchn   #W2Kitchen #hotsauce