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Best cayenne variety for lousiana hot sauce?

Hammerfall

Hammerfall

Hi,

There is plenty of different variety of cayenne peppers available.

what is the best one to make fermented hot sauce with a taste near the typical Louisiana hot sauce taste ?

are thay all similar? in taste?
hottness?

what do you recommend?

im looking for taste and some heat but the heat is less critical

Thanks for your time :)
 
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I never use cayenne for anything. Just far to many better tasting peppers available. For Louisiana I would probably go with a Tabasco type pepper and make it somewhat thin.
 
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Omri said:
It's slightly sad, but the best chile for fermenting, IMO at least, is the Jalapeño. it's just brilliant.
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So you think the jalapeno is the best to ferment? I have ran out of things to do with them so i have a ton i could mess around with to ferment. Do you have a recipe for a good fermented sauce with them? Or what i could ferment with them?
 
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You could also use the Jalapenos along with other peppers in your sauce. You asked about a Louisiana style sauce and that means Tobasco peppers. If you already have a bunch of Cayennes and Jalapenos though then why not make a sauce out of them. Add some carrots, onion, garlic. Chop everything down fine adding some salt and some whey from a tub of plain yogurt and you have a good fermentation that will make a good sauce. If you look through the threads you find a bunch of recipes for the Louisiana style sauces. Just remember in sauce making there is no right or wrong, it just depends on what you like and using good sanitation.

Cheers,
RM
 
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RocketMan said:
You could also use the Jalapenos along with other peppers in your sauce. You asked about a Louisiana style sauce and that means Tobasco peppers. If you already have a bunch of Cayennes and Jalapenos though then why not make a sauce out of them. Add some carrots, onion, garlic. Chop everything down fine adding some salt and some whey from a tub of plain yogurt and you have a good fermentation that will make a good sauce. If you look through the threads you find a bunch of recipes for the Louisiana style sauces. Just remember in sauce making there is no right or wrong, it just depends on what you like and using good sanitation.

Cheers,
RM
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hi guys,
from their website the peppers use is a Cayenne type
take a look here : Louisiana peppers info
and on the label.. 3 ingredients Peppers, salt and vinegar.

so looking for the best juicy and tasty Cayenne

Thanks
 
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RocketMan said:
You could also use the Jalapenos along with other peppers in your sauce. You asked about a Louisiana style sauce and that means Tobasco peppers. If you already have a bunch of Cayennes and Jalapenos though then why not make a sauce out of them. Add some carrots, onion, garlic. Chop everything down fine adding some salt and some whey from a tub of plain yogurt and you have a good fermentation that will make a good sauce. If you look through the threads you find a bunch of recipes for the Louisiana style sauces. Just remember in sauce making there is no right or wrong, it just depends on what you like and using good sanitation.

Cheers,
RM
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I will have to try. I already planned on using my habs, cayennes, and some other hot peppers i have growing to ferment. I also already seperated my whey from my kefir to start the fermentation, plus i got my scales in the mail yesterday that i ordered to go by weight when adding my salt. Prob will put together my first batch saturday :woohoo: Thanks
 
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Hey All-
Louisiana style- red peppers, vinegar ,salt. Any tasty red will do,I used to go with cayennes/ripe jalapenos, but mainly tabascos mixed...but the seeds from the tabascos are a pain(mine were packed with em!).White vinegar is usually preferred as there is less distraction from the pepper-this is basically a mash w/ seeds strained out.A local producer(Acadiana area) or 2 (no names here) used to dispose/sell a lot of the screen cake(it has a name, but I don't recall it)but it was most of the solids from the mash filtering.
My practice now is to get as many meaty reds(sweets,milds/hots) as I can get a hold of for the base, and use red habs/caribs/7 pod/tabasco/petins to amp it up . I boil shortly in vinegar/water /salt solution, puree and then run through coarse screen(a few seeds make it through, a tea strainer is too fine), and then "chase" the filter cake with vinegar/salt solution to where just a few hard bits and the seeds remain behind(otherwise lots good stuff gets left in the strainer!)Let the mix cool down, taste test...adjust as needed, then heat it and can it.It will show some separation when cooled, chemical additives can stop this, but so does shaking!
I usually do not ferment- some is ,some isn't as far as commercial sauces go.The taste is clean "clear" pepper/salty vinegar.My vinegar /water is 70/30 with canning or kosher salt.Be picky with the vinegar.The process is very flexible, but the ingredients should stick to the aforementioned trinity.I will admit to adding a bit of sugar or smoked salt, occaissionaly.The commercial stuff will sit forever unopened if you do it right;)!
Laissez les bons temps rouler!
DJ
 
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Louisiana hot sauce. Hmmm. Well, "Louisianne" just used cayenne, salt and vinegar. Most things which come out these days as "Louisiana Hot Sauce" just use cayenne, salt and vinegar. I prefer it for foods that are already cooked.
Of course Tabasco uses Tabasco peppers. I prefer to use it in dishes while I'm cooking, but I do like it on raw oysters. I also like putting ketchup on saltines and putting a dash of Tabasco on it. I can imagine other hot sauces working like this also.
 
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