Louisiana Liquid Snake Hot Sauce

How to make Louisiana Liquid Snake Hot Sauce.


  • 10 ounces/290 grams red cayenne peppers, seeded and roughly chopped
  • 5 ounces/140 grams whole garlic cloves, peeled
  • 4 cups/1 litre red wine vinegar
  • 1 tablespoon plus 2 teaspoons granulated sugar
  • 1 tablespoon kosher salt
  • 1 ¾ teaspoons/1 ½ grams instant dashi
  • ¼ teaspoon citric acid
  • ⅛ teaspoon xanthum gum (optional)


  1. In a food processor, buzz peppers and garlic as fine as the machine will do it.
  2. Place the vinegar, sugar, salt, dashi and citric acid in a large non-reactive stock pot with the peppers and garlic.
  3. Bring to a low simmer and cook for 25 to 30 minutes.
  4. Remove from heat and cool slightly.
  5. Once the mixture has cooled slightly, blend until smooth.
  6. If using an immersion blender, with the motor still running and using a sifter, gradually sheer in the xanthum gum (if using, if not using xanthum gum, the hot sauce will separate but the flavour will be the same).
  7. If using a tabletop blender, blend in batches and sheer in xanthum gum on the last billy, then mix all hot sauce back together.
  8. Store in air-tight glass jars and preferably in the fridge, will keep for upto 2 years!
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