Louisiana Swamp Scum

Hi ya'll.  "Huh?"  "What is Louisiana Swamp Scum?"  It's a jalapeno-based hot sauce made by Mossy Bayou Foods.

Louisiana Swamp Scum hot sauce

It happens to be Chucky's favorite brand of hot sauce.  It occasionally finds itself available at my local Tijuana Flats restaurant.  Don't ask me why though but they seem to only get one small order of bottles a year.  And there are other Louisiana Swamp Scum affectionados out there who compete with me when the shipment arrives.  It's probably akin to finding that Willy Wonka Golden Ticket?

I think of Steve Martin in the movie, The Jerk.  "The new phone book's here, the new phone book's here!"  I think of the Seinfeld "Mackinaw Peach" episode where Kramer proclaims, "It's like having a circus in my mouth."  'Cept I am like a 2-foot red-headed plastic misunderstood kid in a hot sauce candy store when the bottles arrive.

Each week when I visit Tijuana Flats the first thing that I do before ordering is look behind the counter to see whether a shipment of Louisiana Swamp Scum has arrived.  With the exception of once or twice per year the answer is consistently "No."

What is this most precious commodity?  My taste buds tell me of three primary ingredients:  jalapeno pepper, vinegar, and hickory smoke.

So I asked myself, "Can I make something similar myself?"  Why... Yes, you can Chucky.  By no means as tasty as the original but quite a pleasant finished product if I may say so myself.  Tiffany tried it when she arrived home tonight and she loves it too.

Ingredients:

• 20 jalapeno peppers, sliced
• 1 Tbsp granulated garlic (only because I did not have fresh garlic on-hand)
• 1 medium white onion, minced
• 1 tsp olive oil
• 1 tsp reduced sodium salt
• 2 cups water
• 1 cup distilled white vinegar
• 2 Tbsp liquid smoke, hickory 

Direction:

1. In medium cast iron casserole pot combine oil, jalapeno slices, diced onion, garlic and salt.
2. Cook over medium heat until onions become translucent.
3. Add water and cook 20 minutes, stirring occasionally.
4. Remove from heat and allow to cool.
5. Stir in liquid smoke.
6. Transfer to food processor and puree until smooth.  I used my Blendtec.
7. Slowly add vinegar while processing.
8. Pour into sterilized jar(s) with tight lid and/or recycled hot sauce bottles.

My batch filled up three recycled hot sauce bottles, one 1-quart Mason jar, and a skosh left over to enjoy with dinner tonight.

Note:  For my next batch, as enhancement, I plan to roast the Step 1 ingredients on my grill instead of using the stove top. 

Addendum 09Jan2011 - Duh!  Looked at the Louisiana Swamp Scum label this afternoon.  One key ingredient that my recipe lacks... molasses.  The bottle ingredient listing as follows:  Peppers, Vinegar, Salt, Molasses, Natural Flavoring, Caramel Color.  In my opinion, Natural Flavoring = liquid smoke.

Hi-dee hi-dee if-your-eyes-don't-tear-it's-not-hot-enough-ho my friends!