Quite possibly the best sauce you've never heard of!
Updated: 3 days ago
Our hot sauce creation adventures began in early 2020, before Hurricane Laura halted life in Southwest Louisiana for a couple of years. We slaved in the kitchen with numerous recipes trying to get it just right. Being well aware the market was saturated with hot sauces, we had to do something a little different, we just didn't know what. After about 20 different recipes, and two years later, we really started narrowing it down. We use our own homegrown cayenne peppers, fresh garlic, red, orange and yellow bell peppers, celery, red onions, three different types of vinegar, salt, and sugar. We really pack the pot with peppers and vegetables, and the result is an explosion of fresh vegetable flavor with a little heat, which is surprising since we use 90 cayenne peppers per batch. We were so new to the game we didn't know why our hot sauce was not really that hot. After a little research, we discovered that adding sugar to a hot sauce tempers the heat of the peppers. We were all set to reduce the sugar and up the heat when our taste testers told us to "Not do it!" They said they loved the tanginess of the vinegars and the flavor of all the different ingredients with only a small sting of heat. So, we listened and that's why we call it our "Super Sauce" since we don't really think it's hot enough to be considered a hot sauce.
Super sauce can be used traditionally for a few drops to liven up a gumbo or a rice and gravy, or it can be used as a marinade/basting sauce on any meat you want to throw on the pit. It's really a versatile cooking tool since it's a little salty, slightly sweet, a little spicy, and full of flavor.
It's pure Louisiana. Bon Appétit.