Food Recipes Sauces, Condiments and Preserves Hot Sauce Louisiana Hot Sauce 1.0 (1) 1 Review Whether you’re a home gardener or a resident of the Garden District, this hot sauce offers an authentic take on classic Louisiana spice. Slideshow: More Cajun and Creole Recipes By Ian Knauer Ian Knauer Ian Knauer was a food editor at Gourmet Magazine, where he developed recipes in the publication's renowned test kitchen, as well as co-hosted its award-winning television shows Diary of a Foodie and Adventures with Ruth. Knauer went on to create and host his own PBS series, The Farm with Ian Knauer. Food & Wine's Editorial Guidelines Published on December 16, 2015 Rate PRINT Share Trending Videos Photo: © Ian Knauer Active Time: 15 mins Total Time: 35 mins Yield: 1 pint Ingredients 2 cups water 10 ounces fresh hot red chilies such as; Tabasco, Cayenne or Serrano 1 small onion, chopped 3 garlic cloves, finely chopped Kosher salt 1 cup white distilled vinegar Directions In a medium saucepan, bring the water, chiles, onion, garlic and 1 teaspoon salt to a boil. Reduce the heat and simmer until the vegetables are very tender, 15 to 20 minutes. Let the mixture cool to warm, then puree in a blender with the vinegar. Season with salt to taste, then place in a pint jar. Refrigerate for at least 3 weeks for optimal flavor. Make Ahead The hot sauce keeps refrigerated for at least 9 months. Originally appeared: December 2014 Rate It Print