Louisiana Hot Sauce

• 2 cups water
• 10 ounces fresh hot red chilies such as; Tabasco, Cayenne or Serrano
• 1 small onion, chopped
• 3 garlic cloves, finely chopped

Kosher salt

• 1 cup white distilled vinegar

1. 1. In a medium saucepan, bring the water, chiles, onion, garlic and 1 teaspoon salt to a boil. Reduce the heat and simmer until the vegetables are very tender, 15 to 20 minutes.
2. 2. Let the mixture cool to warm, then puree in a blender with the vinegar. Season with salt to taste, then place in a pint jar. Refrigerate for at least 3 weeks for optimal flavor.