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Emeril's Red Hot Sauce Recipe
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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.
Prep Time20 minutes
Active Time30 minutes
Steeping Time14 days
Total Time14 days 50 minutes
Course: Cooking Sauce, Sauce
Cuisine: American, Cajun and Creole, Southern
Keyword: Emeril Lagasse, Master Recipe
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.

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