- Heat oil in a medium sauté pan over medium heat. Add onions, bell pepper, celery, and garlic and sauté until translucent. Add tomatoes and stock.
- In a separate dish, mix the cornstarch with cold water.
- Stir cornstarch slurry into pan and reduce heat to medium low. Season with salt and as much hot sauce as you can handle! (Add sauce a few drops at a time, tasting along the way and adding more if needed.)
Chef Guas pairs this hot sauce on his Spicy Crawfish Tamales.