Bayeaux Blaze

A balanced vinegary kick that is rounded out with garlic and a pinch of sugar. Use on chicken or rice-based dishes to bring out a dash of the Bayou.

Final pH: 2.60 Estimated salinity: ~0.3–0.4% w/w NaCl Estimated heat: ~8,000–12,000 SHU
Bayeaux Blaze hot sauce bottle

Ingredients

  • 2 serrano peppers, stemmed
  • 2 large jalapeño peppers, stemmed
  • 4 fresno peppers, stemmed
  • 6 cloves garlic, peeled
  • 2/3 cup white vinegar
  • 1/3 cup apple cider vinegar
  • Pinch of salt
  • Pinch of sugar

Acidification and stability

This is a non-fermented, acidified hot sauce. Final pH testing for this batch measured 2.60, well below 4.0 and supports microbial stability when bottled under sanitary conditions.

Method

  1. Combine peppers, garlic, vinegars, salt, and sugar in a saucepan.
  2. Bring to a gentle simmer and cook for 15 minutes, until peppers and garlic soften.
  3. Carefully transfer to a blender and blend until fully smooth.
  4. Strain through a fine mesh sieve to remove solids and produce a pourable texture.
  5. Cool, then bottle using your safe bottling method.

Technical fact sheet

  • Final pH: 2.60
  • Estimated salinity: ~0.3–0.4% w/w NaCl Estimate assumes a single pinch of salt relative to total batch volume. Added to increase flavor and not necessary for preservation.
  • Estimated heat: ~8,000–12,000 SHU Pepper heat varies by season, maturity, and growing conditions. Serrano contributes most of the capsaicin load. Add or subtract peppers to adjust heat level.
  • Texture: Fully strained, low particulate, consistent pour

Like this sauce?

Here are a few classics that inspired this recipe and are worth trying.

Crystal Hot Sauce
Bright, vinegary Louisiana-style heat.
Tabasco
Sharp acidity and aged pepper punch.
Tapatio
Mexican favorite with a spicy and smooth finish.

Mentioned brands are some of our favorites we used for inspiration and are not affiliated with All-Told Hot Sauce.