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Will this method work?

A

andro

Just interested in making a basic hot sauce for fun since I have some extra peppers. Is this a good recipe and could I do half bhut jolokia and half cayenne for example or will that be okay? I figure the cayenne will balance the heat out a little from the bhut jolokia and give some more diverse taste.

Here's the recipe:

Louisiana-Style Hot Sauce Recipe is a unique, easy and fun to make recipe. It will make your mouth water, your ears pop and your body temperature rise. This recipe is sure to please friends and family when you serve it at your next party or gathering.

Ingredients

This very easy to prepare sauce only gets better as it ages. Allow it to sit for at least a week before using, if possible. For a green version of this sauce, use serrano, jalapeño, or Thai chiles in their green stage, instead of the red varieties called for below. Note: This recipe requires advance preparation.

1/2 cup fresh tabasco chiles, stems removed, or substitute cayenne, piquin, or japones chiles

2/3 cup white vinegar

1 3/4 teaspoons salt

Place all the ingredients in a blender or food processor and puree until smooth. Pour into a clean, sterilized bottle and let steep in the refrigerator for a few weeks before using.

Yield: 3/4 to 1 cup
 
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It will work in that it will give you a sauce that you can use. However, if you are looking for the flavor of a true Louisiana style sauce, it will most likely fall short. From what I understand, most Louisiana sauces are fermented and aged. I believe Tobasco ages their sauces for up to 3 years (not sure on this number)? At any rate, give it a shot and see how you like it. It's a good introduction to sauce making.
 
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You can put what ever you like in! The bhuts will make it hotter, but the flavor is all up to you!! I do think comp is right about the fermenting and aging, so your flavors may not line up completely, but they won't be identical with the bhuts anyway!!

I'm new to making sauces too and the biggest challenge for me has been to make my self get out of my comfort zone and try new recipes / ingredients!
 
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Here's a bunch more recipes. Click through some of them just to get an idea of what's out there. I agree with compmodder that it might not live up to the aged/fermented taste of most Louisiana style sauce. But it sounds like it'll make a decent sauce anyway.
Have Fun~
 
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Andro your sauce will work and give you a basic sauce however it's going to be a raw tasting sauce and as Pablo mentioned it could be a bit harsh. I would recomend you giving it more like a month in the fridge and then cooking it. Bring it to a boil for say 15 minutes and then reduce it to a simmer for another 30 to 45 minutes. After cooking it run it through the blender again and you should have a good consistency. Make sure you bring it back to 195 degrees F for 15 minutes before bottling it and don't let it drop below 185 without reheating it back to 195. Cap your bottles and invert them for 15 minutes and you should be gold. If you don't have the ability to check the ph of the sauce just keep it in the fridge. JMHO.​
 
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