Chili Pepper Madness · by Mike Hultquist★ 5.0 (47)
Homemade Louisiana Hot Sauce Recipe (fermented and non fermented)
NUTRITION · PER SERVING40M COOK
CAL 1%·PRO 1%
CARBS 2G74% OF CAL
0G FIBER1G SUGAR0G OTHER
FAT 0G8% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A classic Louisiana-style hot sauce made from fermented chili peppers, salt, water, and vinegar. Spicy, tangy, and simple, it's a versatile condiment.
condimentamerican⚙️ food processordairy freegluten freeveganvegetarian
View the full recipe on Chili Pepper Madness →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 20- 1 pound red chili peppers (chopped (use cayenne, tabasco, red jalapeno or others))
- 1 quart unchlorinated water ((for fermented version only))
- 3 tablespoons salt ((for the non-fermented version, use only 1/2 to 1 teaspoon salt, to your preference))
- ½-1 cup white wine vinegar (to your preference)
At a glance
PER SERVING · TIME 40M
CAL 1%·PRO 1%
CARBS 2G74% OF CAL
0G FIBER1G SUGAR0G OTHER
FAT 0G8% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 612mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 73mg
- Calcium
- 4mg
- Iron
- 0.24mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 612MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.