Servings: 2 Servings
Calories: 27kcal
Equipment
- Pot
- strainer
Ingredients
- 2 cups of high-quality white wine vinegar for a rich and nuanced flavor profile.
- 4 teaspoons of fine sea salt to balance and intensify the overall taste ensuring a harmonious blend of flavors in your homemade chili pepper vinegar.
- 4 pounds of vibrant red chili peppers preferably fresh and ripe, to infuse the vinegar with a bold and fiery kick.
Instructions
- Begin by sterilizing your equipment and prepping your ingredients.
- In a large pot, bring the white wine vinegar to a boil over medium heat.
- While the vinegar is heating up, wash and dry your chili peppers thoroughly. Remove the stems and chop them into small pieces.
- Once the vinegar comes to a boil, add in the chopped chili peppers and salt. Stir to combine.
- Continue to boil for 15 minutes, stirring occasionally.
- After 15 minutes, remove the pot from heat and let it cool for a few minutes.
- Using a strainer, strain the mixture into a clean jar or bottle.
- Let the sauce cool completely before sealing and storing in the fridge.
Notes
Here are a few helpful tips for making this Louisiana Licker Sauce recipe:
• Feel free to adjust the amounts of the ingredients to suit your personal preferences. For example, if you like your sauce spicier, add a bit more cayenne pepper.
• If you don’t have white vinegar, you can substitute apple cider vinegar or white wine vinegar.
• If you don’t have Worcestershire sauce, you can substitute soy sauce.
• If you don’t have garlic powder or onion powder, you can substitute fresh garlic or onion.
• This sauce is best served cold, so make sure to allow it to cool before serving.
Nutrition
Calories: 27kcal
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