Cayenne Pepper Sauce

Condiments and Sauces

Recipe courtesy of Louisiana Kitchen & Culture

Makes about 1 3/4 cups

  • 1/2 cup coarsely chopped fresh cayenne peppers, or any red pepper, heat level to taste
  • 4 cloves garlic, minced
  • salt, to taste
  • 1 cup olive oil
  • 1/4 cup cane vinegar

Cayenne Pepper Sauce


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Mix all ingredients in a pint jar with a tight fitting lid; allow to marinate in the refrigerator for at least one week. Will keep two months or more, covered and refrigerated.

Note: Peppers carry most of their heat in the seeds and inner membrane. You can significantly reduce the heat levels of any pepper by discarding some or all of the seeds and membranes. As always, use gloves while handling hot peppers, or be sure to wash hands thoroughly with hot water and soap after handling.

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