Make our Emeril’s Red Hot Sauce Recipe at home. With our Secret Restaurant Recipe your Red Hot Sauce will taste just like Emeril’s.
Photo by Kingstonist.com
Emeril’s Red Hot Sauce
A Master Copycat Recipe
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NOTE – Plan ahead. Way ahead. This recipe requires 2 Weeks steeping time.
Emeril's Red Hot Sauce Recipe
Make our Emeril's Red Hot Sauce Recipe at home. With our Secret Restaurant Recipe your Red Hot Sauce will taste just like Emeril's.
Yield: 1 Jar
Ingredients
- 20 Tabasco or Serrano Chiles stemmed and cut crosswise into 1/8-inch slices
- 3 cloves Garlic sliced finely
- 1/2 cup thinly sliced Onions
- 3/4 teaspoons Salt
- 1 teaspoon Vegetable oil
- 2 cups Water
- 1 cup distilled White Vinegar
Instructions
- Place oil in a nonreactive saucepan.
- Place pan over high heat.
- When oil is hot and shimmering, add peppers, garlic, onions and salt. Sauté 3 minutes.
- Add water. Continue to cook, stirring often, for about 20 minutes.
- Remove from heat and allow to steep until mixture comes to room temperature.
- Add mixture to a food processor. Purée for 15 seconds, or until smooth.
- With the food processor running, pour vinegar through the feed tube in a steady stream.
- Pour sauce a sterilized pint jar or bottle and secure with an airtight lid.
- Refrigerate.
- Let age at least two weeks before using.
- Store in a tightly sealed container, in the refrigerator, up to 6 months.
Emeril's Red Hot Sauce
A Master Copycat Recipe
To See ALL of Our Master Copycat Recipes - Click HERE To See ALL of Our Dips and Dipping Sauces Copycat Recipes - Click HERE To See ALL of Our Spicy and Hot Copycat Recipes - Click HEREFollow Us to Get ALL of Our Latest Recipes
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Photo of “Hot Red Chili Sauce” is by Kingstonist.com and is used by permission under the Attribution-NonCommercial-ShareAlike 2.0 Generic (CC BY-NC-SA 2.0) Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by-nc-sa/2.0/legalcode. Thank you, Kingstonist.com. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe courtesy of Emeril Lagasse. Additional Information Courtesy of Wikipedia and is used by permission.
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