This batch started with about 5 lbs. of cayenne peppers, and yielded about 1 1/2 gallons of good sauce.
This is a vinegar based sauce that is a staple in Cajun and Creole cooking, and other regional American cuisines. I tried using apple cider vinegar for this once, but I didn’t like the taste, so I have just been using ordinary distilled white vinegar since.
Traditional Buffalo wing sauce is 2 parts melted butter plus 1 part cayenne pepper sauce. I also add this sauce to apple cider vinegar and butter to make a fabulous pot liquor for boiled greens (collards or turnip greens).
Even my grandkids like them, especially if I boil potatoes in the bottom of the pot, submerged in the pot liquor, and top the greens with fried bacon pieces. (There is no alcohol in pot liquor, by the way).
You can use other kinds of chile peppers for this method, and they will make a fine sauce – even a blend of 2 or more pepper varieties.
INGREDIENTS:
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